FOUR hospitals in Limerick have been rewarded for implementing healthier food options in this year’s Happy Heart Healthy Eating Award programme.
The initiative, run by the Irish Heart Foundation and the HSE’s Healthy Eating Active Living Programme, has led to numerous facilities adopting new cooking practices and transforming food choices over the last 25 years.
The programme supports hospitals, nursing homes, disability services and other facilities to reduce the fat, sugar and salt in meals, increase the vegetable, salad and fruit offering, offer healthier snacks and beverages, measure portion sizes, provide high fibre choices and reduce processed meats.
This year’s awards saw three facilities achieve the bronze standard; six achieved silver and 21 were awarded gold, including St John’s Hospital, Croom Orthopaedic Hospital, University Maternity Hospital and St Ita’s Community Hospital in Newcastle West.
Presenting the awards, Irish Heart Foundation chief executive Tim Collins said the initiative to ensure healthier food promotion and provision in workplaces was a “highly effective way to tackle heart disease and stroke.
“Catering services and staff have an important role to play in positively influencing the quality and nutritional content of food and beverages available, making the healthier choice the easier choice for all,” he said.
The programme supports facilities to reduce the fat, sugar and salt in meals, increase the vegetable, salad and fruit offering, offer healthier snacks and beverages, measure portion sizes, provide high fibre choices and reduce processed meats.
