Adopting healthy and sustainable food service guidelines: Emerging evidence from implementation at the United States Federal Government, New York City, Los Angeles County, and Kaiser Permanente

Advances in Nutrition

Volumn 3, Issue 5, 2012, Pages 746-748

  Kimmons, Joel ^a   Wood, Michelle ^b   Villarante, Jan C ^c   Lederer, Ashley ^d  

^a NATIONAL CENTER FOR CHRONIC DISEASE PREVENTION AND HEALTH PROMOTION   (United States)

^b Division of Chronic Disease and Injury Prevention   (United States)

^c KAISER PERMANENTE   (United States)

^d NEW YORK CITY DEPARTMENT OF HEALTH AND MENTAL HYGIENE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; CATERING SERVICE; GOVERNMENT; HEALTH; HOSPITAL; HUMAN; PRACTICE GUIDELINE; RESIDENTIAL HOME; SCHOOL; UNITED STATES;

FEDERAL GOVERNMENT; FOOD SERVICES; GUIDELINES AS TOPIC; HEALTH; HOSPITALS; HUMANS; LOS ANGELES; NEW YORK CITY; RESIDENTIAL FACILITIES; SCHOOLS; UNITED STATES;

EID: 84872759718     PISSN: 21618313     EISSN: 21565376     Source Type: Journal    
DOI: 10.3945/an.112.002642     Document Type: Conference Paper

References (4)

1. Kimmons J, Jones S, McPeak HH, Bowden B. Developing and Implementing Health and Sustainability Guidelines for Institutional Food Service. Adv Nutr. 2012;3:337-42.
2. Institute of Medicine of the National Academies. School meals: building blocks for healthy children. Washington, DC: The National Academies Press, 2010.
3. U.S. Department of Health and Human Services and General Services Administration. Health and Sustainability Guidelines for Federal Concessions and Vending Operations. Available at: http://www.cdc.gov/chronicdisease/ resources/guidelines/food-service-guidelines.htm. Accessed February 3, 2012.
4. Webb KL, Solomon LS, Sanders J, Akiyama C, Crawford PB. Menu labeling responsive to consumer concerns and shows promise for changing patron purchases. J Hunger Environ Nutr. 2011;6:166-78.