Table 3.
Healthy Food Procurement Programs in Hospitals, Care Homes, Correctional Facilities, Government Institutions, and Miscellaneous Settings.
| Study and Year | Study Description | Intervention(s) | Post-intervention Outcome(s) and Notable Findings |
|---|---|---|---|
| L’Abbé et al. 2011 [26] | Comprehensive review on existing healthy food procurement policies and programs. | Details multiple programs and their interventions on healthy food procurement initiatives. | Numerous successful food procurement programs in Canada and Internationally are described to include criteria (such as sodium limits) for healthy foods and recommendations for a healthy food procurement framework in Canada. |
| CDC 2012 [27] | 28 correctional facilities across Indiana (USA). | Implemented new menu with 20% less sodium than the previous diet. | Successfully launched healthier food menu statewide. Menu also increased servings of fruit in place of baked desserts, averaging at least five servings of F&V per day. To help lower cholesterol, the menu also serves no fried foods and fewer high-fat menu items. |
| Geaney et al. 2011 [60] | Two public hospitals in Ireland and monitored food and nutrient intake monitored for participants aged 18–64 in their canteen. | One of the two hospitals implemented a catering initiative designed to provide nutritious foods while reducing sugar, fat, and salt intakes in their canteen. | Mean intakes of total sugars, total fat, saturated fat, and salt were significantly lower in the intervention hospital where 72% of respondents, compared with 42% in the control, complied with the recommended under-3 daily servings of food high in fat and sugar. In the intervention hospital, 43% of respondents exceeded the recommended salt intake of 4–6 g/day, compared with 57% in the control. |
| Johnson et al. 2004 [62] | 480 homebound, low-income seniors receiving Meals on Wheels over 4 months in Seattle, WA (USA) | Increased access to fresh F&V via home delivery. | Seniors receiving baskets consumed 1.04 more servings than those in the control group. The number of seniors consuming >five servings per day increased by 17% from baseline. |
| Vander Wekken & Naylor 2010 [63] | 48 local governments in British Columbia, Canada, including 12 First Nations addressed food environments in 142 community funded facilities. | Evaluated food and beverage framework in local recreational settings during 2008–2010. | The initiative was successful at facilitating changes in policy, practices, food provision, and patron awareness. Key factors for change and challenges to implementation were identified. |
| PSFPI 2009 [64] | Comprehensive initiative for food public institutions such as schools, hospitals, and prisons in the United Kingdom. | Developed and disseminated the PSFPI report to encourage consumption of locally grown foods and availability of healthy foods and build momentum for progress. | Awareness of the program increased by 24% in 2 years; 72% of local authorities and 69% of schools supported initiative; 54% of users find the guidelines very useful or extremely useful; constraints were identified. |
Notes: CDC: Centers for Disease Control and Prevention; USA: United States of America; F&V: fruit and vegetables; FSA: Food Standards Agency; PSFPI: Public Sector Food Procurement Initiative.