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.
Food/Beverage Procurement Food/Beverage Standards Healthy Food Environment Worksite Wellness
Encourage your local hospitals to increase access to healthy foods using the Healthy Food in Health Care Pledge.
Food/Beverage Standards Healthy Meetings Worksite Wellness
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)
Food/Beverage Procurement Food/Beverage Standards Worksite Wellness
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)
Food/Beverage Procurement Food/Beverage Standards Worksite Wellness
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.
Food/Beverage Standards Healthy Meetings Worksite Wellness
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.
Food/Beverage Procurement Worksite Wellness
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 Meetings Worksite Wellness
This journal article was published by CDC in Preventing Chronic Disease: Public Health Research, Practice, and Policy. The article is a report on an intervention in New York City hospitals to improve nutrition in all venues where food is served. The article can be accessed at the following link or on the CDC’s website.
Healthy Hospitals NYC
Food/Beverage Procurement Food/Beverage Standards Vending Worksite Wellness
Sample policy language for any organization seeking to increase opportunities for physical activity.
Worksite Wellness
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.
Food/Beverage Procurement Food/Beverage Standards Healthy Food Environment Vending Worksite Wellness
