Nutrition Standards for Food Service Guidelines for Foods Served or Sold in Municipal Government Buildings or Worksites, United States, 2014

Abstract

IntroductionThe Institute of Medicine and Centers for Disease Control and Prevention have recommended that government agencies use nutrition standards for foods and beverages sold and provided at their facilities. In this study, we examine written nutrition standards for foods sold or served in local government buildings or worksites among US municipalities.MethodsWe used data from a 2014 national survey of 1,945 municipal governments serving populations of 1,000 or more to assess the presence of written nutrition standards, the food groups or nutrients addressed by standards, and the populations served by facilities where standards are applied. The prevalence of standards was estimated by municipality population size, rural–urban status, census region, poverty prevalence, education level, and racial/ethnic composition.ResultsOverall, 3.2% of US municipalities reported nutrition standards with greater prevalence observed among large municipalities (12.8% of municipalities with ≥50,000 people vs 2.2% of municipalities with <2,500 people, P < .001). Prevalence differed by region, and standards were most common in the West (6.6%) and least common in the Midwest (2.0%, P = .003).The most common nutrition topics addressed in standards were offering low-calorie beverages, fruits and vegetables, and free drinking water. Most standards applied to facilities serving government employees (67%) or the general public (66%), with fewer serving institutionalized populations (23%).ConclusionFew municipal governments reported having written nutrition standards for foods and beverages sold in their facilities in 2014. Implementing nutrition standards for foods sold or served by local governments is a strategy for increasing access to healthier foods and beverages among municipal employees and local residents.

Development and implementation of a local government survey to measure community supports for healthy eating and active living

“…Results from this pilot informed the development of a protocol used to conduct a similar national study of nutrition and physical activity policies and standards. Data from this national study are currently being analyzed to understand how supportive communities are of healthy eating and active living across the U.S. ( Onufrak et al, 2016 , Carlson et al, 2016 , Omura et al, 2017 ).…”

“…In this paper, we describe the development of the survey questionnaire, survey sample design and administration, findings, and lessons learned from a 2012 pilot in two states: Minnesota and California. Results from this pilot informed the development of a protocol used to conduct a national study of how supportive communities are of healthy eating and active living across the U.S ( Onufrak et al, 2016 , Carlson et al, 2016 , Omura et al, 2017 ) and can be used in future state level follow up studies.…”

Nutrition on University Campuses

“…Consider creating standards that limit nutrients of concern, like sodium, saturated fat, and added sugars, while incorporating rich sources of vitamins, minerals, and fiber (AHA, 2009;Onufrak et al, 2016).  Provide access to and availability of fresh fruits and vegetables at most, if not all, food venues (AHA, 2009).…”

Characteristics of Canteens at Elementary Schools, Upper Secondary Schools and Workplaces that Comply with Food Service Guidelines and Have a Greater Focus on Food Waste

“…Policy actions to improve the nutritional environment include the provision of official food service guidelines. Many countries have introduced policies and official guidelines that support the provision of healthier food and beverage options and restrict unhealthy options at canteens at schools [10,11], and to a lesser extent, also at workplaces [12,13], either voluntary or obligatory. Despite the introduction of such policies and guidelines, the reported adherence to the policies and guidelines is mixed [14,15,16], suggesting a need for research on strategies and factors underlying the success of such policies to increase adherence to food service policies and guidelines [10,17,18].…”