4067.0 Food marketing and availability

Tuesday, November 1, 2011: 8:30 AM
The types of food available in a community and how foods are marketed influence that community’s health. Presentations in this session focus on stratgies to improve the nutritional status of a community or groups of people by addressing these issues.
Session Objectives: 1. Discuss ways to improve the potential impact of menu labeling on healthier eating behaviors for the general population. 2. Identify common marketing strategies used in food marketing and promotion.
Jeffrey S. Hallam, PhD, CHES

8:30 AM
Preparing Restaurant Health Inspectors for Menu Labeling in Los Angeles County Retail Food Establishments
Brenda Robles, MPH, Gloria Kim, MPH, Patricia Cummings, MPH, Lindsey Burbage, MPH, Obi Ogamba, REHS, Veronica Bauchman, REHS, Margaret Shih, MD, PhD and Tony Kuo, MD, MSHS
8:45 AM
Reported calories and fat content of menu items served at restaurant chains
Gloria Kim, MPH, Patricia Cummings, MPH, Brenda Robles, MPH, Lindsey Burbage, MPH, Margaret Shih, MD, PhD and Tony Kuo, MD, MSHS
9:00 AM
Scores for Stores: A unique scoring approach for communicating and evaluating store quality
Alyssa Ghirardelli, MPH, RD, Valerie Quinn, MEd, Sharon Sugerman, MS, RD and Ellen Feighery, RN, MS
9:15 AM
Marketing Strategies for Food Products in Parenting Magazines: Health Assertions, Consumer Appeals, and Good Parent Empathy
Kathleen Engeln, BS, Denise L. Haynie, PhD, MPH, Sabrina Mathenia, Tonja Nansel, PhD and Leah Lipsky, PhD, MHS
9:30 AM

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

Organized by: Public Health Education and Health Promotion

CE Credits: Medical (CME), Health Education (CHES), Nursing (CNE), Public Health (CPH) , Masters Certified Health Education Specialist (MCHES)