Featured OPCE Authored Resources

Reframing the Obesity ConversationReframing the Obesity Conversation
How obesity is described, or framed, can affect whether a solution has popular or decision-maker support. Learn more about reframing the conversation.

 

View all OPCE Authored Resources »

All CHSC Related Resources

Included in the collection are informational materials and tools. To search by title, use the main search box located at the top of this page.

You searched for: Food Standards/Procurement

Number of results: 50


Clear Search

NYS Health Impact Statements

The New York State Department of Health (NYS DOH) is pleased to announce the release of four new Health Impact Statements: “Increasing Physical Activity at Schools in New York State”, “Improving Nutrition at Schools in New York State”, “Implementing Food Standards in New York State”, and “Increasing Breastfeeding in New York State”. From 2013-2018, NYS DOH received funding from the Centers for Disease Control and Prevention to address the problem of obesity by increasing physical activity opportunities for students; improving the nutrition environment for students; implementing food service guidelines at community sites including work places, hospitals, municipalities and community-based organizations; and promoting, supporting and protecting breastfeeding in hospitals, health care practices, worksites and community organizations. The attached reports summarize the impact that this funding had on children and adults in NYS. Each report includes a description of the problem, the intervention, and the health impact. These reports have been approved for public use. Feel free to share them with partners or colleagues that are involved in initiatives to decrease obesity, increase physical activity, improve nutrition, and increase breastfeeding.

Food Service Guidelines: Supporting Healthy Worksites Toolkit

OPCE developed a document with practical guidance and resources to use when developing, adopting, implementing, and evaluating food service guidelines. These guidelines are intended to help CHSC coordinators consider the range of settings where they can influence healthy food options, and to showcase useful resources and tools. Champions within an organization can also use these guidelines to improve their worksite nutritional environments.

Comparison of Nutrition Guidelines for Prepared Food

Increasing access to healthier foods and beverages in public places is a fast-growing movement across the country. This resource provides comparisons of nutrition-based and food-based standards for prepared foods sold or served at catered meetings and events, cafeterias and cafes, concessions stands, university campuses, and other public and private food service settings. Also included is a comparison of beverage standards for food service settings.

Nutrition Guidelines for Vending Machines

Increasing access to healthier foods and beverages in public places is a fast-growing movement across the country. This chart compares different sets of recommended nutrition criteria for vended beverages, packaged snacks, and entrée-type foods.

Financial Implications of Healthy Vending

Many vendors have found that revenue is unaffected by implementing healthy vending, and some vendors have experienced an increase in sales when they increased healthier options. The transition can be coupled with nutrition education, taste tests, promotions, and changes to pricing to support healthy choices

Healthy Staff Meeting

Healthy schools need healthy role models. What’s a better way to start than to host a healthy staff meeting? Adding physical activity breaks or nutritious snacks can help staff stay attentive during meetings, get excited about school wellness, and help reinforce your efforts to become a healthy school. Plus, if students see staff practicing what they preach, they are more likely to want to practice those healthy behaviors themselves. Here are a few ideas to make your next school staff meeting a little bit healthier:

Healthy Food in Health Care

Encourage your local hospitals to increase access to healthy foods using the Healthy Food in Health Care Pledge.

NYSDOH Healthy Workplace Food Initiative (Publication #1625)

The worksites toolkit can be download from the NYS DOH website at the link included. Hard copies of the toolkit packets can also be ordered, free of charge, from the NYS Distribution Center. Toolkits are intended for use by CHSC grantees and their subcontractors and can be provided to worksites, organizations, hospitals etc. in support of your work to establish standards for foods purchased and/or served. To place an order with the NYS Distribution Center, please follow the instructions below:
Send an email to: b0019w@health.ny.gov
Include:
– Publication number (see above for publication number)
– Quantity requesting
– Mailing address (Note: Publications cannot be mailed to a PO Box)

NYSDOH Healthy Hospital Food Initiative (Publication #1624)

The hospitals toolkit can be download from the NYS DOH website at the link included. Hard copies of the toolkit packets can also be ordered, free of charge, from the NYS Distribution Center. Toolkits are intended for use by CHSC grantees and their subcontractors and can be provided to worksites, organizations, hospitals etc. in support of your work to establish standards for foods purchased and/or served. To place an order with the NYS Distribution Center, please follow the instructions below:
Send an email to: b0019w@health.ny.gov
Include:
– Publication number (see above for publication number)
– Quantity requesting
– Mailing address (Note: Publications cannot be mailed to a PO Box)

Implementing Healthier Food Service Guidelines in Hospital and Federal Worksite Cafeterias

To better understand the facilitators and barriers of implementing healthy food service guidelines, CDC’s Division of Nutrition, Physical Activity, and Obesity (DNPAO) supported a project by the North Carolina Institute of Public Health (NCIPH) to examine five hospitals and four federal worksite food service operators across the country. The findings are published in the Journal of Human Nutrition and Dietetics and describe the experiences of food service operators in implementing healthy food service guidelines and identifies implementation facilitators and barriers. NCIPH conducted additional follow-up with food service operators that were most successful in implementing the food service guidelines and published five Success Stories at the following websites that highlight the implementation challenges and solutions and synthesized keys to success for each individual hospital or federal worksite food service operator.

Tools of Change: A Resource Catalog for Community Health

ChangeLab Solutions created a new catalog of resources for laws and policies to ensure everyday health for all, including access to affordable and healthy food and beverages and creating safe opportunities for physical activity.

