Strategies for Increasing Healthy Foods & Beverages in Cafeterias:

Cost-Saving Initiatives & Other Best Practices

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Continuing Education is Approved for:

Chefs: This program is approved for 1 continuing education hour toward the initial or recertification application for ACF certification. Note: These programs are not endorsed, accredited, or affiliated with ACF or the ACF Certification Program.

Certified Dietary Managers: This program is approved for 1 continuing education unit by the Association of Nutrition and Foodservice Professionals

Registered Nurses: This program is approved for 1 continuing education unit by the California Board of Registered Nurses, Provider Number 15417

Registered Dietitians & Dietetic Technicians Registered:  This program is approved for 1 continuing professional education unit by the Commission on Dietetic Registration, the credentialing agency for the Academy of Nutrition and Dietetics

Hosted by:

Maryland Hospitals for a Healthy Environment

Healthy Food in Health Care Program, Health Care Without Harm

Sponsored by:

Maryland Department of Health and Mental Hygiene

Institute for a Healthiest Maryland

American Culinary Federation – Greater Baltimore Chapter

Description of the Webinar:

Food service professionals are frequently challenged with balancing their budgets while meeting the growing demand for increasing healthy food and beverage options in their cafeterias. This demand comes as communities seek to reduce obesity, diabetes and other chronic diseases among employees and community members.

This webinar will present cost-saving strategies and other best practices implemented and maintained by two Maryland hospitals to increase their healthy food and beverage offerings. These strategies and the lessons learned can be utilized by a variety of industry sectors in the food service departments and in the cafeterias. The webinar will also provide tools and resources for implementing healthy food and beverage initiatives.

About our Presenters:

Moderator:

Debra Celnik, MS, RD, LDN
Nutrition Coordinator, Center for Chronic Disease Prevention and Control
Maryland Department of Health and Mental Hygiene

Debra Celnik is the Nutrition Coordinator of the Center for Chronic Disease Prevention and Control at the Maryland Department of Health and Mental Hygiene in Baltimore, MD. She is also the Organizer of the State Center Community Farmers Market. Debi has extensive nutrition and management experience built over the past decade in areas such as obesity, diabetes, heart disease, and stroke. She is certified in adult weight management, worked as a research dietitian in clinical trials with obesity and diabetes at Johns Hopkins University, and has also been actively working on the prevention of obesity in children. Debi received her Master’s in Human Nutrition from Finch University at the Chicago Medical School, her undergraduate degree in Nutrition and Dietetics from Montclair State College in New Jersey and her B.S. in Business Administration from Seton Hall University in New Jersey.

Presenters:

Cost Saving Strategies for Increasing Healthy Food Purchases in Food Service

Holly Emmons, MPA, RD, LD
Food and Nutrition Services Manager, Union Hospital of Cecil County
Co-Convener, Chesapeake Food Leadership Council

Holly Emmons is the food and nutrition services manager at Union Hospital of Cecil County in Elkton, MD and is a registered dietitian with over 25 years of experience in health care food service management, and nine years in restaurant management. Ms. Emmons also serves as the co-chair of the Union Hospital Green Health Initiative, co-convener of the Chesapeake Food Leadership Council, and is a member of the MD H2E Advisory Board, and the Hunger and Environmental Nutrition (HEN) Dietetic Practice Group of the Academy of Nutrition and Dietetics. Ms. Emmons received the national 2013 Exemplary Food Service Professional Award from Health Care Without Harm and as a result of her leadership, Union Hospital has also received 6 healthy food and sustainability awards including the first Maryland Governor’s Smart, Green and Growing Buy Local Agricultural Challenge Award in 2011, the 2011 Maryland Outstanding Rural Health Achievement Award, and the 2011 MD H2E Trailblazer Award.  Ms. Emmons has a BS in Dietetics and a Masters in Public Administration both from the University of Delaware.

Price Incentives, Placement Strategies and Other Initiatives for Increasing Healthy Food & Beverage Options

Justin Graves, RN, MS
Sustainability Manager
University of Maryland Medical Center

Justin Graves is the sustainability manager for the University of Maryland Medical Center (UMMC) in Baltimore, MD. He is responsible for all efforts to mitigate the environmental impacts of hospital operations. Before joining the Sustainability Program full time in January 2013, Justin served as the Green Team Chair since early 2012 and worked full time as a Trauma Critical Care nurse at UMMC since 2005. He has played a vital role in the hospital receiving the 2013 MD H2E Trailblazer Award for their healthy food and beverage initiatives and several 2014 Practice Greenhealth Awards including the Greenhealth Emerald Award, Greening the OR Award, and 2 Circles of Excellence Awards for Chemicals and Greening the OR. Justin holds a BS in Athletic Training from Miami University (Ohio), a BSN from Johns Hopkins University, a MS in Health Services Leadership and Management from the University of Maryland and is currently enrolled in the MBA program at the University of Baltimore.

A Brief Overview of Healthy Food Programs for Foodservice Professionals in Various Industry Sectors

Tools & Resources for Implementing Healthy Food & Beverage Initiatives

Louise Mitchell, PT
Sustainable Foods Program Manager, Maryland Hospitals for a Healthy Environment
Regional Organizer, Healthy Food in Health Care Program, Health Care Without Harm

Louise Mitchell is the sustainable foods program manager at Maryland Hospitals for a Healthy Environment (MD H2E). MD H2E is a grant-funded initiative of the Center for Integrative Medicine at the University of Maryland School of Medicine in Baltimore, MD. Louise is also the Mid-Atlantic regional organizer of the national Healthy Food in Health Care Program of Health Care Without Harm. She supports food service and other health professionals with implementing strategies for increasing their local sustainable food purchases, launching community initiatives including farmers’ markets, CSAs and gardens, implementing environmentally sustainable operations in the kitchen, and promoting their achievements. Louise has a diverse background as a physical therapist, a publicist for non-profit organizations promoting conferences on nutrition, integrative medicine, sustainable agriculture and environmental issues, and in 2002 she helped start a farm focusing on growing mineral-rich foods and distributed the food to high end restaurants from New York to D.C.

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https://hcwh.webex.com/hcwh/ldr.php?RCID=dcbb7ccaf10a90a356bddcc7f8802a43

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Learning Objectives:

1. Identify programs that support food service professionals in implementing healthy food and beverage initiatives in cafeterias
2. Discover cost-saving strategies for increasing healthy food and beverage options in cafeterias
3. Learn how price incentives, placement strategies and other best practices support the success of healthy food and beverage initiatives launched in cafeterias
4. Understand where to access tools and resources for implementing healthy food and beverage initiatives

Funding for this webinar was made possible (in part) by the Centers for Disease Control and Prevention through the Maryland Department of Health and Mental Hygiene’s Center for Chronic Disease Prevention and Control. The views expressed in written materials or publications and by speakers and moderators do not necessarily reflect the official policies of the Department of Health and Human Services or the Maryland Department of Health and Mental Hygiene nor does the mention of trade names, commercial practices, or organizations imply endorsement by the U.S. Government or the State of Maryland.

For More Information, Contact:

Louise Mitchell, PT, Sustainable Foods Program Manager
Maryland Hospitals for a Healthy Environment (MD H2E)

Regional Organizer, Healthy Food in Health Care Program
Health Care Without Harm

Center for Integrative Medicine
University of Maryland School of Medicine
Baltimore, MD

410-706-1924
Louise.Mitchell@som.umaryland.edu

www.mdh2e.org
www.healthyfoodinhealthcare.org