INDIANAPOLIS (WISH) - Tonya Scott Williams is happy to show off her new slimmed down self.
It wasn't that long ago she was facing bariatric surgery. But she's conquering her yoyo battle with food, by eating at Methodist Hospital's cafeteria.
"I have lost probably about, from that highest weight, probably about 55 pounds," said Scott-Williams.
It's taken her about a year, but she's got the hang of it.
She follows the stoplight signage around the cafeteria, choosing foods from the green light category.
She's learned the red light foods are higher fat and calories, yellow light is some fat and calories, and green is low fat and low sodium.
"It's wonderful because you get a balanced meal, it's cheap, plus a drink, under five dollars," said Scott-Williams.
Indiana University Health is one of 17 health systems nationwide participating in the Partnership for a Healthier America Healthy Food Initiative. The group, which represents 155 hospitals has committed to making changes over the next three years that will result in healthier food choices in hospital cafeterias and on patient menus.
Anna King is a clinical dietician.
She says the beauty of the the Stoplight program is its simplicity. Foods that get the green light, come under strict nutritional guidelines.
"That means the total meal is under 600 calories, under 700 milligrams of sodium and there's less than ten percent saturated fat," says King.
IU Health has also moved snack foods out of sight of the cash register. And more change is on the way.
This summer fryers are coming out and everything will be baked. Full sugar sodas will be phased out as well.
All of IU Health's hospital cafeterias are open to the public.
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