Championing Healthy Food and Beverage Environments March 23, 2017 - - PowerPoint PPT Presentation

▶
championing healthy food and beverage environments
SMART_READER_LITE
LIVE PREVIEW

Championing Healthy Food and Beverage Environments March 23, 2017 - - PowerPoint PPT Presentation

Aug 25, 2022 452 likes •596 views

Championing Healthy Food and Beverage Environments March 23, 2017 Brittany Goldstein Healthy Eating Active Living Coordinator Prevention Services Division CDPHE 1 The Power of Why CDPHE Mission: Ensuring that all residents have the same

slide-1
SLIDE 1

1

Brittany Goldstein Healthy Eating Active Living Coordinator Prevention Services Division CDPHE

Championing Healthy Food and Beverage Environments

March 23, 2017

slide-2
SLIDE 2

2

The Power of Why

CDPHE Mission: Ensuring that all residents have the same opportunities to reach their best health and live in their healthiest environment

Both obesity prevention and control and Healthy Eating Active Living (HEAL) are flagship priorities

  • f the Governor’s health plan and most local public health agencies (LPHAs)

Healthy Equity: when all people, regardless of who they are or what they believe, have the

  • pportunity to attain their full health potential.

Achieving Health Equity: requires valuing all people equally with focused and ongoing efforts to address inequalities

slide-3
SLIDE 3

3

What we know

  • In 2010, an analysis showed that dietary composition was the

single largest risk factor associated with death and disability-adjusted life years

  • IOM and WHO recommend governments develop policies creating

healthier food environments to help prevent and control obesity and diet-related diseases

  • Shifting dietary patterns requires complementary strategies

focusing on individual, population, and system approaches to improve dietary choices and food environments

  • Food-related policies, such as restaurant menu labeling and

nutrition standards in early care and education settings are strategies to improve food environments

slide-4
SLIDE 4

4

CO Snapshot: Veggie Consumption

slide-5
SLIDE 5

5

CO Snapshot: SSB Consumption

slide-6
SLIDE 6

6

An Environmental Nutrition Approach

Individual Factors

  • Counting calories
  • Taste preferences
  • Cost

Social Environment

  • Adopting similar habits to those of

friends/family Physical Environment

  • Vending and concession options
  • Accessibility via sidewalks, transportation,

etc. Macro-level

  • US agriculture policies favoring commodity

crops (like corn)

slide-7
SLIDE 7

7

Example: Physical Environments

slide-8
SLIDE 8

8

Partners, Programs, and Initiatives

slide-9
SLIDE 9

9

Evidence for HEAL Grows

According to the Snack Food Association:

  • 74% of consumers are trying to eat

healthier

  • 65% are eating specific foods to lose

weight

  • Sales growth of healthier snacks is
  • utpacing traditional snack foods 4 to 1

More tools and resources are being published all the time at the national and local level.

slide-10
SLIDE 10

10

Law of Diffusion of Innovation

Keep up the momentum!

  • 69 states and localities have policies to

improve the nutritional quality of foods and beverages on some or all of their property

  • 1,000+ hospitals are implementing policies

to improve foods and beverages served to patients and visitors

  • Many workplaces are asking for healthier
  • ptions to support employee wellness

15-18%

slide-11
SLIDE 11

11

Keep the Momentum Going!

If you want to work in HEAL space and don’t know where to begin-- let us help you get started If you’ve started and are experiencing challenges-- let us help you overcome them If you are finding success--please share with us and we will in turn share with others in our CO network

slide-12
SLIDE 12

12

Resources

http://www.chd.dphe.state.co.us/Weight/Obesity-Infographic-Colorado-Data.png http://www.rwjf.org/en/library/research/2010/07/measuring-food-environments.html https://www.colorado.gov/pacific/sites/default/files/OPP_2015-CO-State-Plan.pdf https://www.apha.org/~/media/files/pdf/topics/equity/equity_stories.ashx http://www.hidden-sugar.org/ https://www.communitycommons.org/groups/colorado-food-system/movement-map/ https://www.ncbi.nlm.nih.gov/pubmed/27630113 http://www.columbiasc.gov/depts/city-council/docs/2017/2017_resolutions/resolution_2017_023_establishing_a_city_vending_food_service_policy.pdf https://cspinet.org/resource/fact-sheet-vending-machine-labeling https://cspinet.org/resource/fact-sheet-healthy-product-supply-chain https://cspinet.org/resource/fact-sheet-tips-managing-food-service-costs http://www.exceedtool.com/ https://nnphi.org/resource/partnering-with-food-service-to-reduce-sodium-a-toolkit-for-public-health-practitioners/ https://cspinet.org/sites/default/files/attachment/Financial%20Implications%20of%20Healthy%20Vending.pdf http://webiva-downton.s3.amazonaws.com/877/8b/1/9786/FOE_FoodPrintReport_7F.pdf

We are here to help you, if there’s anything missing in this list, we are happy to help you find what you’re looking for!