Study identifies success, failure factors affecting healthy dining programs

Institutional support, customer blowback and availability of appropriate products are some of the key drivers.

Leadership support, a corporate commitment to healthy changes, collaborative vendor partnerships, open communications with vendors and foodservice workers, and the deployment of registered dietitians to provide education, coordinate activities and manage and monitor the implementation of guidelines were found to be significant factors affecting the success of healthy foodservice guidelines in hospital and worksite cafeterias, according to a study

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