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Food service guidelines : case studies states and communities
  • Published Date:
    August 2015
  • Language:
    English
Filetype[PDF-1.85 MB]


Details:
  • Corporate Authors:
    National Center for Chronic Disease Prevention and Health Promotion (U.S.). Division of Nutrition, Physical Activity, and Obesity Prevention.
  • Description:
    Introduction Healthy Food Procurement Policy: County of Los Angeles -- Food and Beverage Vending: Iowa -- State Agency Food Standards: Massachusetts -- Healthier Snack Vending: Chicago Park District -- Vending and Concessions: Delaware State Parks.

    Every day, millions of Americans eat foods provided or sold at their workplaces or in other institutional settings. Food service guidelines like the Health and Sustainability Guidelines for Federal Concessions andVendingOperationscanbeusedtocreateafood environment that makes healthier food and beverage options available. Implementing these guidelines can increase the availability and prominent display of healthier foods and beverages so that customers can choose these options more easily. Making changes in the types of food and beverages available in these settings can improve the diets of people who eat there.

    More and more cities, state and federal agencies, and public and private worksites are adopting food service guidelines. This report highlights five case studies of food and beverage guidelines developed to improve the food environment. They are taken from experiences in different geographic settings in the Unites States, and represent varied environments, types of food and beverage service, and contracts and/or policies. The case studies provide information on the implementation and evaluation of food service guidelines, along with descriptions of site-specific successes and challenges. This report will share some insight about the process of developing and implementing food service guidelines that CDC hopes will help foster efforts of others.

    Each case study includes the following information:

    • Goals and Objectives

    • Development and Use of Food Service Guidelines

    • Ongoing Monitoring of Progress and Evaluation

    • Lessons Learned

    We acknowledge that many state and local agencies not included in this report are also doing innovative and commendable work related to food service guidelines.

    Finally, these five case studies of food and beverage guidelines have been used in the development of an additional CDC resource, Smart Food Choices: How to Implement Food Service Guidelines in Public Facilities. This guide includes action steps to help implement food service guidelines in government work sites or other public facility to increase the availability of healthier food and beverage options at food service venues, including cafeterias, concession stands, snack bars, and vending machines.

    Suggested citation: Centers for Disease Control and Prevention. Food Service Guidelines: Case studies states and communities. U.S. Department of Health and Human Services, Centers for Disease Control and Prevention, National Center for Chronic Disease Prevention and Health Promotion, Division of Nutrition, Physical Activity, and Obesity Prevention. August 2015.

    CS257839A August2015

    fsg_casestudies_508.pdf

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