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DNPAO State Program Food Service : Guidelines in Worksites Highlights
  • Published Date:
    5/1/2015
  • Language:
    English
Filetype[PDF-421.06 KB]


Details:
  • Description:
    The Centers for Disease Control and Prevention (CDC) and state health

    departments collaborate on a number of areas to prevent and control

    obesity and other chronic diseases. One of those areas is food service

    guidelines—standards for the sale and/or provision of food and beverages.

    These highlights focus on state health departments’ coordinated efforts to

    implement strategies that encourage improved food service guidelines in

    worksites. Story highlights include efforts around healthier vending, menu

    labeling programs, and healthier meetings and events.

    The states were selected because their efforts include

    •• Comprehensive Change—activities enable the alteration of broader

    societal trends and support existing or provide more opportunities to

    improve food service guidelines in worksites.

    •• Collaboration—state health departments played a major role in

    working with partners or local communities to move activities forward.

    •• Significant Reach—activities have the potential to affect a large

    proportion of the intended target population.

    •• Replicability/transportability—activities can be duplicated and similar

    effects be achieved by other similar entities.

    •• Potential for sustainability—activities and effects can endure without

    continued financial and programmatic investment.

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