ResourcesRelatedtoExecutiveOrder509
EO 509 – Healthy Eating and Nutrition Resources Online
WebsiteorTool / Source / Link / TargetAudience / InformationMassinMotion / MADepartmentof
PublicHealth / / Children
Adults / • Promotinghealthylifestyles acrosstheCommonwealth
MyPlate / UnitedStates
Departmentof
Agriculture(USDA) / / Children
Adults / • Explainsfoodgroupsusingthe
MyPlatemodel
•Guidanceonphysicalactivity, weightmanagement,and healthyeating
•SuperTrackertooltohelpplan, track,andanalyzeyour nutrition andphysicalactivity
•Specialresourcesavailablefor children
It’s About Eating
Right: Foodand
Nutrition Source / TheAcademyof NutritionandDietetics (AND) / / Adults / • AND,thenation’slargest organizationoffoodand nutritionprofessional,promotes optimalnutrition,healthand
well-being
• Avarietyof educational resourcesareavailablevia downloadfromtheweb
• Resourcesspecificallyfor childrenareavailableat
Executive Order 509 is part of theMass in Motionstatewideinitiative.Materials were developed by the Nutrition and Physical 1
Activity Obesity Initiative, Bureau of Community Heath Access and Promotion, MA Department of Public Health, May 2011
Executive Order 509 is part of theMass in Motionstatewideinitiative.Materials were developed by the Nutrition and Physical 2
Activity Obesity Initiative, Bureau of Community Heath Access and Promotion, MA Department of Public Health, May 2011
FindaNutritionProfessional / MassachusettsDietetic Association(MDA). Stateaffiliateofthe
Academyof Nutrition
andDietetics(AND) / g/content4087 / Children
Adults / • MDAhasalistofregistered dietitians(RD)whoare availableonafee-for-service basisforcounselingand speakingengagements
• MDAsiteislinkedtoAND’s websitetohelplocateanRDin yourarea
2010Dietary
Guidelinesfor
Americans / U.SDepartmentof
HealthandHuman
Services /
uidelines/ / Adults / • The2010DietaryGuidelinesfor Americansarethenationally recognizednutritionstandards providedby TheDepartment HealthandHumanServices,
theprinciplegovernment agencyprotectingthehealthof allAmericans
FoodandNutrition / USDA’sNational
AgriculturalLibrary /
_center=8&tax_level=1&t
ax_subject=2 / Adults / • Linkstogovernmentnutrition resources,includingthe NationalAgriculturalLibrary andUSDANutrientDatabase
FoodandNutrition
InformationCenter / USDA’sNational
AgriculturalLibrary /
al_display/index.php?info_center=4&tax_level=1 / Adults / • FNICprovideddatabaseof nutritionmaterialsforpeopleof allages
Nutritionand
HealthyEating / MayoClinic / / Adults / • Manyphysicians,scientistsand researcherssharingtheir expertisetohelpyoumanage yourhealth
• Informationaboutdietaryfats, fiber,andsodium,aswellas othergeneralnutrition information;topicsrangingfrom caffeinetoyerbamate
Executive Order 509 is part of theMass in Motionstatewideinitiative.Materials were developed by the Nutrition and Physical 3
Activity Obesity Initiative, Bureau of Community Heath Access and Promotion, MA Department of Public Health, May 2011
CalorieCounter / AmericanCancerSociety(ACS) /
counter-calculator / Adults / • AnAmericanCancerSociety providedcaloriecounterthat cangiveyouanideaofhow manycaloriesareneededto maintainorloseweight
Nutritionfor
Everyone / CentersforDisease
ControlandPrevention
(CDC) /
dex.html / Adults / • Apublichealthapproach addressingtheroleofnutrition andphysicalactivityin improvingthepublic’shealth andpreventingandcontrolling chronicdiseases
• Resourcesabouttopicsranging fromgeneralnutritiontofood safety
Nutrition-Related
Resources / ConnecticutState Departmentof Education /
CES.pdf / Youngchildren
Children
