Articles
INCLUSION OF FOOD SERVICES IN WHO GLOBAL STRATEGY: AN APPROACH FOR COST-EFFECTIVENESS APPLICATION
Article number
841_19
Pages
173 – 178
Language
English
Abstract
Diet is the key factor to health promotion and maintenance.
The World Health Organization proposition’s on Global Strategy to prevent chronic diseases through healthy lifestyles includes a set of recommendations to promote healthy diets, and represents a valuable opportunity for innovative propositions on diet quality assessment, inferring potential long term health effects.
Cost-effectiveness analysis is an important instrument to guide strategic choices in planning, implementing and evaluating private decisions and public policies.
The papers objective is to accomplish a cost-effectiveness analysis on five breakfast menu options proposed for a public university foodservice unit.
Costs were based on retail prices for inputs and human resources that compose direct production cost.
Benefits (effectiveness) were calculated based on a Meal Quality Index (MQI) adaptation, comprising recommendations from the WHO Global Strategy.
Cost-effectiveness ratios were calculated by dividing benefits by costs.
The incremental cost-effectiveness ratio was calculated as the cost differential divided by the additional benefit units.
Results showed that the simpler option with one fruit portion (MQI = 64 / cost = US$ 0.86) represents the best menu option on health benefit units in relation to direct production cost, as well as incremental effectiveness by differential cost unit.
Cost-effectiveness analysis and Meal Quality Index are instruments that present desirable characteristics, as easiness in application and objectivity in evaluation.
The World Health Organization proposition’s on Global Strategy to prevent chronic diseases through healthy lifestyles includes a set of recommendations to promote healthy diets, and represents a valuable opportunity for innovative propositions on diet quality assessment, inferring potential long term health effects.
Cost-effectiveness analysis is an important instrument to guide strategic choices in planning, implementing and evaluating private decisions and public policies.
The papers objective is to accomplish a cost-effectiveness analysis on five breakfast menu options proposed for a public university foodservice unit.
Costs were based on retail prices for inputs and human resources that compose direct production cost.
Benefits (effectiveness) were calculated based on a Meal Quality Index (MQI) adaptation, comprising recommendations from the WHO Global Strategy.
Cost-effectiveness ratios were calculated by dividing benefits by costs.
The incremental cost-effectiveness ratio was calculated as the cost differential divided by the additional benefit units.
Results showed that the simpler option with one fruit portion (MQI = 64 / cost = US$ 0.86) represents the best menu option on health benefit units in relation to direct production cost, as well as incremental effectiveness by differential cost unit.
Cost-effectiveness analysis and Meal Quality Index are instruments that present desirable characteristics, as easiness in application and objectivity in evaluation.
Publication
Authors
F. Mori Sarti, E.A.F.S. Torres
Keywords
public institutions, global strategy, meal quality index, cost-effectiveness ratio
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