{{ (moduleVm.actions && moduleVm.changeStatus) ? moduleVm.status : '' }} Creating and Sustaining a Healthy Food Environment in Hospitals Contracting with a Food Service Management Company

Activity Steps

1 Activity
2 Take Test 3Certificate

Purpose of Activity

To provide information about how to initiate and/or maintain a healthy food environment in hospital contracting with food management service (FSM) companies.

Learning Objectives

After completing this continuing education activity you will be able to:

  1. Outline concerns about the sustainability of healthy food environments in hospitals.
  2. Identify the need to understand the relationship between FSMs and the hospital.
  3. List specific strategies for implementing healthier food choices.

Disclosures

The author served as a paid nutrition consultant to Vidant Health,Greenville, North Carolina. The planners have disclosed no potential conflicts of interest, financial or otherwise.

Price: $12.95

Credits:

  • ANCC 1.0 CH
  • DC - BON 1.0 CH
  • KY-BON 1.0 CH
  • GA - BON 1.0 CH

Lippincott Professional Development is accredited as a provider of continuing nursing education by the American Nurses Credentialing Center's Commission on Accreditation. This activity is also provider approved by the California Board of Registered Nursing, Provider Number CEP 11749. Lippincott Professional Development is also an approved provider of continuing nursing education by the District of Columbia Board of Nursing, Florida Board of Nursing, and Georgia Board of Nursing, #50-1223.







Planner
Test Code: NT0118
Published: Jan/Feb 2018
Expires: 12/31/2026
Sources: Nutrition Today
Required Passing Score: 13/18 (72%)
Authors: Kathryn M. Kolasa, PhD, RDN, LDN
Categories: Nutrition
Topics: Dietary Guidelines , Hospital Food Service