Olderadults / • Nutrition-relatedresources includingfoodsafety,general healthandnutrition,menusand recipes,nutritionlabels,
nutritionmythsandfaddiets, factsforselectpopulationsand specialdiets,andtraining materialsforfoodservicestaff
ModifiedMyPlate forOlderAdults / GeraldJ.andDorothy R.FriedmanSchoolof NutritionScienceand Policy,TuftsUniversity / / Olderadults / • MyPlateadaptedbythe FriedmanSchoolofNutrition ScienceandPolicy,strivingto fit theneedsofolderadults
Executive Order 509 is part of theMass in Motionstatewideinitiative.Materials were developed by the Nutrition and Physical 4
Activity Obesity Initiative, Bureau of Community Heath Access and Promotion, MA Department of Public Health, May 2011
Workingon Wellness: SupportingHealthierPeople,
Workplaces,and
Communities / MADepartmentof
PublicHealth /
wellness-toolkit.pdf / Adults / • TheNutritionPolicies, Programs,andResources section,beginningonpage125 ofthistoolkit,providesawealth ofinformationabout:
oEatinghealthfully
oPoliciesforbringing
healthiervendingmachine
fareintoyourworkplace
oSuggestedsubstitutionsfor commoncafeteriafoodsto makethemhealthier
oExamplesofinstitutions who’veimplementedpolicy regardinghealthiereatingin cafeteriasandrestaurants
oFactsheets
oSampleagendasforhealthy
eatingworkshops
Healthand Sustainability Guidelinesfor Federal
Concessionsand
Vending
Operations / DepartmentofHealth andHumanServices, CentersforDisease Controland
Prevention,US
GeneralServices
Administration /
_for_Federal_Concessions_and_Vending_Operat
ions.pdf / Adults / • Detailsguidelinesforfood availableforpurchasein federalbuildings
HealthyWorkplace
FoodInitiative / NYCDepartmentof HealthandMental Hygiene / / Adults / • Providesimplementation guidesforhealthyvendingand worksiteinitiatives
Executive Order 509 is part of theMass in Motionstatewideinitiative.Materials were developed by the Nutrition and Physical 5
Activity Obesity Initiative, Bureau of Community Heath Access and Promotion, MA Department of Public Health, May 2011
Sodiumin Food
Crediblewebsitesprovidinginformationaboutsources of sodium, ways to identify sodium in foods, tips to reduce sodium consumption,andresourcestouse.
WebsiteorTool / Source / Link / TargetAudience / InformationCDCSodium
Information / CentersforDisease
Control(CDC) / / Adults / • Exploresrelationshipofsodium withhighbloodpressure
• Identifiessodiuminfood
• LinkstoDASHeatingplan
• Makesrecommendationsto reducesodiuminthediet
• Providesresourcesfor consumers
SodiumTipSheet / MyPlate /
Sodium.pdf / Adults
Families / • Identifiestentipstoreduce sodiuminthediet
YourGuideto
LoweringYour BloodPressure withDASH / NationalInstitutesof
Health’sNational Heart,LungandBlood Institute /
health/public/heart/hbp/dash/new_dash.pdf / Adults
Families / • Introduceshighbloodpressure andDASHeatingplan
• OutlinesaweekwiththeDASH
eatingplan
• Providesrecipesandresources tolearnmore
CutDownonSalt andSodium / NationalHeart,Lung andBloodInstitute, Nutrition.gov / / Adults Children Families / • BilingualSpanishandEnglish handout
• Indentifiesimportanceofsalt reductionandtipsonhowto implementchanges
UnderPressure: Strategiesfor
SodiumReduction
inWorksites / NationalCenterfor
ChronicDisease PreventionandHealth Promotion /
Worksites.pdf / Adults / • Aworksitewellnessguideto promotesodiumreduction amongemployeesaswellas customers
FinancialImpactofHealthyFoods
Crediblewebsitesprovidinginformationabouthealthyeating,healthyfoodprocurement,andthe financial impact and benefits. Settingsrangefromschoolstoadultsathome. Foradditionalresourcesplease seetheDept.ofPreventionand Wellness.
