Smart food choices : how to implement food service guidelines in public facilities
Corporate Authors:National Center for Chronic Disease Prevention and Health Promotion (U.S.). Division of Nutrition, Physical Activity and Obesity.
Description:Preface: Purpose, Use, and Users -- Introduction -- Action Steps -- Appendix A: Sample Food Service Guidelines Work Plan -- Appendix B: Sample Food Service Assessment Tool -- Appendix C: HHS/GSA Guidelines Food and Nutrition Concessions Checklist -- Appendix D: HHS/GSA Guidelines Food and Nutrition Vending Operations Checklist.
The purpose of this document is to help you implement food service guidelines in your government work site or other public facilitya to increase the availability of healthier choices at food service venues, including cafeterias, concession stands, snack bars, and vending machines. The Centers for Disease Control and Prevention recommends using the Health and Sustainability Guidelines for Federal Concessions and Vending Operations from the US Department of Health and Human Services (HHS) and the General Services Administration (GSA), but the action steps in this document are applicable to any food service guideline. The HHS/GSA guidelines include specific food and nutrition standards that are based on the Dietary Guidelines for Americans 2010 and sustainability standards for food and food service operations. This document does not address sustainability standards.
Audiences for this document include state and local health departments and other interested partners working to implement food service guidelines in government work sites and other public facilities.
Suggested citation: Centers for Disease Control and Prevention. Smart Food Choices: How to Implement Food Service Guidelines in Public Facilities. Atlanta, GA: Centers for Disease Control and Prevention, US Dept. of Health and Human Services; 2014.
Supporting Files:No Additional Files
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