Policy efforts to influence food service guidelines on government controlled properties
Approach: Developing FSG policy criteria enables objective comparison of FSG policies and demonstrates how they align with national nutrition standards. This provides an understanding of the current FSG landscape and informs future FSG development. A methodology was developed based on the Health and Sustainability Guidelines for Federal Concessions and Vending Operations to evaluate FSG policies.
Results: Operationalizing FSG though policy approaches is gaining traction at the state level. Analysis reveals that between 2009-2014, 21 statutes, bills, and regulations have been created across nine states and the District of Columbia. Recent FSG policies show closer alignment to national nutrition standards and typically address foods and nutrients of concern such as fruits, vegetables, added sugar, and saturated fat.
Discussion: The Centers for Disease Control and Prevention along with other federal agencies through the National Prevention Strategy and national organizations have made FSG a priority area and many states are incorporating FSG approaches. To assist states as they move forward, this presentation highlights key characteristics of FSG policies, describes how to track progress, and provides a framework for stakeholders to align FSG policies to national nutrition standards.
Learning Areas:Public health or related laws, regulations, standards, or guidelines
Public health or related organizational policy, standards, or other guidelines
Public health or related public policy
Describe a framework that can be used to measure and monitor food service guideline (FSG) policy alignment with national nutrition standards. Discuss the characteristics of FSG policies and how this information can inform future FSG policy development. Identify FSG policies that are in close alignment with national nutrition standards based on analysis and the mechanism(s) that achieved this.
Keyword(s): Public Health Policy, Nutrition
Qualified on the content I am responsible for because: I provide support to grantees and partners working to develop, implement, and evaluate healthier food and beverages standards.
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.