Increasing Local Food in Hospitals and Clinics for Health and Nutrition

Health care institutions have the potential to play an influential role
in creating a healthier food system. Hospitals have large food service budgets,
reach a large population, and are trusted authorities on health issues, created
for the purpose of preserving wellness. This course is designed to provide
knowledge and tools needed to increase the use of healthy, local food in
healthcare facilities.

 

Learning Objectives:

• To understand the policies that direct health care
  facilities’ involvement in community health initiatives and local food systems.
• To identify positive food safety practices for produce farms
  that are potential suppliers for farm-to-institution initiatives.
• To identify strategies for local food procurement for
  farm-to-hospital initiatives.
• To identify strategies maximizing the access of low-income
  community members to local produce sold in farmers’ markets on hospital
  campuses.

 

Target Audience:  Dietitians, Physicians
and Other Clinicians, Policy/ Planner, General Public Health Staff, Public
Health, Healthcare

 

Duration:  ~ 50 minutes

 

Continuing Education Information:  1.0 CECH for CHES

CHES Provider number: 99036

Disclosures:  The planners, reviewers, and authors have no declared conflicts of interest

Format: Web-based Training, Self-Study

 

Created/Updated:  9/13/2016

 

Author(s):  Abigail Stoica, MPH