Source: Journal of the Academy of Nutrition and Dietetics
A comprehensive evaluation of a room service model at an Australian acute care facility showed results of increased energy and protein intake, decreased food waste to 12% and meal costs by 15%, and increased patient satisfaction.
Source: New Milford Hospital, Connecticut
Plow to Plate is a program that advocates healthy food as a direct path to disease prevention while promoting the local agricultural economy. It delivers a fully integrated, healthful food service program to patients, staff and the community, using fresh produce from local farms and shows results with increased patient satisfaction scores.
Source: Flavour Journal
This opinion piece takes a critical look at the current state of hospital food, with a focus on the UK’s National Health Service, and explores how findings from studies of high-end gastrophysics research could help to improve it. For example, ‘Eye appeal really is half the meal’, even in hospital. A number of concrete recommendations and low-cost solutions are proposed.
Source: St Michael's Hospital, Toronto
George Brown College's Hospitality and Culinary Arts program partnered with St. Michael's Hospital to create an easy-to-use guide for kitchen staff at St. Michael's to learn how, where and when of local food purchasing and preparation. A suite of recipes is included that are locally-sourced and nutritious, including nutritional label for each to simplify a hospital dietitian's work.
Date: May 2017
Issue brief discusses the current state of food in hospitals in Canada, as well as the barriers and opportunities to improving food in these institutions. It explores healthy eating initiatives, local food procurement, and innovations in Canada and internationally.