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Healthy Hospital Cuisine That Tastes Good

Posted Nov 04 2009 10:03pm

On Sunday, July 12, 2009, there was a surprising article in The News & Observer (Raleigh) about hospitals that are now serving restaurant quality food that is also nutritious. Today, classically trained chefs are preparing these tasty meals for patients and hospital employees. (Think smoked salmon BLTs on croissants with wasabi mayonnaise, orchicken satay with a Thai peanut dipping sauce! ) And employees are being given incentives (lower prices) to opt for the healthy menu items. You can check out the article by going to http://tinyurl.com/nwdx94. Although the article starts out by featuring the work of Rex Healthcare in Raleigh, this healthy food initiative is a movement that is taking hold in hospitals across the state thanks to the efforts of NC Prevention Partners.

“Rex isn’t the only hospital to see sales increase thanks to improvements in the cafeteria. N.C. Prevention Partners, which helped make all the state’s hospitals tobacco-free as of July 1, has spearheaded an effort to get hospitals to provide more healthful food options for their employees and visitors.

The statewide nonprofit, based in Chapel Hill, focuses on reducing preventable deaths from tobacco, poor nutrition and inactivity. With its success ridding hospitals of tobacco, the nonprofit received a grant from the Duke Endowment to focus on nutrition at the same hospitals.” (Source: News & Observer, July 12, 2009)

To encourage healthy eating, hospitals are raising the prices of unhealthy food options while lowering the cost of the healthy choices.

“At FirstHealth of the Carolinas’ hospital in Pinehurst, prices of unhealthful entrees, like fried fish and fried chicken, were increased from $2.10 to $2.50. Cheeseburgers went from $1.20 to $2.25. Meanwhile, the price of more healthful entrees, such as pineapple tilapia and pork tenderloin, decreased to $1.75. Even the price per pound at the salad bar dropped from $4.64 to $2.95.”(Source: News & Observer, July 12, 2009)

This healthy eating trend in hospitals is only going to become more pervasive over time. If your hospital isn’t there yet, perhaps you can help to move them in this direction. It is going to happen sooner or later and is part of the much larger healthy hospital movement (healthy buildings, healthy food, tobacco-free environments, etc.). Check out the article online at http://tinyurl.com/nwdx94. For more information about NC Prevention Partners and the great work they are doing, go to http://www.ncpreventionpartners.org.

More Information: For my June 10, 2009 post on healthy food programs in hospitals, click here. The post notes that some hospitals are even holding weekly farmers markets for their employees. For an earlier post on NC Prevention Partners, click here.

Post by Dan Dunlop, The Healthcare Marketer

On Sunday, July 12, 2009, there was a surprising article in The News & Observer (Raleigh) about hospitals that are now serving restaurant quality food that is also nutritious. Today, classically trained chefs are preparing these tasty meals for patients and hospital employees. (Think smoked salmon BLTs on croissants with wasabi mayonnaise, orchicken satay with a Thai peanut dipping sauce! ) And employees are being given incentives (lower prices) to opt for the healthy menu items. You can check out the article by going to http://tinyurl.com/nwdx94. Although the article starts out by featuring the work of Rex Healthcare in Raleigh, this healthy food initiative is a movement that is taking hold in hospitals across the state thanks to the efforts of NC Prevention Partners.

“Rex isn’t the only hospital to see sales increase thanks to improvements in the cafeteria. N.C. Prevention Partners, which helped make all the state’s hospitals tobacco-free as of July 1, has spearheaded an effort to get hospitals to provide more healthful food options for their employees and visitors.

The statewide nonprofit, based in Chapel Hill, focuses on reducing preventable deaths from tobacco, poor nutrition and inactivity. With its success ridding hospitals of tobacco, the nonprofit received a grant from the Duke Endowment to focus on nutrition at the same hospitals.” (Source: News & Observer, July 12, 2009)

To encourage healthy eating, hospitals are raising the prices of unhealthy food options while lowering the cost of the healthy choices.

“At FirstHealth of the Carolinas’ hospital in Pinehurst, prices of unhealthful entrees, like fried fish and fried chicken, were increased from $2.10 to $2.50. Cheeseburgers went from $1.20 to $2.25. Meanwhile, the price of more healthful entrees, such as pineapple tilapia and pork tenderloin, decreased to $1.75. Even the price per pound at the salad bar dropped from $4.64 to $2.95.”(Source: News & Observer, July 12, 2009)

This healthy eating trend in hospitals is only going to become more pervasive over time. If your hospital isn’t there yet, perhaps you can help to move them in this direction. It is going to happen sooner or later and is part of the much larger healthy hospital movement (healthy buildings, healthy food, tobacco-free environments, etc.). Check out the article online at http://tinyurl.com/nwdx94. For more information about NC Prevention Partners and the great work they are doing, go to http://www.ncpreventionpartners.org.

More Information: For my June 10, 2009 post on healthy food programs in hospitals, click here. The post notes that some hospitals are even holding weekly farmers markets for their employees. For an earlier post on NC Prevention Partners, click here.

Post by Dan Dunlop, The Healthcare Marketer

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