WebsiteorTool / Source / Link / TargetAudience / InformationSchool/School
DistrictSuccess
Stories / CenterforSciencein thePublicInterest,
ActionforHealthyKids /
oods_without_losing_revenue2.pdf / Adults / • Successstoriesof schoolsthat haveimprovedschoolfoods andbeveragesandeither maintainedorimproved revenuestreams
DollarsandSense: TheFinancial ImpactofSelling HealthierSchool Foods / Universityof California, Berkeley /
_FINAL_3.07.pdf / Adults
Children / • Recognizescurrentschooland legislatureresponseto childhoodobesity
• Identifieschallengesand barriers toswitchingtohealthier options
• Summarizescurrentnutrition standards
• Evaluatespilotprogramsand identifiesrevenueincreases
• Identifiesbestpracticesfor financialsuccess
ArizonaHealthy
School
EnvironmentModel Policy Implementation
PilotStudy / ArizonaDepartmentof
Education / / Adults / • Studiesin8pilotschools showednonegativefinancial impactofhealthyfoods
• DetailsTeamNutritionGrant, schools(priorhealthefforts, financialreportspreandpost), datacollection,evaluation
• Assessesenrollmentand participation
• Providesdetailednutrition informationpreandpost
• Providessampledocumentsin appendices
TheCHIPSStudy
“Pricingand promotioneffects onlow-fatvending snackpurchases: TheCHIPSstudy” / AmericanJournalof
PublicHealth
2001;91:112-117 / PDFversionofjournal articleavailable
electronicallyattheDept. ofPreventionand Wellness
2.pdf / GeneralAudience / • Studyconductedinschoolsand worksites
• Analyzedpricingreductions andsawimprovedsalesoflow fatsnacks
• Analyzedpromotionalsignage andsawnoeffectonsalesof lowfatsnacks
• Averageprofitspermachine wasnotaffectedbythe intervention
Executive Order 509 is part of theMass in Motionstatewideinitiative.Materials were developed by the Nutrition and Physical 8
Activity Obesity Initiative, Bureau of Community Heath Access and Promotion, MA Department of Public Health, May 2011
VendorsProviding HealthierSnacks
Alwayscheckthenutritioninformationoftheproductsyou orderforcompliancewiththeStateAgencyFoodStandards.
VendingmachineandsnackcompaniesKashi / / 877-7GRAINS (747-2467) / • Acompanypassionateaboutmakinghealthy, all-natural,wholegrainfoods.
HealthyVending / / 310-845-7745 / • Acompanythatprovides100%healthyvending machines
GoodHealthFood
Inc / / 336-285-735 / • GoodHealthFood,Inc.offersnaturaland organichealthysnackslikepretzels,chipsand popcorn.
EatSmart / / • AdivisionofSynder’sofHanover,snacksfrom thiscompanyincludepotatochips,veggie crisps,andCheddAirs.
SensibleFoods / / 707-769-0170 / • Variousdriedfruit,vegetableandsoynutsnacks areavailablefromthiscompany.Eachfruit
snackequals½cupoffruit!
TheStalkerInstitutehasan“A-List”ofvendorswhosell“A-cceptable”snacks,basedonMAActionforHealthyKids standards. While directed towards schools, most of this listisapplicabletoallages,andfitstheMAStateAgencyFood Standards. A list of these vendors can be found at:
Alistofproductscanbefoundat:
NutritionRelatedMedicalConditions
Website orSource / Source / Link / Target
Audience / Information
MayoClinic / MayoClinic /
.com/ / Adults / •Lookupconditionsbydiseasestate,symptoms, testsandproceduresorsimplyfindinformation regardinghealthyliving
•Websitealsohasasectionforhealthyrecipes
Executive Order 509 is part of theMass in Motionstatewideinitiative.Materials were developed by the Nutrition and Physical 9
Activity Obesity Initiative, Bureau of Community Heath Access and Promotion, MA Department of Public Health, May 2011
WebMD / WebMD / / Adults / • Comprehensive,DoctorReviewed,websitefor commonmedicalconditions• IncludestabforEatingDietwhichshareshelpful tipsonportioncontrol,healthyrecipes
ClevelandClinic / Cleveland
Clinic /
nic.org/health/default.aspx / Adults / • SearchtheSiteforhealthinformationbytopicorby specialty
• Easilyunderstooddescriptionsforalltypesof medicalconditions,includingnutritionaltreatment guidelines
MedlinePlusby theNational
InstitutesofHealth / National
Institutesof
Health / / Adults / • Combinesinformationfrommanyreputable websitessuchasCDC,AmericanCancerSociety, andHarvardSchoolofPublicHealth
• Hasinformationrangingfrombasictoacademic journalarticles,aswellasfurthersources
Nutrition.gov / USDA /
health-issues / Adults / • Provideseasyaccesstoonlinegovernment informationonfoodandhumannutritionfor consumers
• Includesasectiononnutritionandhealthissues
TuftsMedical CenterTelevision Clips / Tufts Medical Center / / Adults / • Videodescriptionsofcommoncardiovascular conditions
• Alsocontainsvideosabouthowtoobtainaprimary carephysicianforfurthermedicalworkup
Executive Order 509 is part of theMass in Motionstatewideinitiative.Materials were developed by the Nutrition and Physical 10
Activity Obesity Initiative, Bureau of Community Heath Access and Promotion, MA Department of Public Health, May 2011
CulinaryTechniques
Cookingahealthynutritiousmealisanartandascience.The more practiced your cooking skills, the better the final productwillbe.HerearesomeInternetresourcesshowingculinarytechniquesthatcanhelpimprovetheskillsofyour foodservicestaffandhelpthemlearn how to cook healthier meals.
