title: Missed opportunities for improving nutrition through institutional food: the case for food worker training.
abstract: The institutional food sector-including food served in schools, child care settings, hospitals, and senior centers-is a largely untapped resource for public health that may help to arrest increasing rates of obesity and diet-related health problems. To make this case, we estimated the reach of a diverse institutional food sector in 1 large municipality, New York City, in 2012, and explored the potential for improving institutional food by building the skills and nutritional knowledge of foodservice workers through training. Drawing on the research literature and preliminary data collected in New York City, we discuss the dynamics of nutritional decision-making in these settings. Finally, we identify opportunities and challenges associated with training the institutional food workforce to enhance nutrition and health.
authors.affiliation: Department of Health Sciences, Lehman College, Gillet Hall 431, 250 Bedford Park Boulevard West, Bronx, NY 10468, USA. emma.tsui@lehman.cuny.edu
authors.forename: Emma K
authors.initials: EK
authors.lastname: Tsui
authors.forename: Jonathan
authors.initials: J
authors.lastname: Deutsch
authors.forename: Stefania
authors.initials: S
authors.lastname: Patinella
authors.forename: Nicholas
authors.initials: N
authors.lastname: Freudenberg
mesh_terms: D003657:Decision Making; D004032:Diet / Q000379:methods; D005522:Food Services / Q000458:organization & administration; D006077:Government Agencies; D006293:Health Promotion / Q000379:methods; D006801:Humans; D009519:New York City; D052756:Nutritional Sciences / Q000193:education*; D000078329:Workforce