Evaluating Outcomes of Food Service Guidelines · Evaluating Outcomes of Food Service Guidelines...
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Evaluating Outcomes of Food Service Guidelines
Christopher Long, PhDUniversity of Arkansas for Medical Sciences
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We seek to identify and understand health needs through research and programs and work to create an environment where every
person has access to their best health.
Community Health and Research
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• FSG Evaluation/Research Funders:• CDC, NIH, USDA
• Places:• Schools• ECEs• Food Banks & Food Pantries• Faith-based Organizations• Community Meal Programs (e.g., soup kitchens)• State Parks• Worksites/Vending
Food Service Guidelines
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FSG Outcomes We Track
Changes in Food Offered
Changes in Food Sold and Served
Changes in Food Eaten
FSGs
Changes in Health
Nutrition of Menus &
Ingredients
Nutrition of Foods
Purchased/ Selected
Nutrition of Food
Actually Eaten or
Diet Quality of Person
Risks or Disease or
Other Health Outcomes
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• Place: School district
• Guideline: Sodium content of entrées offered in school district should be ≤480 mg of sodium per entrée, based on USDA’s Smart Snacks in Schools.
• Indicator: Mean sodium content of entrées offered on the menu
• Finding:• Baseline: 673.9 mg per entrée offered (24.3% entrées
≤480 mg)• Year One Follow-up: 625.5 mg per entrée offered (32.8%
entrées ≤480 mg)
Changes in Food Offered
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• Other Example:• Vending audit nutrient analysis (state parks)• Menu nutrient analysis (community meals; state parks)• Shelf audit (food pantries)• Procurement records (food banks)
Changes in Food Offered
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• Place: School district
• Guideline: Comprehensive approach to reducing sodium in each meal component, based on USDA’s Smart Snacks in Schools
• Indicator: Sodium served per nutrient analysis of ten days of school lunch served across 30 schools
• Finding…
Changes in Food Purchased/Served
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Changes in Food Purchased/Served
• At baseline, in lunches at 30 schools over 10 days:• 1,793,499 mg of sodium served
• Equivalent to the weight of average male American Fuzzy Lop rabbit
• Highest sodium entrée served: 2336 mg• Highest sodium side dish served: 1127 mg
IMAGE: https://domesticanimalbreeds.com/american-fuzzy-lop-rabbit-everything-you-need-to-know/
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Changes in Food Purchased/Served
• At follow-up, in lunches at 30 schools over 10 days:• 1,500,759 mg of sodium served
• Reduced by• 1/6 of a American Fuzzy Lop rabbit• 123 mg per diner
• Highest sodium entrée served: 1634 mg• (decrease of 702 mg)
• Highest sodium side dish served: 964 mg• (decrease of 163 mg)
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• Other Examples:• Bag audits (food pantries)
Long CR, Rowland B, McElfish PA. Intervention to improve access to fresh fruits and vegetables among Arkansas food pantry clients. Preventing Chronic Disease. 2019: 16:180155. doi: 10.5888/pcd16.180155.
Long CR, Rowland B, Langston K, Faitak B, Sparks K, Rowe V, McElfish PA. Reducing the intake of sodium in community settings: evaluation of year one activities in the Sodium Reduction in Communities Program, Arkansas, 2016-2017. Preventing Chronic Disease. 2018 December; 15:180310. doi: 10.5888/pcd15.180310.
Changes in Food Purchased/Served
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• Place: Food pantries
• Guideline: Increase percentage of fresh fruits and vegetables and other Foods to Encourage distributed by food pantries in region
• Indicator: Food pantry clients’ self-reported fruit and vegetable consumption
• Finding:• Baseline: Consumed 1.7 servings fruits & vegetables per
client day per in past 30 days• Year One Follow-up: No change in consumption.
• Distribution of fresh fruits/vegetables increased by 10x!
Changes in Food Eaten
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• Other Examples:• Plate waste analysis (ECEs)• “VeggieMeter” measure of skin carotenoids (ECEs,
schools, food pantries)• 24-hour diet recalls (food pantries)• Willingness to try (ECEs)
Changes in Food Eaten
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• Place: Faith-based organization
• Guideline: At all church events, no sugar-sweetened beverages, limit fried foods, encourage fruits and vegetables, etc.
• Indicator: Church members’ BMI, HbA1c, blood pressure via health screenings
• Finding:• Year-over-year analysis pending
Changes in Health
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• Other Examples:• School district level BMI (schools)
Changes in Food Eaten
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Thank youChristopher Long, PhDSenior Director of Research and EvaluationUAMS Office of Community Health and [email protected]