Evaluating Food Service Guideline Initiatives in Communities

Originally presented on January 29, 2015

Amy Jesaitis, Environmental Approaches Coordinator, Bureau of Community Chronic Disease Prevention, New York State Department of Health

Ann Lowenfels, Research Scientist, Bureau of Chronic Disease Evaluation and Research, New York State Department of Health

Peyton J Harrison, Program Coordinator, Sodium Reduction in Communities Program, Albany County Department of Health

Andrea Haradon, Coordinator, S2AY Rural Health Network & Steuben County Health Department

Changing the nutrition environment by increasing the availability of healthier food and beverage options is an important strategy within the ‘Prevent Chronic Diseases’ focus area of the New York State Prevention Agenda. Food Service Guidelines can contribute to changes in the nutrition environment in municipalities, community based organizations, and worksites. Well-designed evaluation projects are needed to measure these environmental changes and their impact. This webinar will introduce the concept of program evaluation and apply it to Food Service Guideline Initiatives in New York State, using two examples of food service evaluations to illustrate this in practice. 

Learning Objectives
After this program participants will be able to

  • Identify the rationale for food service guidelines
  • Describe key steps for evaluating chronic disease prevention programs related to food service guideline initiatives
  • Identify existing resources for evaluating food service guideline initiatives in municipalities, community based organizations and worksites
  • Describe two in-progress evaluations of food service guideline initiatives in New York State hospitals and senior meal sites

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