2017 County Health Rankings and Roadmaps

The Robert Wood Johnson Foundation and the University of Wisconsin’s Population Health Institute released the eighth annual County Health Rankings. The annual rankings provide a snapshot of how health is influenced by where we live, learn, work, and play, and provide a starting point for change in communities

Community Health Media Center Resources

The Community Health Media Center (CHMC) provides free and low-cost advertisements and materials for use by health departments and nonprofit organizations. The advertisements and materials focus on the built environment, nutrition, physical activity, obesity, and other chronic diseases or conditions. The CHMC includes television, radio, print, outdoor (e.g., billboard, transit), and web advertisements; as well as infographics and support materials such as brochures, fact sheets, flyers, posters, postcards. Browse the collection by visiting the CHMC website and creating an account.

Sodium Reduction Toolkit

The National Network of Public Health Institutes, Health Resources in Action, and CDC developed a new resource, “Partnering with Food Service to Reduce Sodium: A Toolkit for Public Health Practitioners.” This toolkit provides public health practitioners with a list of strategies, tools, and resources to build new and/or enhance existing partnerships with food service providers interested in reducing sodium in foods prepared, served, and sold.

Vending Labeling Fact Sheet

The Center for Science in the Public Interest and Voices for Healthy Kids developed a fact sheet on vending labeling. This document includes the requirements of the national vending labeling law and information about healthier vending, including evaluations of initiatives, consumer demand, and the business case for offering healthier products. Share this fact sheet with participating worksites and other stakeholders to support healthier vending.

New Healthy Meeting Hacks Infographic

CSPI developed a new infographic that lays out nine simple, low-cost tips to support healthy choices at meetings and conferences. We all know that the workplace environment can have a major influence on employee health. Unfortunately, the food served at meetings is typically calorie-dense and nutrient-poor, and day-long conferences set aside little time for physical activity. CSPI’s infographic helps encourage and inform organizations looking to provide a healthier meeting environment. View the resource here: Healthy Meeting Hacks Infographic Final

Healthy Community Design and Access to Healthy Food Legislation Database

This database of the National Conference of State Legislatures is a valuable tool for anyone interested in state-level legislation related to active living and healthy eating. Users can search by state, topic area(s), year, bill type, bill status, and/or bill number. The website also has a text search feature. This database can be used to develop local policy language and check that local policies are in line with state policies.

ENACT Local Policy Database

This policy database includes policies that have been enacted from a wide variety of states, jurisdictions, and topics. Users can refine their serach by filtering based on cities, counties, school districts, regional bodies, or special districts. The intended use is to provide sample policy language for jurisdictions looking to enact their own policies.

Healthy Food Donation Checklist

This is a checklist of healthy items that food banks can use to show the kinds of healthy foods they are seeking in donations

CDC CHANGE Tool

This CHANGE tool helps community teams (such as coalitions) develop their community action plan. This tool walks community team members through the assessment process and helps define and prioritize possible areas of improvement. Community-At-Large Sector, Community Institution/Organization Sector; Health Care Sector; School Sector; Work Site Sector

Healthy Heart Program Hospital Toolkit

This toolkit includes tools and resources for improving the health environment of hospitals. It includes recommendations and implementation guides for vending machines, patient meals, and cafeterias.

A Report and Recommendations by the Workgroup on Food Procurement Guidelines

This document provides a report and recommendations developed by the New York State Council on Food Policy workgroup for food procurement guidelines for New York State agencies. Guidelines refer to food purchased, provided, or made available, and requires that key nutrient levels either meet, or do not exceed, certain standards established as part of these guidelines.

National Action Plan to Promote Health Through Increased Fruit and Vegetable Consumption 2015 Report Card

This report provides an update on the status of fruit and vegetable consumption in the US as of 2015. It provides a list of prioritized strategies to increase fruit and vegetable consumption in the following settings: nutrition promotion and marketing; supermarkets and other retailers; fruit and vegetable suppliers; restaurants and other food service establishments; schools, child care, and other institutions serving children/adolescents; work places; health care and health organizations; research and evaluation; and state and federal policy.

Model Beverage and Food Vending Machine Standards

This document describes vending standards developed to provide a model for municipal, state, and federal government leased or operated vending machines or vending machines on public property. The standards could also be used by hospitals, private workplaces, and others to support the health of their employees or visitors.

Model Healthy Municipal Snack and Beverage Vending Agreement

The purpose of this guide is to help nutrition advocates and municipalities use the contracting process to achieve the following goals: (1) improve the nutritional quality of snacks and beverages sold on municipal property, (2) negotiate favorable terms and conditions, (3) develop strategic vendor relations, (4) increase process efficiencies, and (5) improve communication and customer service.

Healthier Food Choices for Public Places

This website has information related to food and nutrition guidelines for government, worksites, hospitals, and organizations including links to fact sheets/background, model polices, and toolkits.

Smart Food Choices: How to Implement Food Service Guidelines in Public Facilities

This document can help you implement food service guidelines in your government work site or other public facility to increase the availability of healthier choices at food service venues, including cafeterias, concession stands, snack bars, and vending machines. Audiences for this document include state and local health departments and other interested partners working to implement food service guidelines in government work sites and other public facilities.

National Healthy Worksite Program

This website provides a comprehensive toolkit to support the Worksite Health 101 training as well as supporting materials and guidance for employers to implement comprehensive workplace health programs.

CDC Worksite Health Scorecard

This Health Scorecard, developed by the CDC, is a tool designed to help employers assess the extent to which they have implemented evidence-based health promotion interventions or strategies in their worksites to prevent heart disease, stroke, and related conditions such as hypertension, diabetes, and obesity.

Food and Beverage Toolkit Resources

This toolkit is designed for anyone involved with workplace food and beverages, from the office vending machine to an off-site special event involving catering. The goal is to provide practical, actionable suggestions that are easy to understand and apply. Provides guidance for leadership and management, meetings and events, vending machines, caterers and food vendors, and by food category.