DNPAO State Program Food Service Guidelines in Worksites Highlights
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    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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