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:

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

Continuing Education Information:  1.0 CPEU (9/13/2019); 1.0 CECH (9/13/2019); 1.0 CNE (3/5/2021)

This educational activity is jointly provided by the Western Region Public Health Training Center and the University of Arizona Continuing Nursing Education.

University of Arizona Continuing Professional Education is an approved provider of continuing nursing education by the Continuing Nursing Education Group, an accredited approver by the American Nurses Credentialing Center’s Commission on Accreditation.

Un

CPEU Accredited Provider number: 21216

CHES Provider number:  99036

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

Register for this course HERE