Implementation of Food Service Guidelines through Programs and Partnerships at the Centers for Disease Control and Prevention
The public health and food system impact of implementing food service guidelines (FSG) relies on widespread reach. The Centers for Disease Control and Prevention (CDC) partners across federal, state, tribal and community agencies to support FSG use in worksites, hospitals, early care and education, schools, and other institutional/community settings.
The CDC works to implement FSG through the National Prevention Council, CDC-funded state, local, and tribal public health departments, and municipalities participating in the voluntary Let’s Move Cities, Towns and Counties initiative. CDC supports these programs and partnerships by providing technical assistance and guidance for integrating FSG into dining and vending facilities via contracts, policy and other approaches.
The National Prevention Council’s potential reach is two million federal employees plus visitors to Federal sites. In addition, CDC funds programs provides technical assistance to promote and implement healthier FSG in all 50 states (and DC), several large cities, and tribal and rural communities. Over 200 Let’s Move Cities, Towns, and Counties sites report government-owned or operated venues are implementing a policy for healthy FSG. Policy and program approaches that have led to the success of FSG use in Iowa will be highlighted.
Many efforts to increase healthier FSG implementation are currently taking place across the country. Through peer-to-peer sharing and evaluation of implementation CDC staff are learning about barriers and facilitators, as well as financial implications. This session will describe how CDC, grantees, and partners have worked together to facilitate wide-spread implementation of FSG by leveraging expertise and resources.
Learning Areas:Administration, management, leadership
Public health or related laws, regulations, standards, or guidelines
Identify the partnerships and funded entities CDC works with at multiple levels to advance food service guidelines (FSG). Describe how CDC’s promotion and coordination efforts are improving the food and beverage environment across food service venues in the United States. Discuss how CDC, grantees, and partners are working together to address barriers, share learning and increase reach of FSG.
Keyword(s): Nutrition, Policy/Policy Development
Qualified on the content I am responsible for because: I am a team lead for the Healthy Food Environment team in the Division of Nutrition, Physical Activity, and Obesity at CDC. Our team provides subject matter expertise to public health professionals on the topic of implementing nutrition guidelines in food service settings, especially in public facilities.
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.