Evaluating Food Service Guideline Initiatives in Communities

Presenters:

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

  1. Identify the rationale for food service guidelines
  2. Describe key steps for evaluating chronic disease prevention programs related to food service guideline initiatives
  3. Identify existing resources for evaluating food service guideline initiatives in municipalities, community based organizations and worksites
  4. Describe two in-progress evaluations of food service guideline initiatives in New York State hospitals and senior meal sites

* 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. Amy Jesaitis, Environmental Approaches Coordinator, Bureau of Community Chronic Disease Prevention, New York State Department of Health

Presenter 2
14. Ann Lowenfels, Research Scientist, Bureau of Chronic Disease Evaluation and Research, New York State Department of Health

Presenter 3
15. Peyton J Harrison, Program Coordinator, Sodium Reduction in Communities Program, Albany County Department of Health

Presenter 4
16. Andrea Haradon, Coordinator, S2AY Rural Health Network & Steuben County Health Department

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.

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(Not eligible for continuing education credits)