Child recycling

The Deirdre Imus Environmental Health Center continues to help build a culture of health and wellness at Hackensack University Medical Center with The Stoplight Program. This “Go On Green” Healthy Choices Program was adapted from the Boston Public Health Commission with some modifications. The color-coded labeling system is designed to encourage the hospital community to make healthier food and beverage choices.

 

The Stoplight Program categorizes beverages based on sugar content, and food on amounts of saturated fat and calories. The easy-to-read labeling system uses the colors of a traffic light to classify foods into the following three categories: GREEN – Go for it, YELLOW – Proceed occasionally, RED – Stop and re-think.

·         Red meals and food items are high in calories and saturated fat and offer little to no nutrient value. Food high in saturated fat can contribute to obesity and other chronic diseases such as Type 2 diabetes and heart disease. Examples: fried foods, candy, sugary snacks

·         Yellow meals and food items have moderate amounts of calories and saturated fat content and should be eaten in moderation. Examples: processed wheat products (white bread, white rice, pasta), salad dressings and condiments, full-fat dairy products

·         Green meals and food items are low in calories and saturated fat and offer nutritional benefits for your health. These are the healthiest choices that should be consumed on a daily basis. Diets high in fruits and vegetables can help prevent chronic diseases such as heart disease, moderate blood pressure and even prevent some types of cancer. Examples: fruits, vegetables, whole grains, lean protein, low-fat dairy products

 

The Stoplight Program makes healthier choices easy: green represents foods and beverages that are the best choice; yellow should be consumed only on occasion; and red should be consumed rarely, if at all. The new initiative is a collaborative effort of several HackensackUMC departments: The Deirdre Imus Environmental Health Center, the Nutrition & Food Management team, Cardiology and the Wellness Committee.

 
close (X)