1. Successful Implementation of Healthful Nutrition Initiatives into Hospitals
- Author
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Rebecca M. Seifried, Kim A. Williams, Kathleen E. Allen, Andrew M. Freeman, Ron Blankstein, Columbus Batiste, Karen E. Aspry, Eugenia Gianos, Christopher Wenger, Michelle McMacken, Lilian M. Correa, Koushik Reddy, Neal D. Barnard, Robert J. Ostfeld, Ariel Grady, Daya Desai, Monica Aggarwal, and Katrina Hartog
- Subjects
Teachable moment ,medicine.medical_specialty ,Cardiovascular risk factors ,030204 cardiovascular system & hematology ,Nutrition Policy ,03 medical and health sciences ,0302 clinical medicine ,Food Service, Hospital ,Patient experience ,Ambulatory Care ,Food Quality ,Humans ,Medicine ,030212 general & internal medicine ,business.industry ,Diet, Vegetarian ,General Medicine ,Quality Improvement ,Hospitals ,Organizational Policy ,Hospitalization ,Menu Planning ,Diet quality ,Family medicine ,Diet, Healthy ,business ,Diet Therapy - Abstract
Poor dietary quality is a leading contributor to mortality in the United States, and to most cardiovascular risk factors. By providing education on lifestyle changes and, specifically, dietary changes, hospitals have the opportunity to use the patient experience as a "teachable moment." The food options provided to inpatients and outpatients can be a paradigm for patients to follow upon discharge from the hospital. There are hospitals in the United States that are showcasing novel ways to increase awareness of optimal dietary patterns and can serve as a model for hospitals nationwide.
- Published
- 2020
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