142nd APHA Annual Meeting and Exposition

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298014
Developing and Implementing Food and Beverage Service Guidelines under a State Executive Order

142nd APHA Annual Meeting and Exposition (November 15 - November 19, 2014): http://www.apha.org/events-and-meetings/annual
Monday, November 17, 2014 : 1:10 PM - 1:30 PM

Colleen Arceneaux, MPH , Healthy Eating Active Living Program, Office of Healthy Communities, Washington State Department of Health, Tumwater, WA
Kathleen Meehan , Health Promotion and Communication Section, Washington State Department of Health, Tumwater, WA
Amy Ellings, MPH , Office of Healthy Communities, Washington State Department of Health, Tumwater, WA
Audio (mp3) recording Recorded Presentation (mp4)
Introduction:  Almost three-quarters of adults in Washington are overweight or obese and national health authorities have expressed an urgent need for environmental and policy strategies to increase access to healthy foods. In 2009, key non-profit organizations within Washington State identified state food procurement as a priority policy to positively affect these factors.  The Washington State Department of Health (DOH) brought together a public/private workgroup to develop nutrition guidelines for state agencies. In October 2013, this work was further supported when Governor Jay Inslee signed Executive Order 13-06:  Improving the Health and Productivity of State Employees and Access to Healthy Foods in State Facilities.  This requires state executive agencies to adopt and implement nutrition guidelines.

Approach:  Because many food service venues in state agencies are small businesses, the workgroup developed food-based, not nutrient-based, guidelines.  The workgroup identified the need for a hands-on implementation guide and technical assistance.  DOH conducted formative research at the adopter, implementer and consumer levels to inform the guide’s content and future technical assistance. 

Results:  The majority of state employee survey respondents (86%) think it is important to have access to healthy food choices at work.  By March 2014, DOH will finalize an implementation guide.  By July 2014, state executive-branch agencies (n=39) will adopt and begin implementation of nutrition guidelines, reaching around 67,000 individuals, for vending, cafeterias/cafes/on-site retail, meetings and events, and institutional food service. 

Discussion: DOH’s approach to the development and early implementation of nutrition guidelines under a state directive can be a model for others.

Learning Areas:

Chronic disease management and prevention
Public health or related organizational policy, standards, or other guidelines
Public health or related public policy

Learning Objectives:
Describe the development process of engaging public and private partners in the development and implementation of nutrition guidelines. Identify key formative research activities conducted to inform technical assistance and the development of a hands-on implementation guide. Identify key lessons learned including successes and barriers in the development and adoption of nutrition guidelines.

Keyword(s): Chronic Disease Prevention, Nutrition

Presenting author's disclosure statement:

Qualified on the content I am responsible for because: I am leading the Department of Health's food procurement work.
Any relevant financial relationships? No

I agree to comply with the American Public Health Association Conflict of Interest and Commercial Support Guidelines, and to disclose to the participants any off-label or experimental uses of a commercial product or service discussed in my presentation.

Back to: 3247.0: Implementation of national nutrition standards