Beyond Recruitment: Engaging Hospitals and other Venues in Food Standards

Presenters:

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

  1. list at least two strategies for engaging organizations in food standards work.
  2. discuss different food settings that could be covered by standards.
  3. describe at least one in-house resource that can be used to implement food standards.

* Fields marked with an asterisk are required

Participant Information

4. Are you Hispanic, Latino/a, or Spanish origin? * (One or more categories may be selected)
5. What is your race? * (One or more categories may be selected)

Program Evaluation

Using the rating scale, please rate the following.

Purpose/Goals

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

Presenters

Presenter 1
13. Stephanie Guttman MS, RD Nutrition Technical Advisor NYC Department of Health and Mental Hygiene

Presenter 2
14. Arielle Herman MS, RD, CDN Nutrition Technical Advisor NYC Department of Health and Mental Hygiene

Presenter 3
15. (Not applicable)

Presenter 4
16. (Not applicable)

Presenter 5
17. (Not applicable)

Conflict of Interest

Outcomes of Education

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

Comments

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

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

Submit Evaluation


(Not eligible for continuing education credits)