Healthy Food Environment Action Plan How the Action Plan is Developed and Implemented: 1. Your hospital take takes the Healthy Food Environment 2008 Survey. 2. NCPP reviews your survey and fills in your appropriate information in What You are Currently Doing column. 3. NCPP makes recommendations for short term action steps and long term improvement goals. 4. Your committee evaluates recommendations and makes adjustments according to committee goals and target outcomes. 5. Committee assigns a timeline of completion for each short term action step and person(s) responsible for completion of each one (last page). 6. Contact NCPP after each goal is accomplished. Once all short term action steps are completed, your hospital will earn red apple status. The Healthy Food Environment Team at North Carolina Prevention Partners wants to help your facility to earn a red apple! Please contact Anne Butzen or Nicholas Sullivan at the information below for assistance implementing the Healthy Food Environment Action Plan. Anne Thornhill Nicholas Sullivan Senior Health Promotion Manager Program Assistant 1 919 969 7022 ext. 218 1 919 969 7022 ext. 221 anne@ncpreventionpartners.org nicholas@ncpreventionpartners.org
Operation and Implementation Guidelines What you are Currently Doing Short term Action Steps Anticipated Endorse Healthy Food Environment Standards. Long term Improvement Goals Anticipated Work through inter departmental multidisciplinary hospital wellness committee. Develop Action Plan for implementation, sustainability and compliance. Monitor data to analyze and evaluate impact.
Access Guidelines What you are Currently Doing Short term Action Steps Anticipated Long term Improvement Goals Anticipated Adopt and implement Healthy Food Criteria Adjust procurement specifications with all outside food vendors to offer healthy options and make nutrition information available to all customers at all times, using standards that meet FDA definitions. Train Food Services staff on preparation and portion control. Offer and promote healthy foods and beverages at all times. Pricing Use Pricing Structure to Incentivize Customers to Purchase Healthy Items.
Marketing Guidelines What you are Currently Doing Short term Action Steps Anticipated Label food with consistent icon to identify foods that meet the Healthy Food Guidelines. Long term Improvement Goals Anticipated Make available and clearly label food with nutrition information at the pointof selection, when at all possible. Position healthy options to be more prominent and accessible. Benefit Design and Incentives Use Benefit Design and/or Wellness Incentives to Encourage Behavior Change. Education Implement Education Campaign to Promote the Healthy Food Environment with Staff and Visitors.
Progress Tracking Sheet: Use this chart to track your committee s progress toward a red apple status. Contact NCPP when each goal is accomplished. Short term Action Steps Team Member(s) Responsible Related Details, Upcoming Events, Policy Changes, Action Steps, etc. Actual of Ex. Work with executive leadership to streamline the initiative in the hospital s vision, goals and identity John Smith, Susan Jones Committee will sponsor a Wellness is the Way hospital wide campaign to educate employees and visitors of new healthy food initiative and other wellness related hospital policy changes. Will use lunch n learns, newsletters, giveaways, and national nutrition month to communicate the message. Will fully implement food environment changes on March 10. January 10 March 10, 2009