Source / Link / InformationMayoClinic / / • Videosofhealthy,basiccookingtechniquesto minimizethefatandcaloriesinrecipeswhile keepinginthenutrients
/ • Tentipsforcookingmeatthatcutdownonfat
CookingLight.com /
101/techniques/ / • TheonlineversionofCookingLightmagazine
• Videodemonstrationsofcookingtechniquesand therecipesusedtoshowthetechniquesoff
101/techniques/cooking-class-fundamental-techniquesi-ndex-main-00400000032930/ / • Morevideodemonstrations,showinglotsof fundamentalcookingtechniques
Epicurious.com / / • Evenmorevideodemonstrationsofcooking pointers
Universityof Nebraska
LincolnExtension / / • APowerPointgivingtipsforcookingwithherbs and spicestolowerthefat, salt,andsugarcontent offoods
Food BuyingTips
Remember,it’simportanttokeepinmind that not all of the foods discussed in thesebuyingguideswillfitintotheMA Food Standards. Be sure to check with the Standardsbeforepurchasingfoodforyourfacility.
Website orTool / Source / Link / Information“Howto
Buy” Guides / USDA’s
Agricultural Marketing Service(AMS) / / • AMSispartoftheMarketingandRegulatory Programs(MRP)missionarea,whoseagencies facilitatethemarketingofU.S.agriculturalproducts andensurethehealthandcareofanimalsand plants
• BrochuresbyAMSfeaturingtipsonwhattolookfor whenbuyingfood,andwhatthegradelabelsmean onfoods
MenuPlanningandRecipeMakeoverTips
WebsiteorTool / Source / Link / TargetAudience / Information/ • Adults
• Children / • Ingredientsubstitutionideasthatcan helpmakerecipeshealthier
diet/HI00046/?%20
2012 / • Adults / • Samplemenusfromadietthatfocuses onfruits,vegetables,low-fatdairy products,wholegrains,fish,poultry
andnuts
ChildAdultCare FoodProgram: MealPatterns / FoodandNutrition
Service(FNS)ofUSDA /
.gov/cnd/Care/ProgramBasics/Meals/Meal_Patterns.htm / • Infants
• Children
• Adults / • FNSadministersthenutrition assistanceprogramsoftheU.S. DepartmentofAgriculture
• Mealplanningguides
Click’NCook / GreaterBostonFood
Bank /
/modules/clickcook.php / • Adults / • Allowsusertoinputfoodsonhandand generatesalistofrecipeswiththose ingredients
HowtouseSpicesandHerbsin Cooking
HealthyRecipesforSmallerGroups
QuantityCooking
Tool / Source / Link / TargetAudience / InformationFoundHereRecipeFinder / USDA’sTeam
Nutrition /
s/recipefinder.php / • Children
• Adults / • TeamNutritionisanationwide integratedprogramdesignedto helpimplementtheSchoolMeals InitiativeforHealthyChildren
• Standardizedrecipes,quantity recipes,USDArecipes,recipes fromindustryandmore
FruitandVeggie Quantity Cookbook / NewHampshire ObesityPrevention Program / / • Adults
• Children / • Quantityreciperesourcethat providesnutrientanalysesand featureswholegrains,fruits, vegetables,andbeans
FoodSafety
fourUMassExtensionprogramsthat addresspublicconcernsofhighpriority fortheCommonwealth• Posters,pamphletsandtrainingguides withvaluablefoodsafetyinformation
• Offeredinseverallanguages
IndustryNews / NationalRegistryof FoodSafety Professionals / / • TheNationalRegistryofFoodSafety Professionalsdevelopsandmaintains certificationprogramsinthefood safetyprofession
• Linkstoarticlesaboutcurrentfood safetyissuesacrossthecountryto keepyouupdated
FightBAC! / PartnershipforFood
SafetyEducation / / • Research-based,actionableconsumer foodsafetyinitiativesthatreducefood borneillness
• Brochures,handouts,presentations, videos,andlessonplansonsafefood handling,foodborneillness,andkids andfoodsafetyareavailable
FoodSafetyEducation / USDA’sFoodSafety andInspection Service(FSIS) / / • FSISisthepublichealthagencyin USDAresponsibleforensuringthatthe nation'scommercialsupplyofmeat, poultry,andeggproductsissafe, wholesome,andcorrectlylabeledand packaged
• TheFoodSafetyEducationsection linkstoprograms,factsheets,and morefoodsafetyinformation
FoodSafety.govwebsite / Foodsafety.gov / / • AnaffiliateofUSA.gov,foodsafety.gov providesawealthoffoodsafety information
• Providesinformationonrecallsand givesvisitorsanoptiontosubscribefor automaticalerts
Executive Order 509 is part of theMass in Motionstatewideinitiative.Materials were developed by the Nutrition and Physical 16
