Two health club companies in California recently began offering nutritional programs to help members make healthier lifestyle choices.

Club One Fitness, a 20-club chain based in San Francisco, recently announced a partnership with Diet-to-Go. Under the collaboration, Diet-to-Go will provide freshly made meals as part of a nutritional program for three of Club One’s facilities in the San Francisco Bay area. The program will expand to four additional Club One locations beginning next month.

The club chain sought a meal service company to partner with its Lite N’ Up program in which lifestyle coaches work with members on both nutrition and fitness goals, company officials said.

Michele Trankovich, Diet-to-Go corporate accounts manager, said the deal was three years in the making.

“Club One was seeking a premiere, healthy meal program to offer their members as part of their Lite N’ Up wellness initiative, and Diet-to-Go was interested in joining with premiere clubs in the Bay Area as part of their Partner in Health program,” she said in a statement.

Diet-to-Go provides nutritionally balanced meals to clubs for members to eat at home. The club and employees generally make a commission on meal sales to members.

Pink Iron gym, a women-only facility in West Hollywood, CA, also announced a new nutrition program. The club’s Fit Chick Nutrition program will offer nutritional consultations, grocery store tours, personalized grocery shopping and pantry purges to help members choose healthy food options.

During grocery store tours, members will learn how to read food nutrition labels and spot unhealthy ingredients. After a personalized pantry purge, Pink Iron staff will donate non-perishable foods to a local homeless shelter, company officials said.

The club plans to offer these nutritional services a la carte or in four-week packages to both members and nonmembers.

To learn more about using meal delivery services to boost the bottom line, watch for an article titled “Meal Services Offer Ancillary Revenue Opportunities” in the February print issue of Club Industry.