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Filetype[PDF-421.06 KB]


  • English
    • Details You May Also Like

    Details:

    • Corporate Authors:
      National Center for Chronic Disease Prevention and Health Promotion (U.S.). Division of Nutrition, Physical Activity, and Obesity.
    • 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.

    • Subjects:
    • Document Type:
      Pamphlet (or booklet)
    • Genre:
      Fact Sheet
    • Collection(s):
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