Activity Obesity Initiative, Bureau of Community Heath Access and Promotion, MA Department of Public Health, May 2011
PowerPoint:FoodSafetyMyths / Universityof NebraskaLincoln Extension / / • TheNutritionEducationProgramat UNLExtensionteachesnutrition,food safetyandfoodresourcemanagement tolimited-resourcefamilies
• APowerPointpresentationabout10 commonfoodsafetymyths
MAPartnershipforFood
SafetyEducation / UMASSExtension andMADepartment ofSecondaryand
Elementary
Education / / • ThePartnershipprovideseasyaccess toinformation,educationandtraining resourcesforthefollowingfoodsafety principlesandtopicsinmultiple languages
• Informationaboutkeepingfoodsafeto serve,bothathomeandinthe workplace
Non-EnglishLanguageMaterials:
FromSchooltoEveryone:ResourcesDevelopedfortheNationalSchoolLunchProgram
A lot of work has been done to get healthy meals into schools nationwide.WhilemostagenciesaffectedbyExecutive
Order 509 might not serve children regularly, USDA Child NutritionProgramsregulations are also based on the 2010
Dietary Guidelines for Americans, and have many of the same standards as the MA State Agency Food Standards in terms of quality of food and purchase and use of fruits, vegetables,whole grains, andlow-fatdairyproducts.So,while resourcesbelow pertaintoschools,alotofthe information will apply to your facility,too.Keepinmindthatsomechanges mayneedtobemadetorecipestotailorthemforadults.Information about nutrition standards for adults can be found at to the MA State Agency Food Standardstoensurecompliance.
EducationalMaterials
FoodPurchasingTips
Tool / Source / Link / InformationFoundHereResourceLibrary: FoodBuyingGuide
forChildNutrition
Programs / USDA’sFoodand
NutritionService / / • Foodbuyingguidegivingtipson purchasingqualityhealthyfood
A-List / StalkerInstitute /
/ / • “A-cceptable”productsthatareinline withActionforHealthyKidsnutrition standards
SchoolFoodand
Beverages / ConnecticutState Departmentof Education / / • Alistofhealthierfoodandbeverages basedonConnecticut’snutrition standards
NationalAlliancefor
NutritionandActivity / CenterforSciencein thePublicInterest / / • Providesinformationandguidelinesfor strengtheningschoolmeals
MealPlanning Tips
RecipesandCulinaryTechniques
ProfessionalDevelopment
Optionsforprofessionaldevelopmentin-housetrainingofstaff.
Institution / Link / What’sofferedTheCulinaryInstituteof
America / / • TheCulinaryInstituteofAmerica’sgoalistohelp foodserviceprofessionalsbethebesttheycanbe
• InstructionalDVDsteachingculinaryartsandbakingand pastrytechniquesarefoundatthiswebsite
UMASSExtension / / • Providesposters,pamphletsandtrainingguideswith valuablefoodsafetyinformation
• Materialsareofferedinseverallanguages
USDA’sFoodSafety
InformationCenter /
fseddbsearch.php / • ThisEducationandTrainingMaterialsDatabasehas presentations,texts,handouts,andmoretohelpyoutrain yourstaffinproperfoodsafetytechniques
NationalFoodService
ManagementInstitute / • This60-minutevideo,BuildingQualityMeals: StandardizedRecipesandPortionControleducates viewersaboutstandardizedrecipes,culinaryterms, weighingandmeasuring,portioncontroltechniques,and recipemodificationtopreparequality,nutritiousmealsfor customers
• WhiledevelopedformembersoftheChildNutrition
Program,thegeneralprinciplesapplytoallfoodservice
NutritionforOlder Adults’Health, Universityof Georgia / / • TheprimarypurposeofNOAHnetistoprovidehealth educatorswitheasilyaccessiblenutritioneducation
lessonplanstargetedtowardolderadultswithlowliteracy skills
• These15-20minutelessonplanswouldbeusefulfor educatingyourstaffaboutthenutritionalneedsofolder adults
Allacrossthestateareinstitutionsthatoffer foodservice and culinaryartstrainingatdifferent levels,fromprofessional
classes to certificate programs to Bachelor’sdegrees.Belowaresome of them. For more information about professional andcareerresourcesaroundthecountry, visit the USDA’s website at:
Institution / Link / What’sofferedStalkerInstitute / / • WhiletheStalkerInstitutefocusesoneducating professionalsworkinginschools,thebasicculinary andnutritionalskillstaughtapplytofoodservicefor peopleofallages.
