Healthy Hospital
Food Environment:
Policy & Programs
in Practice
Scottie Gaskins
Senior Administrator
Vidant Wellness,
Home Health & Hospice
CDC
Weight of the Nation
May 2012
Overview of Vidant Health
• Healthcare system serving 29 counties (1/3 of North Carolina) with a
population of 1.4 million people.
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1,500 beds
Ten owned, leased or managed hospitals
physician practices
home health and hospice
wellness centers
• Largest NC employer east of I-95 with over 11,000 employees
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MISSION
To enhance the quality of life for the people
and communities we serve, touch and support
VISION
Where incredible people provide incredible care… every day
VALUES
Excellence… our standard
Compassion… our distinction
Teamwork… our advantage
Education… our investment
Innovation… our future
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Wellness Culture
• Strategic Framework – People Pillar
• Leader & Board driven & supported
• Robust Wellness Benefits:
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Three Wellness Centers
Employee Wellness Program
Disease Management & Health Coaching
Employee Health Clinic
Occupational Health Clinic
Employee Assistance Program
Employee Pharmacy
Incentives- premium credits, medications & other
Medical Plan Design
• Environment & Policies to support healthy behaviors
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Employee Engagement
91%
employee
participation in
Wellscreen!
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State of Weight at Vidant Health
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74% employees are overweight or
obese; > local, state & national
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Obese employees averaged 9.4
more sick hours than healthy
weight participants at a cost of
$197 per person per year. Cost
reduction opportunity of $809,572
to reduce the 46% of employees
who are obese.
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Employees who were overweight
or obese incurred 4.58 times more
lost work hours tied to workers
compensation than workers with
BMI less than 25.
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Weight Reduction Programs
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Drop-A-Ton / Wellness Challenges
Weight Watchers at Work
Eat Smart, Move More, Weigh Less
Group Training/ Weight Path
Medical Weight Loss / Optifast
Medical Nutrition Therapy
Bariatric Surgery
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Healthy Food Environment
Our Commitment:
• Make delicious, healthy foods:
– Accessible
– Affordable
– Visible with calorie/portion size
information so consumers can
make informed choice
• Create an environment that
supports the practice of
healthy behaviors
• Still provide choice
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Policy Effective January 2012
Healthy Food Environment is the
Norm, not the Exception
• 75% of food & beverage options at onsite food venues
(eateries and vending) meet healthy criteria
• 60% of food & beverage options at companysponsored events meet healthy criteria
• Price leverage healthy options in eateries and
vending
• Label calories on all foods and beverages
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What is Healthy?
Per serving calorie criteria as outlined below:
Main dish
<500 calories
Side item
<250 calories
Meal
<800 calories
Soup (8 oz.)
<225 calories
Desserts/breads
<200 calories
Snacks
<200 calories
Condiments
< 75 calories
Beverages
-water, sports drinks, diet sodas, juice drinks <50 cal/ 8oz
-milks and coffee drinks
<100 cal/ 8oz
-100% juice
no cal limit; 12oz max
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Spirit of Healthy
Offer fruits, vegetables,
whole grains, lean meats
and fish, and vegetarian
options; and use healthpromoting food preparation
techniques.
The impression should
be that healthy foods and
beverages predominate.
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Calorie Labeling
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Price Leveraging
25% average variance
Healthy Entree
Less Healthy Entree
$2.54
$3.44
Fried Chicken Breast
Baked Chicken Breast
$2.47
$1.83
Regular Bottle Soda
Diet Bottle Soda
$1.71
$1.39
Side Dishes reduced from $.99 to $.84
(94% healthy)
Fish Entree reduced from $3.29 to $2.80
Salad Bar reduced from $.32 to $.26/ounce
Whole Fruits reduced from $.70 to $.60
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Communication
• Cascaded by leadership
• Toolkits & Webinars
– Vendors
– Event Planners
• System communication channels
• Early adoptors & demonstration from board
meetings to employee forums
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Keys to Success
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Leadership engagement & buy-in
System-wide steering committee
Specialty work groups – Finance, RD’s
Written into policy
Cascaded by leadership
Communication
Early engagement of vendors
Baseline data captured to monitor impact
Linkage to resources such as NC Prevention Partners
Shameless plagiarism of other’s best practices
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Next Steps
• Consumer education
• Monitoring compliance until hard-wired into
the culture
• Monitor impact
– Sales
– BMI
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Acknowledgement
• Vidant Nutrition Initiative Healthy Food
Environment Steering Committee
• Kathryn Kolasa PhD, RD, LDN, Vidant
Nutrition Consultant
• May 2012
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Questions
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