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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.
  • Document Type:
  • 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 and Vending Operations can be used to create a food 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.

    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

    fsg_casestudies_508.pdf

  • Supporting Files:
    No Additional Files