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For years I have been ranting about the food choices in hospital cafeterias. In addition to schools, which are getting so much attention for unhealthy lunches, hospitals should be the other place in our society that promotes healthy food choices. We all know that healthy eating is important for recovering patients and their families. Also, the hospital work force needs the benefits of healthful meals. So why do so many offer goopy pies and heavy sauces as easy purchasing choices, placing them front and center in the display cases?
Since this is the beginning of Heart Month, I think it’s important to check in on what’s happening.
Last week I got excited about a short synopsis, reporting the results of a food coding system that was tested at Massachusetts General Hospital in Boston. The full study will be published in the American Journal of Public Health in March.
I didn’t want to wait for publication, so I called Dr. Ann Needham Thorndike, chief researcher, and was delighted to find her willing to explain their process.
Dr. Thorndike said that while there are many food labeling systems, her question was, “How do we know which ones motivate people to change their habits?” The study used the universally recognized and understood color coding system – red, yellow and green –indicating the least healthy to most healthy foods – stop, caution, go for it.
The USDA Guidelines were used to rate the foods by color. Foods were divided into 4 groups: entrees, other items, condiments and beverages. With an emphasis on weight control, calories and saturated fats were used to determine what color a food was designated. This concept could easily be expanded to include sodium, fiber, etc.
The first phase lasted 90 days and the results were significant, especially with beverages. Sales for red-labeled drinks fell 16.5% while green-labeled beverages sales rose 9.6%. Sales of all red items fell 9.2% and green item sales were up 4.5%.
In phase 2, green foods were placed at eye level. Again, the results show a decrease in red beverages and foods and an increase in green ones.
Positive change = Positive results
“Overall sales did not go down. The cafeterias are doing better than ever. People really responded to this positive change, especially employees, who eat in the hospital cafeteria on a regular basis. As a result, the phase 2 arrangement was left in place,” said Dr. Throndike.
Dr. Thorndike reported another by-product of the research. “Cafeteria staff reworked some of their offerings, like tuna fish. Turns out that their recipe had too much fat in it, so the fat was reduced to be healthier.”
Finally, here is a solution to healthier eating in hospitals. The system is elegant in its simplicity and approach and successful in implementation.
Take action
On the hospital front
Please forward this post to people in your hospital who may be able to make these changes. For too long we’ve heard that hospital cafeterias couldn’t possibly change to healthier items without sales dropping. At last here is data that shows positive change reaping positive results. We’ll all benefit from having healthier options that are clear choices.
If you would like me to forward the study, just let me know. Contact me at Susan@wellfedheart.com.
At home
So, what could this mean for our homes? If we’re trying to teach our families about healthy eating, we could incorporate a less onerous program in our own kitchens.
Look at what you have in your pantry, refrigerator and freezer for daily consumption. What’s at eye level? The healthier foods should be up front and in grabbing range, such as nuts in the cupboard, fruit on the counter, and cut-up veggies in the refrigerator. Put the cookies and other “goodies” out of sight down below or up high. You could also use color coded tops or labels for children.
I’m signing off to go check out my kitchen. Thanks so much, and have a heart-healthy day!
Remember, if I can do it, you can, too!
Susan Levy
Publisher, Well-Fed Heart
