Describes healthy food guidelines and implementation resources for hospital food venues, including patient menus, cafeterias, coffee carts, kiosks, vending and gift shops.
Includes links to vending machine data collection tools and checklist for meetings and catered meals.
Model bill to expand healthy choices for government employees and in government institutions.
Describes how healthier changes were successfully made in a group of Philadelphia schools and includes specific nutrition standards.
Resources to support implementation of healthy food guidelines for county agencies, including evaluation tools, model policies, a vending case study, and guidance for hospitals.
Guide to for food service staff and public health organizations to reduce sodium in food service organizations by drawing upon the experiences gained during the Sodium Reduction in Communities Program (SRCP).
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.
Comparison of Nutrition Standards and Other Recommended Procurement Practices for Improving Institutional Food Offerings in Los Angeles County, 2010–2012.
Reviews and compares nutrition standards and other best practices implemented recently in a large school district, in a large county government, and across 10 municipalities in Los Angeles County. Includes a framework for creating healthier food environments and steps to adopting and implementing nutrition standards.
Describes comprehensive standards that apply to all food purchased and served by city agencies, including specific standards and implementation guides, along with communications materials.
Effectiveness of school food environment policies on children’s dietary behaviors: A systematic review and meta-analysis
Systematic review includes 12 studies evaluating school meal standards implemented in the US, Canada, or UK, which were found to: increase fruit intake, reduce total fat, saturated fat, and sodium (but not total calories), and decrease BMI (although other adiposity measures evaluated were unchanged).