Use of Nutrition Standards to Improve Nutritional Quality of Hospital Patient Meals: Findings from New York City’s Healthy Hospital Food Initiative

Moran, Alyssa J.; Lederer, Ashley; Curtis, Christine J.

doi:10.1016/j.jand.2015.07.017

Cited by 16 publications

(26 citation statements)

References 22 publications

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“…As described below, five of seven studies found that there was a positive salt‐related outcome as a result of either nutrition standards in hospitals and schools, lower sodium foods provided in a University canteen, or behavioral interventions . The two studies that found a non‐significant change in salt intake were both broader behavioral interventions: one mobile phone–based intervention that aimed to improve the cardiometabolic profile in 553 pre‐hypertensive participants and the other included the provision of cooking lessons to improve the overall diet quality of parents and their children …”

Section: Resultsmentioning

confidence: 99%

The Science of Salt: A Regularly Updated Systematic Review of the Implementation of Salt Reduction Interventions (November 2015 to February 2016)

Trieu

McLean

Johnson

et al. 2016

J of Clinical Hypertension

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The objective of this periodic review was to identify, summarize, and appraise studies relating to the implementation of salt reduction strategies that were retrieved between November 2015 and February 2016. From the established MEDLINE search, 56 studies were identified as relevant to the implementation of salt reduction initiatives. Detailed appraisal was performed on seven studies that evaluated the impact of salt reduction interventions. While study quality varied, all had one or more risks related to bias. There was consistent evidence, from three studies, demonstrating that setting-based structural interventions to improve the nutritional composition of foods were effective in reducing salt but mixed evidence in relation to the effectiveness of behavioral interventions. The development of an evaluation guidance framework that supports scientific rigor and external validity would aid future design and interpretation of studies evaluating salt reduction interventions, particularly for low-resource countries.

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Section: Resultsmentioning

confidence: 99%

The Science of Salt: A Regularly Updated Systematic Review of the Implementation of Salt Reduction Interventions (November 2015 to February 2016)

Trieu

McLean

Johnson

et al. 2016

J of Clinical Hypertension

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“…All studies (n = 24) were serial cross‐sectional in design and came from nine countries: seven high‐income and two middle‐income countries (Table ). There were nine studies in the United States (US), three each in New Zealand, Australia, and the United Kingdom (UK), two in Canada, and one each in Slovenia, The Netherlands, Brazil, and India . There were three types of salt reduction interventions evaluated: voluntary reductions (including targets), labeling, and interventions in institutional settings such as hospitals or schools.…”

Section: Resultsmentioning

confidence: 99%

“…All studies involved voluntary reductions, and sodium data were collected from the websites of restaurants. On the other hand, two studies in the United States evaluated the changes in sodium level in meals in institutional settings—one in hospitals and one in schools . Sodium levels were quantified by analyzing the food offerings in the menus.…”

Section: Resultsmentioning

confidence: 99%

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The Science of Salt: A global review on changes in sodium levels in foods

Santos

Sparks

Thout

et al. 2019

J of Clinical Hypertension

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This review aims to summarize and synthesize studies reporting on changes in sodium levels in packaged food products, restaurant foods, and hospital or school meals, as a result of salt reduction interventions. Studies were extracted from those published in the Science of Salt Weekly between June 2013 and February 2018. Twenty‐four studies were identified: 17 assessed the changes in packaged foods, four in restaurant foods, two in hospital or school meals, and one in both packaged and restaurant foods. Three types of interventions were evaluated as part of the studies: voluntary reductions (including targets), labeling, and interventions in institutional settings. Decreases in sodium were observed in all studies (n = 8) that included the same packaged foods matched at two time points, and in the studies carried out in hospitals and schools. However, there was little to no change in mean sodium levels in restaurant foods. The pooled analysis of change in sodium levels in packaged foods showed a decrease in sodium in unmatched food products (−36 mg/100 g, 95% CI −51 to −20 mg/100 g) and in five food categories—breakfast cereals, breads, processed meats, crisps and snacks, and soups. Twenty‐two of the 24 studies were from high‐income countries, limiting the applicability of the findings to lower resource settings.

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“…One notable example is from New York City where Moran et al. 25 report on a Healthy Hospital Food Initiative that developed specific nutrition standards for meals for patients, staff and visitors. Using the Healthy Hospital Food Initiative framework, hospitals significantly improved the nutritional quality of regular-diet patient menus.…”

Section: Introductionmentioning

confidence: 99%

Food for Life: evaluation of the impact of the Hospital Food Programme in England using a case study approach

Gray¹,

Orme²,

Pitt

et al. 2017

JRSM Open

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ObjectivesTo evaluate the impact and challenges of implementing a Food for Life approach within three pilot NHS sites in 2014/2015 in England. Food for Life is an initiative led by the Soil Association, a non-governmental organisation in the UK that aims to encourage a healthy, sustainable food culture across communities.DesignA case-study approach was undertaken using semi-structured interviews with staff and key stakeholders together with analysis of relevant documents such as meeting minutes, strategic plans and reports.SettingThree NHS Trusts in England.ParticipantsStaff and key stakeholders.Main outcome measuresSynthesis of key findings from semi-structured interviews and analysis of relevant documents.ResultsKey themes included the potential to influence contracting processes; measuring quality; food for staff and visitors; the role of food in hospitals, and longer term sustainability and impact. Participants reported that adopting the Food for Life approach had provided enormous scope to improve the quality of food in hospital settings and had provided levers and external benchmarks for use in contracting to help drive up standards of the food provided by external contractors for patients and staff. This was demonstrated by the achievement of an FFLCM for staff and visitor catering in all three organisations.ConclusionsParticipants all felt that the importance of food in hospitals is not always recognised. Engagement with Food for Life can produce a significant change in the focus on food within hospitals, and help to improve the quality of food and mealtime experience for staff, visitors and patients.

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Use of Nutrition Standards to Improve Nutritional Quality of Hospital Patient Meals: Findings from New York City’s Healthy Hospital Food Initiative

Cited by 16 publications

References 22 publications

The Science of Salt: A Regularly Updated Systematic Review of the Implementation of Salt Reduction Interventions (November 2015 to February 2016)

The Science of Salt: A Regularly Updated Systematic Review of the Implementation of Salt Reduction Interventions (November 2015 to February 2016)

The Science of Salt: A global review on changes in sodium levels in foods

Food for Life: evaluation of the impact of the Hospital Food Programme in England using a case study approach

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