Author | Gaskins, Scottie | |
Author | Kolasa, Kathryn M. | |
Author | Simmons, Rose Ann | |
Author | Njuguna, Njeri | |
Author | White, Andy | |
Date Accessioned | 2013-04-17T15:25:54Z | |
Date Available | 2013-04-17T15:25:54Z | |
Date of Issue | 2013-04 | |
Identifier (Citation) | Topics in Clinical Nutrition; 28:2 p. 189-199 | en_US |
Identifier (URI) | http://hdl.handle.net/10342/4152 | |
Description | The paper describes the journey taken by Vidant Health (formerly University Health Systems of Eastern Carolina) to create a healthy eating environmnet on its entire campus. Vidant Health was among the first hospitals in the country to have a policy that defines percentages of foods that need to meet a healthy criteria. They also employed price leveraging to increase the purchase of healthy options. | en_US |
Language | en_US | en_US |
Subject | Food | en_US |
Subject | Environments | en_US |
Subject | Policies | en_US |
Subject | Changes | en_US |
Subject | Healthy | en_US |
Subject | Eating | en_US |
Subject | Worksites | en_US |
Subject | Wellness | en_US |
Title | Creating Vidant Health's Healthy Food Environment | en_US |
Type | Article | |
Identifier (DOI) | 10.1097/TIN.0b013e31828d7be5 | |
Journal Name | Topics in Clinical Nutrition | |
Journal Volume | 28 | |
Journal Issue | 2 | |
Article Pages | 189-199 | |