Implementing a campus-wide, 100% Tobacco-Free Policy is a great way to showcase your hospital's role as a community leader in protecting the health of the residents in our state. The 2010 U.S. Surgeon General's Report makes it clear that there is no safe level of exposure to tobacco smoke. All Hospital WellSpots are required to implement a Tobacco-Free Policy. for sample policies and tips for implementing in your organization, visit the provided resources.
The Gift is a Louisiana hospital designation program that provides resources and a framework to help birthing facilities improve breastfeeding outcomes through incremental adoption of internationally recognized evidence-based practices. It is designed to increase breastfeeding rates and hospital success by improving the quality of their maternity services and enhancing patient-centered care.
The Baby-Friendly Hospital Initiative (BFHI) is a global program that was launched by the World Health Organization (WHO) and the United Nations Children’s Fund (UNICEF) in 1991 to encourage and recognize hospitals and birthing centers that offer an optimal level of care for infant feeding and mother/baby bonding. Hospitals are given credit for two benchmarks in the BFHI Designation process: completion of Phase D-2 and completion of the designation process.
In order to meet this benchmark, the main hospital cafeteria must offer and promote at least one healthy menu option during each meal served daily. Listed below are general practices cafeterias can follow to ensure that the menu option is healthy and meets recommended guidelines.
Healthy menu options should include items like:
- Grilled, baked or blackened lean meat/fish
- Raw, baked or steamed vegetables
- Whole grains
- Fresh fruit
Healthy menu options should not include:
- Fried foods
- Meats high in fat
- Excess salt (greater than 800mg)
- Oils high in saturated fats and Trans fats
Healthy food preparation tips:
- Prepare dishes with healthy oils that are low in saturated and Trans fats - such as canola oil, corn oil, olive oil, safflower oil, sesame oil, soybean oil and sunflower oil - but use them sparingly, as they are high in fat calories.
- Use low or no fat dressings on salads and for dips and marinades.
- For recipes that require dairy products, use low fat or fat-free versions of milk, cheese and yogurt.
- Limit butter, margarine, shortening, lard, mayonnaise, creamy salad dressings, heavy creams and foods made with these products.
- Limit added sugar in foods and beverages.
- Use and prepare foods that contain little or no salt, such as unsalted butter and low-sodium broths and sauces.
- Beverages or specialty drinks should include low or no-fat dairy, less than 5g of added sugars and no white refined carbs and Trans fats.
Ideas for promoting healthy option(s):
- Offer healthy food items as the daily special.
- Make healthy food options more visible by placing items first, at eye level or at the register.
- Offer a "grab and go" healthy option.
- Indicate healthy options by using logos, stickers or signs.
- Color code serving utensils and/or food containers to indicate healthy options.
- Make a healthier side the default option served with entrées.
- Display nutrition information for healthy options.
According to The Centers for Disease Control (CDC), diabetes is the leading cause of kidney failure, lower-limb amputations, and new cases of adult blindness. These adverse consequences can often be prevented if patients living with diabetes are able to manage their blood sugar levels by: eating a healthy balance of carbohydrates, protein and fat, getting enough physical activity, and taking their medications appropriately. In-person education, along with informative materials provided at or prior to discharge, can be vital in helping an individual manage diabetes and prevent complications. For the most up-to-date and accurate information on diabetic diets, refer to your in-house registered dietitian (RD) or Certified Diabetes Education (CDE) to provide education and guidance. At discharge, at-risk patients may receive a diabetic diet consult by a RD or CDE, while being provided with diabetes management education including, but not limited to the following topic areas:
- Carbohydrate counting and meal planning
- Diabetes self-management tips and guidelines
Signs and symptoms of hypoglycemia and hyperglycemia
Goal ranges for blood sugars
- Physical activity
If your area has an ADA recognized or AADE accredited DSMES program, referring an individual newly diagnosed with diabetes is the recommendation.
Resources for Diet:
Resources for Physical Activity:
Resources for Medication:
Diabetes Self-Management Education and Support (DSMES) Program curricula can help patients adopt healthy behaviors, manage disease symptoms and prevent further disease progression. The National Diabetes Prevention Program (NDPP) curricula can help patients adopt healthy behaviors to prevent the onset of type 2 diabetes. These lifestyle change programs are known to be more effective then providing patients with education during physician visits or at hospital discharge, as they incorporate self-care principles and provide a group setting to give individuals the emotional support needed to make lifestyle changes.
Hospitals may demonstrate collaboration with one of the following DSMES training or prevention programs:
- Diabetes Self-Management Education/Training Program (ADA recognized/AADE certified)
- National Diabetes Prevention Program (NDPP)
Hospitals should encourage patients to seek care beyond their hospital stay by providing referrals to DSMES and NDPP programs. Ideally, the DSMES and NDPP programs will report back to the referring hospital.
Hospitals can make a significant impact on the health choices of their employees and patients by evaluating their food, beverage and physical environments to ensure that healthy options are easily accessible. The below resources include healthy hospital toolkits as well as case studies of hospitals improving their environments to better support the health of their employees and embody the mission of their organization.