Butler Health System | Health Link | Winter 2022

From the Desk of Dr. Selvaggi, Chief Community Health Officer for Butler Health System (BHS) BHS Food Institute— the first of its kind in the Butler region—was established in April 2021 to address food insecurity in our area. Communities with high rates of food insecurity have a higher prevalence of chronic diseases, such as obesity, diabetes and cardiovascular disease. The Food Institute specializes in nutrition education, meal planning and the preparation of healthy recipes on a budget. Participants receive healthy ingredients and cooking instructions to prepare meals on their own for up to 10 meals per month for six months. To date, there have been over 300 referrals to the Institute. Just a few of the many testimonials from Food Institute clients: » “I had never tried Greek yogurt or black beans be- fore. Now they are staples in our household, and we eat them almost every day.” » “I had my A1C checked this month, and for the first time ever it was below 7%. Before I started coming to the Food Institute four months ago, it was 9.5...now it is 6.3.” Additional support is provided through lifestyle coaching classes. This year, over 1,000 participants have attended our virtual classes on a variety of topics—Heart Healthy Diet, Menu Planning and the DASH Diet, to name a few. Age Tests for WOMEN CHLAMYDIA AND GONORRHEA. Be screened yearly through age 24 if sexually active. 20 BLOOD PRESSURE. Be screened at least every 2 years. CHOLESTEROL. Be screened every 4 to 6 years. 25 CHLAMYDIA AND GONORRHEA. Continue screening if at increased risk for infection. CERVICAL CANCER. Primary HPV test every 5 years (preferred), HPV test and Pap test every 5 years, or Pap test every 3 years. 45 BREAST CANCER. Start having mammograms. COLORECTAL CANCER. Talk with your doctor about screening options. DIABETES. Be screened at least every 3 years (or start earlier based on risk factors). 50 LUNG CANCER. Be screened yearly based on your history of smoking. 65 OSTEOPOROSIS. Start screening (or start earlier based on risk factors). MEDICARE WELLNESS CHECKUP. Visit yearly with your primary care provider. Age Tests for MEN 20 BLOOD PRESSURE. Be screened at least every 2 years. CHOLESTEROL. Be screened every 4 to 6 years. 45 COLORECTAL CANCER. Talk with your doctor about screening options. DIABETES. Be screened at least every 3 years (or start earlier based on risk factors). 50 PROSTATE CANCER. Ask your doctor about screening.* LUNG CANCER. Be screened yearly based on your history of smoking. 65 ABDOMINAL AORTIC ANEURYSM. Be screened once between ages 65 and 75 if you’ve ever smoked. MEDICARE WELLNESS CHECKUP. Visit yearly with your primary care provider. *African American men should talk with their doctor at age 45. WHEN TO START KEY SCREENINGS These recommendations are for most women and men. Talk with your doctor about what’s right for you. Contact your insurance carrier if you have questions about coverage. Need a provider? We can help. Search online at butlerhealthsystem.org or call the BHS Care Center at 833-602-CARE (2273) . Kathy J. Selvaggi, MS, MD, FAAHPM Chief Community Health Officer Healthy eating gets a helping hand Changing our culture As important as it is to go out into our community to help improve health and wellness, we recognize that as a health care provider we also need to address similar concerns within our own culture. To do so, we forged a partnership with the Good Food Healthy Hospital (GFHH) initiative through the Hospital and Healthcare Association of Pennsylvania, a program recognized by the Pennsylvania Department of Health, the Centers for Disease Control and Prevention, and the American Heart Association for its standards. By participating in the GFHH initiative, we are lead- ing the way in shifting the perception of what hospital food is; setting an example for what it can be; and in- fluencing the food preferences and habits of patients, staff and visitors more broadly outside the hospital en- vironment. Hospitals can foster healthy communities by offering fresh, healthy, environmentally sustainable foods to improve health and wellness. We are volun- tarily adopting nutrition and procurement standards across five food environments (standards): purchased foods and beverages, cafeteria meals, patient meals, catered meals, and vending machines. This year, both Butler and Clarion hospitals received the bronze level of recognition for implementing two of five GFHH standards. The goal is to achieve the platinum level of recognition! We are making it affordable for employees and visitors to eat healthier by subsidizing higher quality and more nutritious food options and offering discounts for participating in the initiative. We understand there is more work to be done, but we are very proud of what we have accomplished thus far! As I often quote, ”Don’t tell me the sky is the limit when there are footprints on the moon.” Serving up good nutrition For more information or to donate, visit BHSFoodInstitute.org . Breanna Lamberger, Nutrition Health Liaison. ButlerHealthSystem.org | 3