REQUEST FOR APPLICATIONS
DUE DATE: Jan. 8, 2016 5:00 PM CST
Illinois Hospital Association
700 S. Second Street
Springfield, IL 62704
Email: aradcliffe@ihastaff.org
Phone: (217) 541-1178
Fax: (217) 789-8932
TITLE: Sodium Reduction Grant
The Illinois Hospital Association (IHA) invites you to submit a grant application to implement
sodium reduction strategies in your organization. IHA will provide 20 grants of up to $10,000 to
each hospital to help implement the approaches outlined in Under Pressure: Strategies for
Sodium Reduction in the Hospital Environment. Best practices will be collected and distributed
statewide to all Illinois hospitals.
APPLICATION SUBMITTALS
Typed applications must be submitted to the above address no later than 5:00 p.m. CST on
Friday, Jan. 8, 2016.
PROJECT OVERVIEW
Poor nutrition is a risk factor for four of the seven leading causes of death in the United States:
heart disease, cancer, stroke and diabetes. High sodium intake increases blood pressure, which is
a major risk factor for cardiovascular disease—the leading cause of death in Illinois.
Cardiovascular disease includes heart disease, stroke and other vascular diseases. The purpose of
this grant is to initiate comprehensive, population-based environmental change strategies to
reduce sodium use in Illinois hospitals.
Hospitals are uniquely positioned to influence eating habits by modeling healthy nutrition and
responsible practices. Participating hospitals will develop a program that best meets their needs.
The Illinois Department of Public Health (IDPH) and IHA wish to work with Illinois hospitals to
begin implementation of sodium reduction policies and practices. This program will also
promote education and awareness in communities.
PROJECT GOALS
IDPH and IHA will work with 20 Illinois hospitals to implement best practice strategies for
sodium reduction outlined in the National Center for Chronic Disease Prevention and Health
Promotion’s Under Pressure: Strategies for Sodium Reduction in the Hospital Environment
(2011 guide).
Through this grant opportunity, hospitals will form a work group of medical staff, food service
staff, administrators and community partners to discuss the current food environment and how it
relates to the community, employee health and wellness. This work group will develop a
comprehensive food policy addressing purchasing decisions, healthy food choices, nutrition
standards, patient meals and food sold within the hospital.
The work group will utilize marketing techniques to promote healthy foods in the hospital and
the community. The group also will work with community partners to develop education
activities for patients, employees and community residents, promoting good nutrition and healthy
eating habits.
In order to achieve project outcomes, hospitals must participate in a confidential pre-and-post
environmental scan of the hospital’s food service and setting by IHA (Healthy Hospital Food
and Beverage Environment Scan and Healthy Hospital Physical Activity Environment Scan).
Hospitals also must submit a project evaluation, implement six strategies and work with IHA to
develop best practice materials at the end of the project timeline.
HOSPITAL ELIGIBILITY
Hospitals that participated in the 2012 and 2013 Small and Rural Sodium Reduction grant are not
eligible. In addition, hospitals in the following counties are not eligible: DuPage, Kane,
Kankakee, Lake, Sangamon and Will. If you have questions about your hospital’s eligibility for
the grant, please contact Abby Radcliffe, (217) 541-1178. Priority will be given to hospitals in
areas with high mortality rates attributed to hypertension.
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Application Outline
Hospital Name
Contact Person:
Name
Title
Address
Phone
Fax Number
Email Address
Hospital Authorizing Agent:
Name
Title
Phone
Email Address
Signature of Authorized Representative
Date
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In five pages or less, please provide the following information for consideration by IDPH and
IHA:
1. Describe the members of your proposed work group for this project. If possible, include
names and titles of those you would invite to be part of your work group. (10 points)
2. Describe the organization’s experience with developing nutrition improvement programs
within your facility or in the community. (10 points)
3. Discuss the innovative strategies you propose to implement in your facility and
community to reduce sodium intake. A minimum of six should be included and at least
three must be from the Under Pressure Guide. Please include your anticipated outcomes.
(40 points)
4. Discuss your organization’s willingness to participate in a program evaluation, pre-andpost environmental scans and the development of a best practices document to be shared
with hospitals in Illinois. (20 points)
5. Please provide a budget breakdown to illustrate how your organization will use grant
funds to implement your project. Listed below are the categories that should be included.
Matching funds are not required, but should be documented. (20 points)
6. Please discuss how your hospital is currently working to lower hypertension in your
community. (10 points)
Category
Personnel
Travel
Supplies/Materials
Printing/Mailings
Contractual costs
Other items
Grant funds requested
In-kind Funds
Total Funds
Ten additional points will be awarded to those hospitals in counties with high mortality rates
for hypertension. Please review The Burden of Cardiovascular Disease in Illinois document
for more information.
Applications must be received by mail, email, or fax by 5:00 p.m. CST on Friday, Jan. 8,
2016, and award notifications will be made by Jan. 18, 2016. Project timelines are Jan.18,
2016 through August 31, 2016.
For more information on previous grant activities please review the 2012 and 2013 Small and
Rural Sodium Reduction Best Practices guides.
The IHA is recipient of this grant from the Illinois Department of Public Health (IDPH).
This subgrant is federally funded and is contingent upon and subject to the availability of
funds.
Please feel free to contact Abby Radcliffe at (217) 541-1178 if you have any questions or
concerns regarding this application process.
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