402. Behavioral Design in all Socioecological Levels Optimizes Food Service Guidelines

Tuesday, October 29
8:00 AM – 9:30 AM
Location: 121-ABC
CE: 1.5
Level 2 – Intermediate
Activity Code: 149601

Daily, about one in three Americans may eat in an institutional food service setting, such as worksites, schools, hospitals, parks, prisons, or long-term care facilities. Food service guidelines (FSG) can help align dietary options with requirements. (For example, the 2016 Food Service Guidelines for Federal Facilities is designed to align offerings with the 2015-2020 Dietary Guidelines for Americans.) Over the last 20 years, many groups across government, nonprofit, and private sectors are using FSG. However, a challenge of using FSG is how behaviors can be incorporated at all levels of the Socioecological Model (SEM): individual, interpersonal, organizational, community, and public policy.This session will describe how behavioral design (BD), the science and practice of how the physical and informational environment influences decisions and actions, may be used to facilitate successful FSG operations when applied at all levels of the SEM.

Learning Objectives:

  • Define behavioral design and describe how it can facilitate the use of FSG when applied at each level of the socioecological model (SEM).
  • Describe the Navy Micromarket behavioral design case example, including working with building and food operations managers to rebuild, redesign, and restock via behavioral design to make healthy choice the easy choice.
  • Explain reasons to consider behavioral design in public health policy and describe case examples of policies and how specific behavioral design aspects were included or omitted.

Learning Need Codes:

  • 4030 Dietary guidelines, DRIs, Food Guide Pyramid, food labeling
  • 6010 Behavior change theories, techniques
  • 8050 Food distribution and service

Performance Indicator:

  • 13.1.7 Applies principles of food safety and sanitation in the design and purchase of equipment for production and service of food.
  • 13.2.1 Adheres to and communicates relevant regulations, dietary guidelines and organization policies in menu development and implementation.
  • 9.2.3 Applies educational theories and uses assessment results for planning process and development of materials and teaching aids.

    Moderator(s)

  • Joel Kimmons, PhD

    Senior Scientist

    Centers for Disease Control and Prevention

  • Speaker(s)

  • Karen Hawkins, MA, RDN

    Dietitian

    Military Community and Family Policy

  • Jennifer Wallinger, CDR, MSC, USN

    DIrector of Public Health

    Department of Defense, Naval Hospital Jacksonville

  • Katie Bishop Kendrick, MS, MPH

    Healthy Eating Strategic Policy Lead, Policy Analyst

    American Heart Association