Healthy Foodservice Benchmarking and Leading Practices

摘要: Abstract : In this report, we provide to the Department of Defense a plan for improving food environment Service Members, Military families, civilian employees, and retirees. We identify strategies practices currently used by foodservice industry improve patron nutrition eating behaviors. Next, research present evidence base those practices, then outline steps DoD can use implement these evidence-informed in setting. Some identified are venues (i.e., quick-service casual-dining restaurants, clubs, cafeterias, snack bars, catering vending machines); some public private sector organizations locations where serving is not primary function) including schools child-care facilities; both organizations.