Evaluating Food Service Guideline Adoption Among Institutions that Sell or Serve Food in Baldwin County, Georgia
Abstract
Title. Evaluating Food Service Guideline Adoption Among Institutions that Sell or Serve Food in Baldwin County, Georgia
Objectives. We assessed the use and characteristics of food service guidelines (FSG) among institutions that sell, serve, or distribute food in Baldwin County, Georgia.
Methods. We used the CDC's Food Service Guidelines Organizational Assessment Tool to collect data on current FSG practices, challenges, and needs. Eligible participants were institutions that sell, serve, or distribute food in the County, excluding public schools, restaurants, and grocery stores. The survey was conducted through in-person interviews and phone calls. Agencies were classified by food services offered and analysis included frequency of FSG use by agency type and food service venue.
Results. Sixteen agencies participated in our food service guideline survey, classified as follows: distributive meal programs (n=7), community agencies (n=3), colleges and universities (n=3), long-term care facilities (n=2), and hospitals (n=1). Among the 63% of agencies that use food service guidelines, 90% reported them as mandatory policies. Food service venues included primarily vending machines (43%), cafeterias (28.5%), and other settings, such as micro-markets (28.5%). The most frequently cited rationale for using food service guidelines were alignment with the agency's mission (43.7%) and promoting healthy and sustainable practices (25%). Of the 10 agencies using FSGs, all addressed the four standards recommended by the CDC for federal facilities: food and nutrition, facility efficiency, environmental support, community development, food safety, and behavior design. When asked about challenges to adoption and compliance to FSGs, most agencies reported “cost concern” (n=10), followed by “lack of consumer demand and customer dissatisfaction” (n=6), and “lack of nutrition expertise” (n=5).
Conclusions. One in three agencies that sell or serve food in Baldwin County do not currently use FSGs. Greater emphasis on adopting FSGs is needed among these agencies to promote health and prevent disease. Fiscal challenges were the most commonly cited barrier to full implementation of FSGs.
Keywords
food service guidelines, healthy food access, health promotion, food environment, rural health.
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Evaluating Food Service Guideline Adoption Among Institutions that Sell or Serve Food in Baldwin County, Georgia
Title. Evaluating Food Service Guideline Adoption Among Institutions that Sell or Serve Food in Baldwin County, Georgia
Objectives. We assessed the use and characteristics of food service guidelines (FSG) among institutions that sell, serve, or distribute food in Baldwin County, Georgia.
Methods. We used the CDC's Food Service Guidelines Organizational Assessment Tool to collect data on current FSG practices, challenges, and needs. Eligible participants were institutions that sell, serve, or distribute food in the County, excluding public schools, restaurants, and grocery stores. The survey was conducted through in-person interviews and phone calls. Agencies were classified by food services offered and analysis included frequency of FSG use by agency type and food service venue.
Results. Sixteen agencies participated in our food service guideline survey, classified as follows: distributive meal programs (n=7), community agencies (n=3), colleges and universities (n=3), long-term care facilities (n=2), and hospitals (n=1). Among the 63% of agencies that use food service guidelines, 90% reported them as mandatory policies. Food service venues included primarily vending machines (43%), cafeterias (28.5%), and other settings, such as micro-markets (28.5%). The most frequently cited rationale for using food service guidelines were alignment with the agency's mission (43.7%) and promoting healthy and sustainable practices (25%). Of the 10 agencies using FSGs, all addressed the four standards recommended by the CDC for federal facilities: food and nutrition, facility efficiency, environmental support, community development, food safety, and behavior design. When asked about challenges to adoption and compliance to FSGs, most agencies reported “cost concern” (n=10), followed by “lack of consumer demand and customer dissatisfaction” (n=6), and “lack of nutrition expertise” (n=5).
Conclusions. One in three agencies that sell or serve food in Baldwin County do not currently use FSGs. Greater emphasis on adopting FSGs is needed among these agencies to promote health and prevent disease. Fiscal challenges were the most commonly cited barrier to full implementation of FSGs.
