Missed opportunities for improving nutrition through institutional food: The case for food worker training

E.K. Tsui, J. Deutsch, S. Patinella and N. Freudenberg

American Journal of Public Health, 2013, vol. 103, issue 9, e14-e20

Abstract: The institutional food sector-including food served in schools, child care settings, hospitals, and senior centers-is a largely untapped resource for public health that may help to arrest increasing rates of obesity and diet-related health problems. To make this case, we estimated the reach of a diverse institutional food sector in 1 large municipality, New York City, in 2012, and explored the potential for improving institutional food by building the skills and nutritional knowledge of foodservice workers through training. Drawing on the research literature and preliminary data collected in New York City, we discuss the dynamics of nutritional decision-making in these settings. Finally, we identify opportunities and challenges associated with training the institutional food workforce to enhance nutrition and health.

Keywords: article; catering service; decision making; diet; education; government; health promotion; human; manpower; methodology; nutritional science; organization and management; United States, Decision Making; Diet; Food Services; Government Agencies; Health Promotion; Humans; New York City; Nutritional Sciences (search for similar items in EconPapers)
Date: 2013
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Persistent link: https://EconPapers.repec.org/RePEc:aph:ajpbhl:10.2105/ajph.2013.301293_2

DOI: 10.2105/AJPH.2013.301293

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