Only 7 percent of entrees at California children's hospitals have been classified as "healthy," according to research from UCLA.
Researchers from UCLA and the RAND Corporation assessed 14 food venues at the state's 12 major children's hospitals using a modified version of the Nutrition Environment Measures Scale for Restaurants. This measurement system takes into account pricing, availability of vegetables, nutrition labeling, combo promotions and healthy beverages.
Overall the average score for the 14 hospital food venues was 19.1, out of a range of 0 (least healthy) to 37 (most healthy). Of the total 359 entrees the hospitals served, only 7 percent were classified as healthy. Additionally, while nearly all the hospitals offered healthy alternatives such as fruit, less than one-third had nutrition information at the point of sale or signs to promote healthy eating.
Other key findings include the following:
• A majority of venues (81 percent) offered high-calorie, high-sugar items such as cookies and ice cream near the cash register.
• Half the hospitals did not provide any indication that they carried healthy entrees.
• Less than half of venues (44 percent) did not have low calorie salad dressings.
Since the study was conducted in July 2010, some of the surveyed hospitals have taken steps to either improve their offerings. For example, some have eliminated fried food, lowered the price of salads and increased the price of sugary beverages or eliminated them altogether from their cafeterias.
Researchers from UCLA and the RAND Corporation assessed 14 food venues at the state's 12 major children's hospitals using a modified version of the Nutrition Environment Measures Scale for Restaurants. This measurement system takes into account pricing, availability of vegetables, nutrition labeling, combo promotions and healthy beverages.
Overall the average score for the 14 hospital food venues was 19.1, out of a range of 0 (least healthy) to 37 (most healthy). Of the total 359 entrees the hospitals served, only 7 percent were classified as healthy. Additionally, while nearly all the hospitals offered healthy alternatives such as fruit, less than one-third had nutrition information at the point of sale or signs to promote healthy eating.
Other key findings include the following:
• A majority of venues (81 percent) offered high-calorie, high-sugar items such as cookies and ice cream near the cash register.
• Half the hospitals did not provide any indication that they carried healthy entrees.
• Less than half of venues (44 percent) did not have low calorie salad dressings.
Since the study was conducted in July 2010, some of the surveyed hospitals have taken steps to either improve their offerings. For example, some have eliminated fried food, lowered the price of salads and increased the price of sugary beverages or eliminated them altogether from their cafeterias.
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