June 4, 2008
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Toolkit
Staff combined information from three existing order sets into a single, comprehensive cardiology admission order set to reduce provider confusion and help the hospital reach regular compliance rates of 90 to 100% for evidence-based cardiac measures.
June 4, 2008
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Toolkit
Sinai-Grace Hospital in Detroit, Mich., developed a systemwide universal discharge instruction form, merging general discharge instructions with cardiac-specific discharge instructions for patients with acute myocardial infarction or heart failure.
January 10, 2010
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Issue Brief
Under its Advancing Public Health Policy and Practice solicitation, RWJF funded 16 projects and the Center for Creative Leadership produced Knowledge Assets that synthesize the work and learnings from these projects.
June 1, 2011
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Commentary
Project ECHO (Extension for Community Healthcare Outcomes), a disruptive model of health education and delivery, makes the medical resources of academic medical centers available to treat and improve outcomes for rural HCV patients.
May 1, 2012
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Journal Article
In 2009, the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) began to include fruit and vegetables, whole grains and 2 percent milk. Residents in two Philadelphia neighborhoods found better access to healthful food following these changes.
March 29, 2012
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News Release
March 27, 2012
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News Release
July 26, 2011
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Journal Article
This article used the implementation of calorie labeling in fast food restaurants to show that while calorie labeling was associated with a reduction in calories purchased at some major chains, overall, the average number of calories purchased did not change in fast food restaurants.
June 1, 2011
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Journal Article
A study examining the food-buying behavior of lower-income African-American youth found that youth make frequent and unhealthy food purchases.
December 1, 2010
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Journal Article
A study of consumer awareness of calorie information in New York City fast-food chains found that prominently posting calorie information in restaurants increases the number of people who report seeing the information and using it in their food choices.