HHI Series: Implementing Healthy Beverage Policies in Hospitals, a webinar from Health Care Without Harm and Healthier Hospitals Initiative

Overview

Session Description

By incorporating a healthy beverages program into a broader sustainable food policy, health care facilities can play an important role in promoting food choices that are beneficial for the health of their communities and the environment.

The Healthy Food in Health Care program of Health Care Without Harm (HCWH) promotes the procurement and selling of healthy beverage options through its Healthy Beverages initiative. This webinar will be an introduction to the Healthy Beverages initiative, the science behind it, and how hospitals are participating in Healthy Beverages. Participants will also learn about tools and resources available to them to implement a Healthy Beverages program, and track their progress through the Healthier Hospitals Initiative (HHI).

Ted Schettler MD, MPH, and Science Director of the Science and Environmental Health Network, will first describe the environmental and public health science behind the Healthy Beverages initiative. James Corbett, MDiv, JD, and the System Vice President of Community Health and Ethics at Steward Health Care System (formerly Caritas Christi) in Massachusetts will then present how the Steward Health Care system is implementing a Healthy Beverages program. Stacia Clinton, RD, LDN, and Healthy Food in Health Care Program Coordinator will moderate.

This is the first of three webinar series by the Healthy Food in Health Care program of HCWH, in collaboration with the HHI. The next two webinars are:

Thursday, September 13: 12-1PST/3-4EST (Theme: Sustainable Procurement)

Thursday, November 8: 12-1PST/3-4EST (Theme: Balanced Menus)

Learning Objectives

Participants will learn about:

The environmental and health impacts of unhealthy beverage consumption
Why the issue of healthy beverages is one that hospitals should be concerned about
How hospitals are already implementing healthy beverage policies
How HCWH’s Healthy Beverages tools and resources can help health care facilities incorporate healthy beverages into their facilities, and how hospitals can track their progress in implementing healthy beverage policies through the Healthier Hospitals Initiative (HHI).

Presenters

TedSchettler MD, MPH, and Science Director of the Science and Environmental Health Network
Ted Schettler MD, MPH is Science Director of the Science and Environmental Health Network.(www.sehn.org). He also serves as science director of the Collaborative on Health and Environment (www.healthandenvironment.org). He has a medical degree from Case Western Reserve University and a masters in public health from Harvard University. Schettler has addressed the connections between human health and the food, chemical, built, and social environments in numerous publications and presentations. He has served on advisory committees of the US EPA and National Academy of Sciences.

James Corbett, MDiv, JD, and the System Vice President of Community Health and Ethics at Steward Health Care System

(formerly Caritas Christi) in Massachusetts
James Corbett, MDiv, JD,is the System Vice President of Community Health & Ethics at Steward Health Care System (formerly Caritas Christi) in Massachusetts where he provides oversight to Mission, Ethics and Community Benefits. Before that, he was the Director of Mission Effectiveness at St. Andre Health Care Facility in Biddeford, Maine, then Vice President of Mission Effectiveness for Mercy Health System in Portland, Maine. He received his B.A. in International Relations from Syracuse University, a Juris Doctor from Saint John’s Law School, and a Master of Divinity from Duke University. He is interested in the intersection of public health, law, ethics and community development, and has presented at several conferences on health care, and taught health care law and ethics courses at both the University of Maine Law School and New England School of Law. His career reflects a commitment to serving the poor and disadvantaged through community outreach and development in both the U.S. and abroad. He has written on the importance of mission in a changing health care environment, and has traveled twice to Haiti on medical mission trips.

Stacia Clinton, RD. LDN., Healthy Food in Health Care Program Coordinator, Health Care Without Harm
Stacia Clinton, RD. LDN. is a Healthy Food in Health Care Program Coordinator for the global non-profit organization Health Care Without Harm guiding local and sustainable institutional purchasing and program development for the six-state New England region. Nationally she directs the organizations’ Healthy Beverage Program providing technical assistance to health care facilities in support of community health and obesity prevention. She drives clinical advocacy and pertinent policy efforts to improve the food system through involvement with regionally-based and national organizations. She brings her experience as a registered and licensed dietitian in the state of Massachusetts, serving as chair of The Academy of Nutrition and Dietetics’ Environmental Nutrition dietetic practice group. She plays an active role in the Academy’s Antibiotic Resistance and Residue Workgroup. In addition to this, Stacia has extensive experience in the field of food service and clinical nutrition management with past positions in small and large scale health care facilities. She previously co-owned and directed a successful private practice based in Connecticut, Nutrition and Wellness Counseling LLC, with a focus on holistic nutrition care. Stacia speaks nationally on topics of sustainable food systems and obesity prevention strategies. Her commentary has been featured in publications such as Today’s Dietitian. Stacia assisted in authoring numerous educational tools for the health care sector such as: The Food-Climate Relationship, The Balanced Menus Recipe Toolkit, and Hydrate for Health: A Call for Healthy Beverages in Health Care.