Creating Vidant Health's Healthy Food Environment
dc.contributor.author | Gaskins, Scottie | |
dc.contributor.author | Kolasa, Kathryn M. | |
dc.contributor.author | Simmons, Rose Ann | |
dc.contributor.author | Njuguna, Njeri | |
dc.contributor.author | White, Andy | |
dc.date.accessioned | 2013-04-17T15:25:54Z | |
dc.date.available | 2013-04-17T15:25:54Z | |
dc.date.issued | 2013-04 | |
dc.description.abstract | 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 |
dc.identifier.citation | Topics in Clinical Nutrition; 28:2 p. 189-199 | en_US |
dc.identifier.doi | 10.1097/TIN.0b013e31828d7be5 | |
dc.identifier.uri | http://hdl.handle.net/10342/4152 | |
dc.language.iso | en_US | en_US |
dc.subject | Food | en_US |
dc.subject | Environments | en_US |
dc.subject | Policies | en_US |
dc.subject | Changes | en_US |
dc.subject | Healthy | en_US |
dc.subject | Eating | en_US |
dc.subject | Worksites | en_US |
dc.subject | Wellness | en_US |
dc.title | Creating Vidant Health's Healthy Food Environment | en_US |
dc.type | Article | |
ecu.journal.issue | 2 | |
ecu.journal.name | Topics in Clinical Nutrition | |
ecu.journal.pages | 189-199 | |
ecu.journal.volume | 28 |
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