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St. Luke's Hospital Joins National Hospital Healthy Food Initiative

St. Luke's commitment to the Partnership for a Healthier America makes the healthy choice the easy choice for patients, visitors and staff.

Chesterfield, Mo., July 9, 2013 - St. Luke's Hospital patients, visitors and staff will now have even more healthy meal and snack options as a result of the hospital's commitment to the Partnership for a Healthier America's Hospital Healthy Food Initiative. PHA works with the private sector and PHA Honorary Chair First Lady Michelle Obama in an effort to end the childhood obesity epidemic within a generation, and its Hospital Healthy Food Initiative is an effort among hospitals, healthcare systems and healthcare food service providers nationwide to enhance onsite food offerings.

"We can make a significant impact on the health of our community through this commitment to provide even more nutritious food to everyone we serve," said Susanne Puckett, MA, RD, LD, St. Luke's Hospital director of food and nutrition services. "Participating in PHA's Hospital Healthy Food Initiative enables St. Luke's to set a very positive example for local families and helps us further our mission of improving the overall quality of life for our patients and the community."

St. Luke's serves about 2,000 meals each day. Over the next four years, St. Luke's will incorporate changes so that all food served in its facilities meets the standards of the initiative, which include:
  • Wellness meals - St. Luke's will offer a daily wellness meal that meets specific nutrition standards and is priced less than or equal to other available meal options. It will also increase the number of wellness meals offered each day by one each year, up to a minimum of three.
  • Children's wellness meals - St. Luke's will also offer a daily children's wellness meal that meets specific nutrition standards and is priced less than or equal to other available meal options.
  • Overall cafeteria/general menu offerings - St. Luke's will ensure that 60 percent of all à la carte entrées and side dishes meet specific nutrition standards.
  • Healthy check out - St. Luke's will display only health-promoting food options near cash register stations.
  • Nutrition labeling and marketing - St. Luke's will label all items with calories per serving and display only health-promoting options in advertising and menu materials.
  • Food preparation - St. Luke's will remove all fryers and deep fat fried products.
  • Fruits and vegetables - St. Luke's will continue to ensure that fruits and vegetables account for at least 10 percent of the total food purchased by the hospital.
  • Beverages - St. Luke's will increase the percentage of better-for-you beverages (e.g., water, 100 percent fruit and vegetable juices, unflavored milk, teas and coffee) purchased by the hospital to 80 percent of its total beverage purchases. Additionally, St. Luke's will continue to provide tap water where possible.
Even before joining PHA's Hospital Healthy Food Initiative, St. Luke's has worked diligently to serve the most nutritious food possible. St. Luke's, as well as every other organization that works with PHA, has agreed to having a third-party organization monitor and report progress toward its commitment. Each participating organization's progress is included in PHA's annual report, which is released each spring.

Polynesian Chicken Salad
This Polynesian Chicken Salad is featured on St. Luke's patient room service menu. It's a favorite summer selection with a lettuce mix topped with chunks of baked chicken, mandarin oranges and fresh fruit including strawberries, blueberries and pineapple. Candied pecans complete this gourmet salad. When topped with a light dressing, it totals about 325 calories. Large Photo

Salmon Nicoise Salad
This Salmon Nicoise Salad is featured in the "cooking light" recipe selection in St. Luke's Lake View Café. Ingredients include poached salmon, steamed fresh green beans and multi-colored potatoes, green and kalamata olives, roasted red peppers, purple onions and a sliced hard-cooked egg topped with olive oil and lemon dressing. This entrée salad is only 400 calories and offers the health benefits of the monounsaturated fatty acids in the olive oil. Large Photo

About St. Luke's Hospital
St. Luke's Hospital in Chesterfield, Mo. is a regional healthcare provider committed to improving the quality of life for patients and the community. The 493-bed, not-for-profit hospital offers care in more than 60 specialty areas and serves the region from more than 20 locations across the greater St. Louis area. St. Luke's is the only St. Louis hospital recognized as one of America's 50 Best Hospitals™ by Healthgrades® (2007-2013).

About Partnership for a Healthier America
Partnership for a Healthier America (PHA) is devoted to working with the private sector to ensure the health of our nation's youth by solving the childhood obesity crisis. In 2010, PHA was created in conjunction with - but independent from - First Lady Michelle Obama's Let's Move! effort. PHA is a nonpartisan, nonprofit organization that is led by some of the nation's most respected health and childhood obesity experts. PHA brings together public, private and nonprofit leaders to broker meaningful commitments and develop strategies to end childhood obesity. Most important, PHA ensures that commitments made are commitments kept by working with unbiased third parties to monitor and publicly report on the progress its partners are making. For more information about PHA, please visit and follow PHA on Twitter @PHAnews.

Megan Donovan, APR
314-823-1874 (pager)

232 S. Woods Mill Rd.
Chesterfield, Mo. 63017

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St. Luke's Hospital - 232 South Woods Mill Road - Chesterfield, MO 63017 Main Number: 314-434-1500 Emergency Dept: 314-205-6990 Patient Billing: 888-924-9200
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