Patients with mobility issues can now exercise their arms, wrists and shoulders while in bed instead of having to be moved to the gym in the Physiotherapy Department. A new, mobile arm ergometer unit, purchased through a Volunteer Association/Health Sciences Foundation Family CARE grant, is easily transported to a patient’s bedside for required cardiovascular strengthening and conditioning, increasing accessibility for these patients.
Eating Healthy Together (EHT) is Thunder Bay Regional Health Sciences Centre’s commitment to provide a supportive, informative, and healthy food environment at our Hospital. It means all food and beverage offerings are nutritious. EHT is being launched in the next coming months.
In Northwestern Ontario, chronic diseases including obesity, diabetes, cancer, and cardiovascular disease, are higher than the rest of the province. Unhealthy eating contributes to chronic disease and mortality. Providing healthy options supports people to reduce risks.
As a health care facility, our Hospital should sell foods that contribute to good health.
EHT Nutrition standards define foods preferred and less preferred, and those not permitted (ultra-processed) for sale at our Hospital.
Each vendor is responsible to design their menu to comply with the EHT Nutrition Standards. All food and beverages sold at our Hospital will comply with the EHT Nutrition Standards. The standards always prefer unprocessed or minimally processed foods, freshly made dishes and homemade meals compared to ultra-processed foods. Ultra-processed foods will not be sold.
Unprocessed foods are obtained directly from plants or animals.
Minimally processed foods are foods that have been cleaned, ground, dried, fermented, pasteurized, cooled, frozen or had inedible or unwanted parts removed, but have not had oils, fats, sugar or salt added. An example would be a fresh pineapple.
Processed foods resemble unprocessed foods and have been manufactured with added salt, sugar, or oil. An example would be canned pineapple.
Ultra-processed foods are made of industrial ingredients and other substances derived from foods, plus additives. They contain little, if any originally intact food. An example would be pineapple flavoured candy.
All food and beverages catered at events onsite at our Hospital will meet the EHT Nutrition Standards. Event organizers and vendors are responsible to ensure food and beverage offerings comply with the EHT Nutrition Standards.
The EHT Nutrition Standards are designed to accommodate common dietary restrictions. Questions regarding the specifics of menu offerings should be directed to the vendors.
The EHT Nutrition Standards are based on a combination of best practice literature and philosophies, and provide guiding principles from which to positively impact the food environment. Canada’s Food Guide (2019) and the Dietary Guidelines for the Brazilian Population (2014) were the most influential documents in drafting the EHT Nutrition Standards.
Our Hospital supports people to make healthy choices. While anyone may bring foods of their choice to consume at the Hospital, we will offer healthy options for sale.
Yes. Many hospitals and health care organizations have implemented healthy eating initiatives and others are in the process. They are all driven by the philosophy the foods sold by health care facilities should be healthy. Some examples include the Champlain LHIN’s Healthy Foods in Hospital Program, Capital Health’s Healthy Eating Strategy in Nova Scotia and Alberta Health Services’ Healthy Eating Environment Policy.
Yes, food and beverages brought to the Hospital for personal consumption are not impacted by EHT.
Our Hospital is committed to promotion, training and education to enhance awareness and understanding of EHT. Examples include point of sale communication, information sessions, and education in our Hospital, media and online.
Retail food outlet vendors are contractually obligated to comply with the EHT Nutrition Standards. Compliance is monitored through their contracts and by the EHT Steering Committee assessment tool.
The price of food sold at our Hospital is set by each retail food outlet vendor and are typically competitive. Evidence shows that healthy food need not be more expensive. A variety of healthy options at different prices will be offered.
The EHT Nutrition Standards will be periodically reviewed and adjusted, and compliance will be coordinated with the vendors.
Meals provided to inpatients and outpatients by Nutrition and Food Services are already healthy and meet their diverse nutrition needs. EHT focuses on food and beverages provided for sale.
For more information on Eating Healthy Together, including viewing our Hospital’s policy, Nutrition Standards, or speaking to a member of the Steering Committee, email firstname.lastname@example.org.