AmericanCulinary Federation(ACF), MassachusettsChapter /
1 / • Aprofessionalorganizationforchefsandcooks,the
ACFpromotestheircontinuingeducation.
ServSafe / / • Providesvariousfoodsafetycertificationswhichare nationallyrecognizedandaccredited.
BerkshireCommunity
College / / • CulinaryArtsCertificate
BlueHillsRegional
TechnicalSchool / / • CulinaryArtsTechnicalProgram
BostonUniversity / / • CulinaryArtsCertificate
BunkerHillCommunity
College /
89&programID=30&year=2008 / • AssociateinScience:CulinaryArts
CambridgeSchoolof
CulinaryArts / / • ProfessionalChef’sProgram
• CulinaryCertificateProgram
• ProfessionalPastryProgram
• CertificatePastryProgram
CapeCodCommunity
College / / • CulinaryArtsCertificate
HolyokeCommunity
College /
study/culinary-arts-certificate / • CulinaryArtsCertificate
JohnsonandWales, CollegeofCulinaryArts / / • BachelorofScience:
oBakingPastryArts
oBakingPastryArtsFoodService
Management
oCulinaryArtsFoodServiceManagement, CulinaryNutrition
oFoodMarketing
oFoodServiceEntrepreneurship
Executive Order 509 is part of theMass in Motionstatewideinitiative.Materials were developed by the Nutrition and Physical 22
Activity Obesity Initiative, Bureau of Community Heath Access and Promotion, MA Department of Public Health, May 2011
Institution / Link / What’soffered• AssociateinScience:
oBakingPastryArts
oCulinaryArts
• CulinaryArtsDiplomaProgram
LeCordonBleuCollegeof
CulinaryArts–Boston /
656841 / • Associatedegree
MassoitCommunity
College / / • AssociateinAppliedScience:CulinaryArts
MiddlesexCommunity
College: / / • AssociateinScienceinBusinessAdministration: CulinaryArts–HospitalityManagement
• CulinaryArts–HospitalityManagementCertificate
NewburyCollege / / • BachelorofScience:Hotel,RestaurantandService
Management–CulinaryManagement
Concentration
• AssociateinAppliedScience:
oCulinaryArts
oFoodServiceandRestaurantManagement
• Certificateprograms:
oFoodServiceandRestaurantManagement
oPastryArts
oProfessionalCooking
NorthShoreCommunity
College /
searchforculinaryArtsunderAcademics / • AssociateinAppliedScience:CulinaryArtsand
FoodService
• CulinaryArtsandFoodServiceCertificate
searchnon-creditprogramsofstudy / • Non-creditcoursestoenhanceculinaryknowledge orprovidesomebasicculinarytraining.
/ • BasicCulinaryArtsnon-creditcertificateprogram.
Quinsigamond
CommunityCollege / / • Associate:HotelandRestaurantManagement– FoodserviceManagementOption
Executive Order 509 is part of theMass in Motionstatewideinitiative.Materials were developed by the Nutrition and Physical 23
Activity Obesity Initiative, Bureau of Community Heath Access and Promotion, MA Department of Public Health, May 2011
Institution / Link / What’soffered• HotelandRestaurantManagement–Foodservice
ManagementOptionCertificate
SalterCollege / / • CulinaryArtsCertificate
MiddlesexCommunity
College: / / • AssociateinScienceinBusinessAdministration: CulinaryArts–HospitalityManagement
• CulinaryArts–HospitalityManagementCertificate
Executive Order 509 is part of theMass in Motionstatewideinitiative.Materials were developed by the Nutrition and Physical 24
Activity Obesity Initiative, Bureau of Community Heath Access and Promotion, MA Department of Public Health, May 2011