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Moving Toward Healthier-Eating Environments in Hospitals

Kolasa, Kathryn M. PhD, RD, LDN; Dial, Jeff MPH, MS, CHE; Gaskins, Scottie MAEd; Currie, Russ MSTS

doi: 10.1097/NT.0b013e3181d04343
Continuing Education

The American Medical Association and other groups call for health-promoting foods to be served in hospitals and other healthcare facilities. This article describes ways to accomplish this goal.

Some thoughtful suggestions for making healthcare facilities part of the solution

Kathryn M. Kolasa, PhD, RD, LDN, is a University Health Systems Nutrition Initiative consultant and professor at the Brody School of Medicine, East Carolina University, Greenville, North Carolina. Dr Kolasa was instrumental in bringing the Eat Smart Move More North Carolina movement to University Health Systems.

Jeff Dial, MPH, MS, CHE, is vice president of Support Services at the Pitt County Memorial Hospital (PCMH). Mr Dial oversees all food and nutrition services at PCMH. He also chairs the Nutrition Initiative committee.

Scottie Gaskins, MAEd, is director at Corporate Wellness, ViQuest. Mr Gaskins joined the Nutrition Initiative Committee when it was formed in 2004.

Russ Currie, MSTS, is an administrator of Food and Nutrition Services at PCMH. Russ has an interest in understanding the impact of providing healthy food services on both customer and profit and loss.

ARAMARK is the major food and beverage vendor at PCMH.

Corresponding author: Kathryn M. Kolasa, PhD, RD, LDN, Department of Family Medicine, East Carolina University, Greenville, NC 27834 (kolasaka@ecu.edu).

© 2010 Lippincott Williams & Wilkins, Inc.