Creating Vidant Health's Healthy Food Environment
Author
Gaskins, Scottie; Simmons, Rose Ann; Kolasa, Kathryn M.; Njuguna, Njeri; White, Andy
Abstract
This paper documents the steps Vidant Health took from 2003 to 2012 in creating a healthy food environment. It describes criteria for foods to be sold/provided to employees and visitors. It provides a rationale for selecting calories as the primary criteria in defining a healthy food as well as price leveraging. It describes the corporate policy that was created to support this environmental change
Date
2012-10
Citation:
APA:
Gaskins, Scottie, & Simmons, Rose Ann, & Kolasa, Kathryn M., & Njuguna, Njeri, & White, Andy. (October 2012).
Creating Vidant Health's Healthy Food Environment.
Evolving Perspectives Patient Care Journal,
(25),
53-
65. Retrieved from
http://hdl.handle.net/10342/4040
MLA:
Gaskins, Scottie, and Simmons, Rose Ann, and Kolasa, Kathryn M., and Njuguna, Njeri, and White, Andy.
"Creating Vidant Health's Healthy Food Environment". Evolving Perspectives Patient Care Journal.
:25. (53-65),
October 2012.
June 29, 2024.
http://hdl.handle.net/10342/4040.
Chicago:
Gaskins, Scottie and Simmons, Rose Ann and Kolasa, Kathryn M. and Njuguna, Njeri and White, Andy,
"Creating Vidant Health's Healthy Food Environment," Evolving Perspectives Patient Care Journal , no.
25 (October 2012),
http://hdl.handle.net/10342/4040 (accessed
June 29, 2024).
AMA:
Gaskins, Scottie, Simmons, Rose Ann, Kolasa, Kathryn M., Njuguna, Njeri, White, Andy.
Creating Vidant Health's Healthy Food Environment. Evolving Perspectives Patient Care Journal.
October 2012;
(25):
53-65.
http://hdl.handle.net/10342/4040. Accessed
June 29, 2024.
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