The 131st Annual Meeting (November 15-19, 2003) of APHA

Abstract #62943

Kim Shovelin, MPH, RD, LDN¹, Meg Molloy, DrPH, MPH, RD², David Yum, MPH³, Kate Shirah, MPH⁴, Kathy M. Andersen, MS, RD⁵, Janice B. Ezzell, MS⁶, and Diane Ruth Beth, MS, RD, LDN⁴. (1) NC Prevention Partners, NC Institute of Public Health, CB #8165, University of North Carolina at Chapel Hill, Chapel Hill, NC 27599, 252-756-5211, kimshovelin@earthlink.net, (2) NC Prevention Partners, NC Institue of Public Health, CB #8165, University of North Carolina at Chapel Hill, Chapel Hill, NC 27599, (3) NC Prevention Partners, NC Insititute of Public Health, CB #8165, University of North Carolina at Chapel Hill, Chapel Hill, NC 27599, (4) Physical Activity and Nutrition Unit, NC Department of Health and Human Services, 1915 Mail Service Center, Raleigh, NC 27699, (5) NC Department of Health and Human Services, Nutrition Education and Training Program, 1914 Mail Service Center, Raleigh, NC 27699-1914, (6) Child Nutrition Services, NC Department of Public Instruction, 4908 Deer Walk Ave., Charlotte, NC 28270

Americans consume over 60% of their meals away from home and foods eaten away from home are significantly higher in fat, calories, and sodium and lower in fruits, vegetables, whole grains, and calcium sources. The Winner’s Circle Healthy Dining Program, with tagline, "Where Nutritious Meets Delicious", aims to create a healthy eating away from home environment by promoting healthy foods and dining establishments that offer those foods. Health interested consumers are able to easily identify and select healthy options. Healthy foods are identified with a purple star with a gold fork logo. Local health agencies recruit restaurants, screen menus, and perform nutritional analysis. If even one item qualifies, the establishment may participate. The local health agency provides free materials using the Winner's Circle toolkit. Marketing is conducted locally and at the state level to reward participants, and to increase consumer awareness. The nutrition criteria were established to encourage consumption of foods to promote good health, including fruits, vegetables, grains, and calcium-rich foods. The Winner’s Circle was first launched in restaurants in 2000 by collaborative agencies in North Carolina. It has found a positive reception among restaurants, consumers, and state and local health agency partners who implement the program on a voluntary basis. The program can be found in over 90 of 100 counties in North Carolina in local and chain restaurants, schools, vending machines, ballparks, and worksite cafeterias. In 2003 the program will expand across state lines to interested state health agencies, chain restaurants, and state and local school districts.

Learning Objectives:

This session will enable the learner to:
• Describe a successful method to implement a statewide healthy dining program
• Identify mechanisms to create partnerships between the restaurant community and public health
• Recognize ways to bring this program to any state or health agency

Keywords: Food and Nutrition, Public Health Education and Health Promotion

Related Web page: www.ncwinnerscircle.org

Presenting author's disclosure statement:
I do not have any significant financial interest/arrangement or affiliation with any organization/institution whose products or services are being discussed in this session.

Handout (.ppt format, 1957.5 kb)