Choose Data According to Setting

Monitoring and Evaluating Food Service Guidelines

At a glance

Data that can be used for evaluation will vary by type of setting. See how to use different types of data for places where foods are sold, served, or given away.

An institution serving the same meal to it residents.

Introduction

The data you use to evaluate implementation of food service guidelines will depend on settings and venues. Choosing the data depends on whether t­­he food is sold, served, or given away.

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Figure showing the types of data appropriate for which types of setting
Figure showing the types of data appropriate for which types of setting

Where foods are sold

These settings include worksites, health care facilities, parks, and recreation facilities where foods and beverages are sold. The setting can also include venues such as cafeterias, snack bars, and vending machines. Data sources for these settings include point-of-sale, procurement, production, and menu data.

Step-by-step data guidance‎

See Places Where Foods Are Served: Steps to Conducting Your Long-Term Outcome Evaluation for step-by-step guidance on using these data.

Where foods are served

These settings provide meals and snacks that meet all or part of individuals' daily or weekly nutrition needs. These places include settings such as:

  • Correctional institutions.
  • Eldercare facilities.
  • Military dining halls.
  • Places used for afterschool or recreation programs.

Data sources for these settings include:

Where foods are given away

Food service guidelines can also be implemented in places where foods are distributed without cost to those receiving the foods. These places include faith-based organizations where communal meals or snacks are shared and food pantries where foods are given to clients. The types of evaluation data available for such settings may differ from that available where foods are sold or served.

A congregation eating at table at a church potluck.
Meals at faith-based functions are often potlucks.

Faith-based settings

Many faith-based organizations, particularly those with large memberships, have vending machines throughout their facilities and concessions for their events and gatherings. Many of these organizations have onsite kitchens to prepare meals.

In these situations, food service guidelines can be implemented, and point-of-sale, procurement, and production data can be used in evaluation. For example, point-of sale or procurement data can be used to evaluate foods and beverages in vending machines. Menu, procurement, or production data can be used to evaluate foods served in children’s programs.

Evaluation methods may rely on food and beverages that can be identified without inquiring about recipes from food preparers. For example, you may assess the availability of fruits, vegetables, and healthy beverages. Likewise, you may assess the absence of unhealthy beverages, fried foods, pastries, and desserts. These are examples of feasible ways to evaluate without overly burdening event participants. Assessments can be completed at several points in time before and after food service guidelines implementation.

Volunteers unloading donations at food pantry.
Food items can be purchased or donated to food pantries.

Food pantries

Pantries acquire foods from many sources including regional food banks, donations, and purchases from distributors. Pantries may have varying levels of control over the types of foods—and corresponding nutritional quality—that they acquire from these different sources.

To evaluate food service guidelines in food pantries you can use a food ranking system. This system classifies the healthfulness of foods acquired and distributed.

Guidelines for food pantries‎

The Healthy Eating Research Nutrition Guidelines for the Charitable Food System provides evidence-based guidelines for food banks and food pantries.

Next steps

Healthcare worker getting a meal from a cafeteria.
Measure Reach and Impact
See definitions and examples and a formula for calculating reach for evaluations.
Farmer with box of fresh produce.
Track Co-Benefits of Food Service Guidelines
Other benefits may include support of locally sourced foods and environmentally friendly practices.

Return to "Building Blocks"

Use the "Building Blocks of Food Service Guidelines" to navigate to other parts of the Food Service Guidelines Implementation Toolkit.

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Content Source:
National Center for Chronic Disease Prevention and Health Promotion (NCCDPHP)