Vending Machines in The Workplace

Overweight and obesity are increasing in epidemic proportions and are afflicting not only adults, but youth as well. Eating is one behavior that is greatly influenced by the workplace. Work is where many people spend the majority of their waking hours.

Foods in cafeterias, vending machines, on your desk or shared by fellow employees make up your worksite’s nutrition environment. Vending machines may be the only source of food-for-sale in a work place. Employees may use vending machines not only for snacks but sometimes for a meal.

Nutrition Environment Measures Survey-Vending (NEMS-V) was developed to evaluate the worksite vending machine environment. This survey builds on the nationally recognized Nutrition Environment Measurement Survey (NEMS) tools from Emory University, that measure the availability of healthy food and beverage choices in the grocery store, convenience store or restaurant.

Nutrition standards for the NEMS-V are based on Institute of Medicine (IOM) Nutrition Standards for Foods in Schools. Some standards have been modified to support the Iowa Healthy Kids Act passed in 2008. Other modifications have been made for consumers older than 18.

The food and beverage standards are divided into color codes based on their nutrition profiles. 

• RED food and beverages are not as healthy and fall outside the Dietary Guidelines for Americans. 
• YELLOW food and beverages are healthy foods that meet the Dietary Guidelines, but do not provide a serving of fruit, vegetable, low-fat dairy or whole grain. 
• Food and beverages in the GREEN category are considered the healthiest, are consistent with the Dietary Guidelines for Americans and provide a serving of fruit, vegetable, low-fat dairy or whole grain. 

NEMS-V is funded with support from the Wellmark Foundation and Iowans Fit for Life.

Iowa Department of Public Health