Implementing Healthier Food Service Guidelines in Hospital and Federal Worksite Cafeterias

North Carolina Institute of Public Health (NCIPH), 2016

Report

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.

CHSC Priority Area(s):

Food Standards/Procurement

Setting:

Community

Area(s) of Expertise:

Food/Beverage Standards Healthy Meetings Worksite Wellness

http://www.cdc.gov/obesity/strategies/food-serv-guide.html

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