2020 Employer Nutrition Program Profile

The CDC ScoreCard is a tool to help employers assess whether their health promotion programs are based on the best evidence for  improving employees’ health and wellness.

What Evidence-Based Practices Does the ScoreCard Assess?

The Scorecard assesses Programs, Policies, Environmental Supports, and Benefits.

Millions of Americans get food at work each day. Improving access to healthy food and beverages at the worksite to improve diet is a key component of a workplace nutrition program. People who eat a healthy diet live longer and are at lower risk for serious health problems  such as heart disease, type 2 diabetes, and obesity. For those with these conditions, healthy eating can help manage them and prevent complications.

How Are Employers Doing in Promoting Healthy Eating?

44% of employers have a comprehensive workplace nutrition programs including policies and environmental support strategies.

47% of employers have a policy strategy (e.g., healthy foods at meetings or subsidies) to improve healthy food and beverage access and availability as part of their worksite nutrition program.

On average, employers have 57%, or 8 of 14 Nutrition ScoreCard strategies in place.

ScoreCard Topic, Strategy, and Score

Nutrition ScoreCard Strategies

Strategy a

% of Worksites With Strategy in Place (2020 Score)

Food Preparation and Storage Provide employees with food preparation and
storage facilities and a place to eat
96% b
Access to Drinking Water Promote and provide access for increased water consumption 90% b
Educational Materials Provide educational materials that address healthy eating 79% b
Ways to Purchase Food Provide places to purchase food and beverages 75% b
Educational Programming Provide and promote interactive educational programming on nutrition, such as a series of educational seminars, workshops, or classes on nutrition 67% b
Free or Subsidized Counseling Provide and promote free or subsidized coaching, counseling, or self-management programs that equip employees with skills and motivation to set and meet their personal nutrition goals 66% b
Available Farmer’s Market Offer or promote an on-site or nearby farmers’ market where fresh fruits and vegetables are sold 44% b
Food Options Make most items in vending machines, cafeterias, and snack bars healthy 43% c
Food Options Packaging Identify healthier food and beverage choices
with signs or symbols
42% c
Nutrition Labels Label foods with nutritional information 38% c
Policies Have a written policy that makes healthier food and beverage choices available in cafeterias or snack bars 38% c
Policies Have a written policy that makes healthier food and beverage choices available in vending machines 36% c
Policies Have a written policy that makes healthier food and beverage choices available during meetings when food is served 28% b
Pricing Use pricing to encourage purchase of healthy options 24% c

a Evidence-based practices (i.e., programs, policies, environmental supports, and benefits) in the CDC Worksite Health ScoreCard have a weighted score from 1 to 3 points. The score is derived from the strategy’s impact on population health outcomes and the strength of the supporting scientific evidence.

b Percentages are based on 480 ScoreCard submissions in 2020.

c Percentages are based on 359 ScoreCard submissions from employers who reported providing places to purchase food and beverages in 2020.