Resources to assist schools develop healthy canteens. The website includes links to the policy, evaluating changes, food planners, and educational materials.
Includes links to vending machine data collection tools and checklist for meetings and catered meals.
Describes three methods of evaluating the implementation of dietary guidelines in schools in Slovenia: (i) a cross-sectional survey, (ii) an indicator-based evaluation of menu quality; and (iii) a five day weighted food record of school lunches (output evaluation). The multi-level evaluation suggests that some differences in implementation are attributed to school characteristics; system changes may […]
Guidelines to help workplaces, hospitals and health services, parks, and sporting centers provide healthy foods and drinks.
Step-wise framework for monitoring, includes: 1) previous monitoring activities of school food programs, and 2) survey questions for initial assessment.
The policy index measures the extent of implementation of health food environment policies by governments compared to international best practice and includes a module on Food Provision.
Global Strategy on Diet, Physical Activity and Health: A Framework to Monitor and Evaluate Implementation
Describes how to measure the implementation of the WHO Global Strategy on Diet, Physical Activity, and Health at the country level and proposes a framework and indicators (Logic model, page 5).
Describes how healthier changes were successfully made in a group of Philadelphia schools and includes specific nutrition standards.
Describes the Seychelles’ efforts to utilize schools as sites for improving the nutritional well-being of all school children. Includes an evaluation tool for schools (page 32).
Developing and Applying a Mixed-Methods Evaluation Framework to Build the Business Case for Healthy Food Procurement at the Local Level
Describes an evaluation by the Los Angeles Department of Health conducted with the goal to help institutional foodservice operators grow their business while also improving the nutritional quality of foods served and sold.