Creating Healthier Places

St. Luke’s Hospital

Year Committed: 2013
Length of Commitment: 3 years

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:

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

    • 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

      July 2016
    • Reporting Date

      September 2016
    • Commitment Element

      Remove friers and deep fat fried products.
    • Progress To Date

      No data submitted.

    • Implementation Date

      December 2016
    • Reporting Date

      January 2016

Partner Statement

No statement provided.