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

 

Tier(s) and Competency Domain(s):  Tier One – Community Dimensions of Practice Skills

 

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