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Winchester hospital hungry for gold after reaching 'Healthy Foods' milestone

Published on July 15, 2015
Celebrating at the plaque unveiling are (l-r): Lisa Raoul, Dietitian, Cathy Kelly, Food Services Aide, Linda Symonds, Food Services Manager, Rita Foster, Food Services Aide, Rose Markell, Food Services Aide, Jody Simzer, Food Services Aide, Cholly Boland, CEO, Kim Link, WDMH Auxiliary, Carolyn Brennan, Co-Chair, Healthy Foods Initiative and Shawn Pilon, Eastern Ontario Health Unit.
Submitted photo

WDMH became the second hospital in eastern Ontario to reach the bronze level in the regional 'Healthy Foods in Champlain Hospitals' initiative.

“It’s like the Pan Am Games or the Olympics,” said Cholly Boland, WDMH CEO, at a plaque unveiling on Tuesday (July 14). “We’ve reached the bronze level and now we’ll work toward silver and gold.”

The initiative aims to reduce unhealthy food and beverage choices in the hospital's cafeteria, vending machines and gift shop.

According to Champlain LHIN, key changes required to meet the bronze designation include increasing the availability of vegetables, fruits and whole grain bread products; providing calorie and sodium information for soups and entrees; removing deep fryers/deep fried foods; reducing the variety of chocolate, chips, coated granola bars, candy, pretzels, Danishes, croissants, pies, cinnamon buns and donuts; lowering the level of sodium in soups; and decreasing portion sizes of high-calorie beverages.