Evaluating Food Service Guideline Initiatives in Communities

Presenters:

Amy Jesaitis, Environmental Approaches Coordinator, Bureau of Community Chronic Disease Prevention, New York State Department of Health
Ann Lowenfels, Research Scientist, Bureau of Chronic Disease Evaluation and Research, New York State Department of Health
Peyton J Harrison, Program Coordinator, Sodium Reduction in Communities Program, Albany County Department of Health
Andrea Haradon, Coordinator, S2AY Rural Health Network & Steuben County Health Department

At the conclusion of the presentation, the participants will be able to:

Identify the rationale for food service guidelines
Describe key steps for evaluating chronic disease prevention programs related to food service guideline initiatives
Identify existing resources for evaluating food service guideline initiatives in municipalities, community based organizations and worksites
Describe two in-progress evaluations of food service guideline initiatives in New York State hospitals and senior meal sites

* Fields marked with an asterisk are required

Participant Information

Work location: *

Job position / Role: *

Type of organization / Work setting: *

Are you Hispanic, Latino/a, or Spanish origin? * (One or more categories may be selected)

Mexican, Mexican American, Chicano/a Puerto Rican Cuban Another Hispanic, Latino/a, or Spanish Origin Not of Hispanic, Latino/a, or Spanish Origin Unknown

What is your race? * (One or more categories may be selected)

American Indian or Alaska Native Nation or Tribal Affiliation:
Asian Indian Chinese Filipino Japanese Korean Vietnamese Other Asian Black or African American Native Hawaiian Guamanian or Chamorro Samoan Other Pacific Islander White Other Please specify:

Gender: *

Other gender (required if "Other" was chosen above)

Age: *

How many years have you worked in your field? *

Do you work with medically underserved communities and/or special populations? *
Note: Medically Underserved Populations may include groups of persons who face economic, cultural or linguistic barriers to health care.

Motivation to Participate

How did you first find out about this activity? *

If you answered "Other" above, please specify:
(required if "Other" was chosen above)

What was your primary motivation to participate in this activity? *

If requested above, please provide more specific information:
(required based on your answer above)

Program Evaluation

Using the rating scale, please rate the following.

Overall, the course was high quality. *

Learning Outcome
As a result of this educational activity, I have increased and enhanced my knowledge and competence on: *
“Changing the nutrition environment by increasing the availability of healthier food and beverage options is an important strategy within the ‘Prevent Chronic Diseases’ focus area of the New York State Prevention Agenda. The consumption of more calories, salt, fat and sugar by Americans is significantly higher than 30-years ago, while rates of diet-related chronic diseases have increased and diet-related chronic diseases are responsible for $7.6 billion health care costs in NYS each year. Food Service Guidelines can contribute to changes in the nutrition environment in municipalities, community-based organizations, and worksites, possibly impacting over 1 million employees at these locations. However, to justify the effectiveness of these programming and resources, well-designed evaluation projects are needed to measure these environmental changes and their impact. Providers need to know how to apply evaluation methods specifically for food service guideline initiatives. In order to design evaluation that is targeted to food service guideline initiatives, participants need to understand the evidence-base for the programming as a foundation. Participants must also know what the basic key steps of evaluation of these programs are and resources available to implement these evaluations. Examples of evaluations already underway will help participants understand how they might move forward with this evaluation.”

Objectives/Learner's achievement of each objective
As a result of this educational activity, I am able to:

Identify the rationale for food service guidelines *

Describe key steps for evaluating chronic disease prevention programs related to food service guideline initiatives *

Identify existing resources for evaluating food service guideline initiatives in municipalities, community based organizations and worksites *

Describe two in-progress evaluations of food service guideline initiatives in New York State hospitals and senior meal sites *

Presenters

Presenter 1
Amy Jesaitis, Environmental Approaches Coordinator, Bureau of Community Chronic Disease Prevention, New York State Department of Health

Is knowledgeable in content area *

Content is consistent with objectives *

Teaching strategies were appropriate for topic *

Teaching by this presenter was effective *

Presenter 2
Ann Lowenfels, Research Scientist, Bureau of Chronic Disease Evaluation and Research, New York State Department of Health

Is knowledgeable in content area *

Content is consistent with objectives *

Teaching strategies were appropriate for topic *

Teaching by this presenter was effective *

Presenter 3
Peyton J Harrison, Program Coordinator, Sodium Reduction in Communities Program, Albany County Department of Health

Is knowledgeable in content area *

Content is consistent with objectives *

Teaching strategies were appropriate for topic *

Teaching by this presenter was effective *

Presenter 4
Andrea Haradon, Coordinator, S2AY Rural Health Network & Steuben County Health Department

Is knowledgeable in content area *

Content is consistent with objectives *

Teaching strategies were appropriate for topic *

Teaching by this presenter was effective *

Conflict of Interest

Was information related to presenter conflict of interest and/or commercial bias shared with you before or during the activity? *

Was this activity free of commercial bias or conflict? *

If not, why?

Outcomes of Education

Please rate your intention to change your practice as a result of this educational activity. *

If you will use this information in your practice, what do you anticipate doing differently?

How confident are you in your ability to use what you learned to make a change or enhance your practice? *

How committed are you in your ability to use what you learned to make a change or enhance your practice? *

Please list up to three specific barriers you have identified that will prevent you from incorporating what you have learned into practice.

Comments

Please list up to three specific strengths of this learning activity/offering.

Please list up to three specific areas to improve this learning activity/offering.

Do you have additional training needs you would like to see offered?

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(Not eligible for continuing education credits)