Creating Healthier Places

St. Luke’s Hospital

2016 Progress Report

Year Committed: 2013

Length of Commitment: 3 years

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To move healthcare institutions toward delivering nutritious options to meet the needs of children and families they serve, committing hospitals will engage in nine domains of activities:

Fruit and Vegetable Procurement-increasing purchasing of fruits and vegetables,
Food Marketing-displaying only health-promoting foods in advertising and pictorials,
Healthy Checkout-offering only healthier food options near cash register stations,
Child Wellness Meals-offering to patients and guests a child wellness meal that meets specific nutrient, food and affordability profiles,
Adult Wellness Meals-offering to patients, guests and staff adult wellness meals that meet specific nutrient, food and affordability profiles,
Overall Cafeteria/Menu Offerings-increasing the percentage of healthy entrees and side dishes,
Nutrition Labeling-labeling all foods with calories per serving,
Healthy Beverage Procurement-increasing purchase of healthier beverages and
Food Preparation-removing all fryers and deep fat fried products.

Verified Results

Implementation Date
July 2016
Reporting Date
September 2016

Commitment Element
Offer three wellness meals in the cafeteria and on general patient service menu that meets nutrient and food profiles and is priced less than or equal to other meal options.
Progress To Date

The hospital developed at least three wellness meals that met all components of the nutrient, food and affordability profiles. The hospital did not offer at least three qualifying wellness meals on both the patient menu and in the cafeteria at lunch and dinner for all three days reviewed.
Results by hospital St. Luke's Hospital:
* Submitted 10 unique wellness meals, 7 of which met food and nutrient profiles.
* Offered 3 qualifying wellness meals on the cafeteria menu at lunch and dinner on 0 of 3 days.
* Offered 3 qualifying wellness meals on the patient menu at lunch and dinner on 3 of 3 days.
Implementation Date
July 2016
Reporting Date
September 2016

Commitment Element
Offer health-promoting a la carte entrees and side dishes in the cafeteria and on general patient menus that meet nutrient and food profiles. By 2014, 40% of entrees and side dishes should be healthier options, 50% by 2015 and 60% by 2016.
Progress To Date

The hospital met the 60% target for entrees. The hospital met the 60% target for sides.
Results by hospital St. Luke's Hospital:
Healthier entrees 62%
Healthier sides 60%
Implementation Date
July 2016
Reporting Date
September 2016

Commitment Element
Increase percentage of healthier beverage dollar purchases for use throughout the hospital to 80% of total beverage dollar purchases.
Progress To Date

No data submitted.
Implementation Date
July 2016
Reporting Date
September 2016

Commitment Element
Achieve fruit and vegetable dollar purchases of 10% of total food dollar purchases.
Progress To Date

The hospital met the 10% target for fruit and vegetable purchases.
Results by hospital St. Luke's Hospital: Fruit and vegetable purchases composed 12% of total food purchases.
Implementation Date
December 2016
Reporting Date
January 2016

Commitment Element
Remove friers and deep fat fried products.
Progress To Date

No data submitted.

Partner Statement

No statement provided.