Anita Singh, MPH Student Walden University PUBH 6165-5, Environmental Health Instructor: Dr. Rebecca Heick Summer, 2009. Promoting Restaurant involvement in Healthy Eating. Presentation Objectives. Current national and local obesity statistics Current trends in family dining
PUBH 6165-5, Environmental Health
Instructor: Dr. Rebecca Heick
Centers for Disease Control and Prevention (CDC). (2009a). Obesity and overweight: Introduction. Retrieved July 18, 2009 from http://www.cdc.gov
CIA. (2009). The World Factbook. Retrieved April 22, 2009 from https://www.cia.gov/library/publications/the-world-factbook/print/us.html
Food and Drug Administration (FDA). (2005). Guide to nutrition labeling and education act requirements. Retrieved April 6, 2009, from http://www.fda.gov
Huse, D.M. (2007, April). Obesity in the workforce: Health effects and healthcare costs. Retrieved on July 17, 2009, from: http://home.thomsonhealthcare.com/uploadedFiles/Cost_of_Obesity_in_the%20Workplace.pdf
Jackson County, IL: Health Data Profile. (2004). Retrieved on July 16, 2009 from jchdonline.org
Ludwig, D.S. & Pollack, H.A. (2009, February 4). Obesity & the economy: From crisis to Opportunity. Journal of the American Medical Association. 301(5):533-535.
Savage, L.C., Johnson, R.K., (2006). Labeling in restaurants: will it make a difference? Nutrition Bulletin, 31(4): 332-338.
Thomas L. & Mills, J.E., (2006). Consumer knowledge and expectations of restaurant menus and their governing legislation: a qualitative assessment. Journal of Foodservice. 17(1): 6-22.