BACKGROUND: The Centers for Disease Control and Prevention support the adoption and implementation of food guidelines and nutrition standards with a variety of funding opportunities including Sodium Reduction in Communities Program (SRCP), State Public Health Actions (1305), and State and Local Public Health Actions (1422). These programs are implemented in multiple settings including worksites, hospitals, municipal buildings, senior meal centers, and community-based organizations. In New York State, evaluations were designed for each of these programs to answer questions of interest to local, state, and national partners. Results were used to advocate for change, inform program planning, and to document progress.
METHODS:
Logic models were developed to summarize program activities and outcomes. Individual sites were encouraged to adopt food service guidelines, change food service environments, improve nutrition practices, and increase access to healthy foods (including lower sodium options). Program goals were to decrease consumption of unhealthy foods and reduce the prevalence of obesity and hypertension. Data collection instruments were selected to answer key evaluation questions: Were sites recruited and engaged? Were food service guidelines adopted? Did the food service environment change? Did nutrition practices improve? Did sodium content decrease? What challenges were encountered? What resources were needed? Methods included gathering existing guidelines, conducting on-site observations, interviewing key informants, and conducting nutrient analyses.RESULTS: SRCP results indicate that food service guidelines were adopted, food service environments changed, sodium practices improved, and that sodium content decreased in both senior meal sites (menu cycle, 28%) and hospitals (targeted soups, 42%). Baseline results for 1305 and 1422 indicate that a majority of sites have places to purchase (65%) or prepare and store (93%) food. However, very few sites have policies that make healthier food choices affordable (8%) or available in cafeterias (7%) and vending machines (10%).
CONCLUSIONS: By starting with a logic model, developing focused evaluation questions, and selecting appropriate data collection procedures and instruments, it is possible to obtain and share useful information with key stakeholder groups.