3029.0 Promoting local foods and healthy food systems

Monday, November 8, 2010: 8:30 AM - 10:00 AM
Healthy and sustainable food systems have emerged as important strategies for preventing obesity and chronic disease, particularly in low-income communities. Views of community level approaches to improving access to locally grown, sustainable and nutritious foods will be provided along with promising policies and programs that can reduce access to unhealthy foods. Speakers will provide perspectives on successes and challenges in changing the food environment, by promoting local foods and healthy food systems.
Session Objectives: 1) Describe components of sustainable food systems and policies, programs or partners that can influence healthy and safe food supplies 2) Discuss the role of government programs in improving access to local and nutritious foods 3) Identify opportunities and challenges to promoting local foods as a strategy to improve the healthfulness of foods available in low-income communities

Is buying locally grown produce associated with fruit and vegetable consumption? Results from the North Carolina Children's Health Assessment Survey (CHAMPS)
Alice Ammerman, DrPH, RD, Alison Gustafson, PhD, MPH, RD, Ziya Gizlice, PhD, Molly M. De Marco, PhD, MPH and Robin Crowder
Facilitators and barriers to incorporating nutritious and sustainable foods in health systems
Kim Nichols Dauner, MPH, PhD, Jill Klingner, PhD, RN, Jennifer Feenstra Schultz, PhD, Ellen Johnson and Jamie Harvie

See individual abstracts for presenting author's disclosure statement and author's information.

Organized by: Food and Nutrition
Endorsed by: APHA-Committee on Women's Rights, Environment

CE Credits: Medical (CME), Health Education (CHES), Nursing (CNE), Public Health (CPH)

See more of: Food and Nutrition