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NPA’s “Nutritious Hospitals” Recommendations

  1. Menu Boards and entrees display number of calories.  Amounts of sodium, saturated fat, trans fat, and carbohydrates will be easily visible area in food venue (i.e. on placard).
  2. Healthy Items (fruits, vegetables, legumes, and whole grains) are promoted through signage, placement, and/or pricing.
  3. Does not sell foods that contain artificial trans fat (including vending machines)
  4. Beverages:
    • Water available at no cost at all food facilities
    • Half of beverage options (including vending machines) are either water, seltzer, low-fat milk, 100% fruit juice, or diet soda
  5. Each day have available a main or side dish from each of the 3 most healthy vegetable groups*:
    • Leafy Green (such as broccoli, spinach, or kale; not including iceberg lettuce or as a garnish)
    • Orange Vegetable (examples: Red/Orange Peppers, Carrots, Squash, Pumpkin)
    • Legumes (any type of bean or tofu)
  6. Fish (not deep fried or breaded) available once per week
  7. A main vegetarian dish (that includes a bean or low-fat protein source) available for each meal*
  8. 100% Whole Grain Bread/Buns/Rolls available and as the default for sandwiches, grill items, and toast daily
  9. Does not serve any deep fried items (french fries, onion rings, fish, chicken)
  10. Vending machines and prepackaged snacks/drinks in other locations:
    • Have calorie labeling visible before purchase
    • No more than 200 calories
    • Limited to 35% of calories from fat, and 10% from saturated fat (nuts excluded)
    • Limited to 200mg or less of sodium
    • Limited to 35% of calories from sugars (100% juices and low-fat milk excluded)

*Hospitals that provide on-site cooked hot meals, should satisfy these requirements with a hot cooked option (i.e. would not satisfy with a salad bar alone)

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