Health care facilities must practice what they preach
Encouraging institutions to model healthy behavior
The American Medical Association in Chicago is advising health care organizations to become models and advocates of healthy, sustainable food systems that promote wellness.
In a report researched and written by the AMA Council on Science and Public Health, the authors wrote that the highly industrialized US food system, focusing on the production of animal products and federally subsidized commodity products, results in a highly processed, calorie-dense food supply that does not match the government's dietary guidelines, which recommend a diet rich in fruits, vegetables, and whole grains.
In addition, it contributes to heart disease, stroke, diabetes, and some cancers, the authors wrote.
The report states: "It is difficult for individuals to change their eating behaviors when many forces in the social, cultural, and physical environment do not support such change. The public looks to the health care community to provide leadership in the best practices to promote health. Medical schools, hospitals, and other health care facilities are key participants in the food system, with potentially significant roles to play in fostering greater awareness, improving purchasing practices, and promoting consumption of healthy and sustainable food."
According to the report, the public recognizes the connection between diet and health; therefore, health care organizations should lead by example.
Brenda Richardson, MA, RD, LD, CD, a liaison for the Indiana Dietetic Association in the "Partnership to Fight Chronic Disease," agrees. She says there are many opportunities to model good nutrition and healthy lifestyles, and patient education managers could partner with other departments to teach by example.
Cafeterias are often a good place to start, says Richardson. Some institutions have put in salad bars. Others are making sure portion size is correct and recipes are being prepared with healthier ingredients.
"A health care facility that talks about and promotes healthy eating, yet serves double portions in the cafeteria, is sending a conflicting message. It's good to look at your actual programs to make sure you are promoting what you are saying," says Richardson.
She adds that it isn't enough to serve healthy portions or offer nutritional choices. Information needs to be included. For example, leaflets on the importance of vegetables in the diet and number of portions that should be consumed each day could be placed by the salad bar. When people understand how healthy practices benefit them, they are more likely to incorporate them into their lives, says Richardson.
Look for teachable opportunities, she advises. For example, special events can be created to promote healthy eating during certain months that focus on nutrition.
According to the AMA report, some health care institutions host farmer's markets on their campus to provide opportunities to purchase locally grown fruits and vegetables.
Ideas abound
Richardson says Partnership to Fight Chronic Disease (www.fightchronicdisease.org) is a new organization that provides information on successful programs for preventing and managing chronic diseases. Many of its programs focus on healthy eating, nutrition, obesity, and weight control. It is a lot easier to take a program that has demonstrated good health outcomes and tweak it to fit your institution than reinvent the wheel, she says.
Her advice is to look at the types of chronic disease prevalent within the community that your health facility serves to determine which programs might make a difference. Often, the successful programs include community partners, she says.
Patient education managers will find an interactive catalog of effective programs on this web site that can be accessed by state. For example, one program operating in Massachusetts is Silver Sneakers, designed to promote physical activity for senior citizens to improve their health and lower health care costs.
The site has downloadable pamphlets, such as a catalog of successful programs within health systems, communities, workplaces, and schools; information on the elements of successful programs; and a roadmap for successful program development.
According to the roadmap, there are nine essential elements of a successful health program that include: defining the problem and program objective; tailoring the program to the target population; engaging leadership; coordinating among stakeholders and across settings; integrating throughout the organization or community; empowering the target population; sustaining and institutionalizing the program; and finally measuring, evaluating, and refining it.
Richardson says there are many ways to model good nutrition and healthy lifestyle, but it is best to just choose one or two projects that would be beneficial and not try to take on too much.
SOURCE
For more information about creating programs to model a healthy lifestyle, contact:
Brenda Richardson, MA, RD, LD, CD, Liaison IDA, 6060 E. Greenbriar Rd. W, Pekin, IN 47165. Telephone: (812) 276-1933. E-mail: [email protected]. Web site: www.BrendaRichardson.com.
Council of Science and Public Health Report 8-A-09, American Medical Association, 515 N. State St., Chicago, IL 60654. Telephone: (800) 621-8335. Web site: www.ama-assn.org.
The American Medical Association in Chicago is advising health care organizations to become models and advocates of healthy, sustainable food systems that promote wellness.You have reached your article limit for the month. Subscribe now to access this article plus other member-only content.
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