Food-and-beverage environment and procurement policies for healthier work environments

Nutrition Reviews

Volumn 72, Issue 6, 2014, Pages 390-410

  Gardner, Christopher D ^a   Whitsel, Laurie P ^b   Thorndike, Anne N ^c   Marrow, Mary W ^d   Otten, Jennifer J ^e   Foster, Gary D ^f   Carson, Jo Ann S ^g   Johnson, Rachel K ^h  

^a STANFORD UNIVERSITY SCHOOL OF MEDICINE   (United States)

^b AMERICAN HEART ASSOCIATION   (United States)

^c MASSACHUSETTS GENERAL HOSPITAL   (United States)

^d William Mitchell College of Law   (United States)

^e UNIVERSITY OF WASHINGTON   (United States)

^f TEMPLE UNIVERSITY SCHOOL OF MEDICINE   (United States)

^g UNIVERSITY OF TEXAS SOUTHWESTERN MEDICAL CENTER   (United States)

^h UNIVERSITY OF VERMONT   (United States)

Author keywords

Food and beverage environments; Nutrition policy; Procurement standards; Public health; Work environments

Indexed keywords

ARTICLE; CALORIE; CASE STUDY; FOOD; GOVERNMENT REGULATION; HEALTH CARE ORGANIZATION; HEALTH CARE POLICY; HOSPITAL; HUMAN; INDUSTRY; LAW; LEGAL ASPECT; MANDATORY PROGRAM; MEDICAL SOCIETY; NUTRITION EDUCATION; OUTCOME ASSESSMENT; PORTION SIZE; PRACTICE GUIDELINE; VOLUNTARY PROGRAM; WORK ENVIRONMENT;

FOOD AND BEVERAGE ENVIRONMENTS; NUTRITION POLICY; PROCUREMENT STANDARDS; PUBLIC HEALTH; WORK ENVIRONMENTS;

DIET; ENVIRONMENT; FOOD DISPENSERS, AUTOMATIC; FOOD SERVICES; FOOD SUPPLY; HUMANS; NUTRITION POLICY; OCCUPATIONAL HEALTH; WORKPLACE;

EID: 84901796985     PISSN: 00296643     EISSN: 17534887     Source Type: Journal    
DOI: 10.1111/nure.12116     Document Type: Article

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