401. Guiding Food Service for a Healthy Future

FNCE Recorded Sessions from 2017

Every day nearly 100 million Americans eat in schools, hospitals, parks and other institutional settings.

  • SKU FNCE17401
Member Price
$32.00
Nonmember Price
$37.00

This product is free for those who attended FNCE® 2017.

Every day nearly 100 million Americans eat in schools, hospitals, parks and other institutional settings. Increasing healthier food and beverage options in these settings represents a critical opportunity to improve access to healthier foods and impact public health. This presentation will review the development of the Food Service Guidelines for Federal Facilities based on the Dietary Guidelines for Americans and describe how these guidelines aim to create environments where healthy choices are normative, easy, and supportive of environmentally sustainable and ethical production methods. Speakers will outline operational guidance for dietitians to promote food service procurement guidelines within in a variety of institutional settings. Specific emphasis will be placed on the hospital setting distinguishing how hospitals impact not only the health of those in their care but the staff and broader community in which they are situated.

CPEU: 1.5
CPE Level: 2
Learning Codes: 4030, 8050, 8070

Learning Objectives

  • Describe how the food environment and procurement choices of institutions impact public health and access to healthy food.
  • Illustrate how the Food Service Guidelines for Federal Facilities implement the Dietary Guidelines for Americans and describe how this drives foods system change and improvements in public health.
  • Identify and describe methods, tools, and resources available to dietitians to implement food service guidelines within institutions and evaluate the impact on human and environmental health.

Speaker

  • Joel Kimmons, PhD
  • Tamara Osgood, MS, RD, LD

Moderator and Program Planner

  • Stacia Clinton, RD, LDN
  • SKU FNCE17401