The food served in most hospitals has been described as awful – and it’s not just patients who are offended. Staff members complain, and the food costs are a huge burden on already strained medical facilities.
But a lot of people are working hard to change that. Some hospitals are using chefs to reimagine hospital menus and create dishes that are better for patients and staff alike. For example, Sloan-Kettering Cancer Center’s executive chef, Pnina Peled, has received a lot of attention for creating dishes like pasta carbonara made with low-fat milk and turkey bacon, and black beans and chips styled after Moe’s Southwest Grill that are not only delicious but also fit well on restricted diets.
Other hospitals are going further, and changing the whole culture of hospital food. The New York-Presbyterian Weill Cornell Medical Center, for instance, offers a “luxury unit” that provides high-thread count sheets and butler service to wealthy patients whose doctors approve it. The patients get to enjoy menus that feature mushroom risotto and other treats that are more appealing than the mushy meatloaf and watery Jell-O typically offered in the rest of the hospital.
One of the reasons that hospital food tends to be so bad is that it often contains a lot of hidden sugar, salt, refined vegetable oils and chemical flavorings. The Physicians Committee for Responsible Medicine has analyzed the foods at more than 110 hospitals, and found that many offer unhealthy options. Some even have fast-food chains in them, so patients can enjoy chicken wings, quesadillas and fried chicken for lunch or dinner.
Some of the problems with conventional hospital menus are caused by limitations on how much information can be printed on a sheet of paper. Using digital menus, on the other hand, allows for more details to be included, and allows staff to analyze what ingredients are most popular. It also makes it easier to address dietary restrictions and other special needs.
In addition to serving fresh, healthy meals, some hospitals are educating patients about how to make the most of their home kitchens and maintain a balanced diet after they leave the hospital. One Long Island hospital, for example, is the first in the Northwell Health system to start a “food pharmacy” program that gives low-income patients bags of groceries based on their doctors’ prescriptions.
If you have family or friends who are being treated at a hospital, it’s always a good idea to drop off some quick, easy-to-eat snacks that can help them get through the day. Things like granola bars, nuts, raisins and dried fruits, juice and pretzels can be very helpful for everyone’s stomach when the schedule is thrown off. Just be sure to check with hospital staff first, however, as some foods may be off limits due to safety or diet requirements. And don’t forget to bring your own favorite healthy cookbooks and recipes to share!