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Public Sector Toolkit
Gold Standard Public Sector Organizations
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Quitlines potentially have broad reach, are effective with and can be tailored to diverse populations, and increase quit rates.
Best Practices for Comprehensive Tobacco Control Programs
Centers for Disease Control and Prevention
Increasing health outcomes in Oklahoma is one of my number one priorities. Health affects everything from our quality of life to the state of our economy. If we are going to continue to grow and thrive as a state, we need healthy individuals, healthy families and a healthy workforce. I’m proud that Oklahoma has been recognized by the CEO Roundtable on Cancer for the gains we’ve made and the steps we’ve taken to improve employee health.
Governor Mary Fallin
State of Oklahoma
Articles of Interest
Research & Evidence
Centers for Disease Control and Prevention
Brochures
Tobacco use is the single most preventable cause of disease, disability, and death in the United States. Nearly one-half million Americans still die prematurely from tobacco use each year, and more than 16 million Americans suffer from a disease caused by smoking. Despite these risks, approximately 42.1 million U.S. adults currently smoke cigarettes. And the harmful effects of smoking do not end with the smoker. Secondhand smoke exposure causes serious disease and death, and even brief exposure can be harmful to health. Each year, primarily because of exposure to secondhand smoke, an estimated 7,330 nonsmoking Americans die of lung cancer and more than 33,900 die of heart disease. Coupled with this enormous health toll is the significant economic burden. Economic costs attributable to smoking and exposure to secondhand smoke now approach $300 billion annually.
The purpose of this document is to help you implement food service guidelines in your government work site or other public facilitya to increase the availability of healthier choices at food service venues, including cafeterias, concession stands, snack bars, and vending machines. The Centers for Disease Control and Prevention recommends using the Health and Sustainability Guidelines for Federal Concessions and Vending Operations from the US Department of Health and Human Services (HHS) and the General Services Administration (GSA), but the action steps in this document are applicable to any food service guideline. The HHS/GSA guidelines include specific food and nutrition standards that are based on the Dietary Guidelines for Americans 2010 and sustainability standards for food and food service operations.
External Resources
Tobacco Cessation
Centers for Disease Control and Prevention (CDC)
nyone interested in comprehensive state tobacco control cessation activities will find links to a collection of guides and documents that focus on cessation topics, such as interventions, clinical treatments for tobacco dependence, insurance coverage, and more.
American Lung Association
Welcome to the American Lung Association's State Cessation Coverage Database.
Click on a state below to find information about cessation coverage.
Tobacco-Free Workplace
National Cancer Institute (NCI)
Implementation of smoke-free policies can lower smoking rates and reduce exposure to second hand smoke. The NCI Tobacco Policy Viewer is an interactive web resource for mapping, query, and download of historical smoke-free policy data in the United States. The tool reveals variation across U.S. cities, counties and states in the types of indoor areas that are smoke-free, length of time since the smoke-free policy came into effect, and number of people who are protected by the smoke-free policy.
National Cancer Institute (NCI)
To protect everyone's health, NCI is completely tobacco-free (including e-cigarettes and any other electronic nicotine delivery systems or smoking devices). This policy includes visitors.
Nutrition & Healthy Weight
Centers for Disease Control and Prevention (CDC)
The purpose of this document is to help you implement food service guidelines in your government work site or other public facilitya to increase the availability of healthier choices at food service venues, including cafeterias, concession stands, snack bars, and vending machines.