Hospital Tools

Member hospitals that adopt the Healthy Food Hospitals initiative can expect support from the MHA in a number of ways, including the following helpful information on updates, instructions, notifications and training opportunities.

• Frequently Asked Questions
• Research

2011 Training Sessions

Registration Fee: There is no fee for this event.
Registration Time: 9 - 9:30 a.m. (for all locations)
Continuing education credits:

• 1. Registered Dietitians (4.5 credits)
• 2. Dietitians Technicians, Registered (4.5 credits)
• 3. Certified Dietary Managers/Certified Food Protection Professionals (5 credits)*
  *Must sign-in on the Certified Dietary Manager sign-up sheet with certification number.
  

Lunch will be provided.

March 15 • 9:30 a.m. – 2:30 p.m.
MHA Headquarters (Boardroom) • 6215 W. St. Joseph Hwy., Lansing

• agenda
• speaker biographies
• speaker presentations
  • Star 1, SUSANNE GUNSOREK, RD
  • Star 2, MICHELE S. NIKOLAI, MS, RD, CSP
  • Star 3, CHRISTA BYRD, MA, RD
  • Star 4, HILLARY BISNETT

• agenda
• speaker biographies
• speaker presentations
  • Star 1, SUSANNE GUNSOREK, RD
  • Star 2, MICHELE S. NIKOLAI, MS, RD, CSP
  • Star 3, LISA MARIE MCDOWELL, MS, RD, CNSD
  • Star 4, HILLARY BISNETT
    

• agenda
• speaker biographies
• speaker presentations
  • Star 1, CHRISTA BYRD, MA, RD
  • Star 2, CHRISTA BYRD, MA, RD
  • Star 3, CAROL HOLMAN, RD, MHA
  • Star 4, HILLARY BISNETT

Research

Star 1: Default non-select pediatric patient menus for children 2-18 to meet the American Heart Association guidelines. (Recommendations should be met as guidelines for the day.)

• Dietary Recommendations for Children and Adolescents (American Heart Association, 2005)

Star 2: Transition to Healthy Beverages.

• The Use and Misuse of Fruit Juice in Pediatrics (American Academy of Pediatrics, 2001)
• Hospital Bans Sugar-Sweetened Soda and Sports Drinks to Improve Public Health (Health Care Without Harm, 2010)
• Opposition to the Use of Hormone Growth Promoters in Beef and Dairy Cattle Production (American Public Health Association, 2009)
• Antibiotic Resistance Fact Sheet (American Public Health Association, 2003)
• Medical Group Says We Should Avoid Bisphenol A (Environmental Working Group, 2009)

Star 3: Label nutritional content in cafeteria offerings.

• Kaiser Permanente to Provide Calorie, Nutrition Information on Cafeteria Menus
• Menu Labeling Legislation (National Restaurant Association, 2009)

Star 4: Healthy eating starts with a healthy food system.

• Health Care Without Harm
• Healthy Food in Health Care
• Michigan Good Food Charter – Fill out the Resolution of Support and review signatories.

Food Service

• Putting Michigan Produce on Your Menu: How to Buy and Use Michigan Produce in Your Institution
• Buying Direct – Hospital Purchasing from Local Farms (Michigan Healthy Food Work Group)
• Healthy Food, Healthy Hospitals, Healthy Communities (Institute for Agriculture and Trade Policy, 2005)
• A Guide to Serving Local Food on Your Menu (Glynwood, 2007)
• Fruits & Vegetables Galore — Tips on planning, purchasing, protecting, preparing, presenting and promoting fruits and vegetables. (U.S. Department of Agriculture, 2004)
• Improve the Nutritional Quality and Appeal of School Meals (Prevention Institute)
• Adopt a comprehensive food policy that develops nutrition, health and environmental guidelines for purchasing to ensure meals, snacks vending machines and a la carte food and beverages include healthy and sustainable choices (Prevention Institute)
• Changing the Vocabulary of Food Purchasing (Sustainable Food Laboratory, 2008)

Metrics & Benchmarking Tools
(provided by Health Care Without Harm)

Looking for a framework to organize your Healthy Food in Health Care (HFHC) work? The Green Guide for Health Care (GGHC) Food Service Credits have been designed to help you plan and organize your work, track your progress implementing sustainable initiatives, and quantify your sustainable work. Specifically, the Food Service Credits have eight sections ranging from purchasing local, sustainable foods and paper products to food waste reduction and recycling. The following Credit 3 may help you measure dollars spent on local products, pounds of sustainable meats purchased, etc. For more information on the full GGHC, visit the GGHC website.

Credit 3: Local, Sustainably Produced Food Purchasing

• Intent: Improve human and ecological health through purchase of local and sustainably produced food products.
• Tracking Sheet
• Credit 3 Resources

Farm-to-Institution: Onsite Farmer’s or Farm Markets and Community Supported Agriculture (CSA) Programs

• Supplemental Nutrition Assistance Program (SNAP) at Farmers Markets: A How-To Handbook (U.S. Department of Agriculture, 2010)
• Farm to Hospital Connection: Farmer’s Markets and Farm Stands at Michigan Hospitals is a collection of case studies produced by the Michigan Healthy Food Work Group to demonstrate how hospitals make healthy, local foods accessible to employees, patients and visitors.
• Farm to Hospital Connection: Community Support Agriculture (CSA) or Food Share Programs at Michigan Hospitals is an introductory case study produced by the Michigan Healthy Food Work Group to demonstrate how a hospital can lead by example by providing its own employees with the freshest, local foods to take home to their own families.
• Food Safety for Farmers Markets (Michigan Department of Agriculture Food and Dairy Division, 2010)
• Emergency Procedures for Farmers Markets