Creating and Sustaining a Healthy Food Environment in Hospitals Contracting With a Food Service Management Company

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Abstract

This article updates an article published in Nutrition Today in 2010, “Moving Toward Healthier Eating Environments in Hospitals” (2010;45(2):54–65). It seeks to provide advocates for healthy food environments who are employed by a hospital with a contract food service, with suggestions of the roles they can play in initiating and/or maintaining a healthy food environment. These suggestions come from the literature as well as interviews with professionals engaged in creating and sustaining an environment where the healthy choice is an easy choice—in the face of competing priorities and realities

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