298014
Developing and Implementing Food and Beverage Service Guidelines under a State Executive Order
Approach: Because many food service venues in state agencies are small businesses, the workgroup developed food-based, not nutrient-based, guidelines. The workgroup identified the need for a hands-on implementation guide and technical assistance. DOH conducted formative research at the adopter, implementer and consumer levels to inform the guide’s content and future technical assistance.
Results: The majority of state employee survey respondents (86%) think it is important to have access to healthy food choices at work. By March 2014, DOH will finalize an implementation guide. By July 2014, state executive-branch agencies (n=39) will adopt and begin implementation of nutrition guidelines, reaching around 67,000 individuals, for vending, cafeterias/cafes/on-site retail, meetings and events, and institutional food service.
Discussion: DOH’s approach to the development and early implementation of nutrition guidelines under a state directive can be a model for others.
Learning Areas:
Chronic disease management and preventionPublic health or related organizational policy, standards, or other guidelines
Public health or related public policy
Learning Objectives:
Describe the development process of engaging public and private partners in the development and implementation of nutrition guidelines.
Identify key formative research activities conducted to inform technical assistance and the development of a hands-on implementation guide.
Identify key lessons learned including successes and barriers in the development and adoption of nutrition guidelines.
Keyword(s): Chronic Disease Prevention, Nutrition
Qualified on the content I am responsible for because: I am leading the Department of Health's food procurement work.
Any relevant financial relationships? No
I agree to comply with the American Public Health Association Conflict of Interest and Commercial Support Guidelines, and to disclose to the participants any off-label or experimental uses of a commercial product or service discussed in my presentation.