SALT LAKE CITY, Utah (Ivanhoe Newswire) — The age-old complaint, “This tastes like hospital food,” is becoming a thing of the past. Hospitals across the nation are embracing a novel approach to patient care, treating food as medicine, and transforming the way patients experience their stay.
It looks like your typical bustling kitchen at a fine dining restaurant …
… And that’s how Executive Chef Alex Govern wants it. Having studied at the Culinary Institute of America in New York city, chef Alex’s resume includes 20 years in the restaurant industry, and he was exactly what the Intermountain Health System needed to upgrade their culinary experience.
Robin Aufdenkampe, RDN, Dir. of Food and Nutrition Services at Intermountain Health System says, “That’s what we really need here in the healthcare industry – those creative, artistic talents. Nutrition is not only an art, it’s also a science.”
Instead of pre-determined meal plans, patients are now treated to personalized room service and given the power to choose from a menu of fresh, healthy, and innovative recipes.
Chef Govern says, “We slow roast that pork shoulder for hours and we make gravies out of those drippings.”
“It’s very different. You enjoy it more.” Says Patient, Tom Baum
The culinary upgrade is based on the idea that food is medicine, and good nutrition is a vital part of the healing process.
“If you’re a patient guest of mine, 99 percent of the time, it’s one of the worst days of your life, right? And we can positively impact that experience with food made with exceptional quality, minimally manipulated ingredients and great service.” Says Chef Govern
This Food as Medicine initiative is not confined to a single hospital – it’s sweeping across the country, gaining momentum, and catching the attention of organizations like the American Heart Association. They’re fully embracing these principles as a powerful tool in the fight against heart disease.
Contributors to this news report include: Jessica Sanchez, Producer; Roque Correa, Editor; Kirk Manson, Videographer.
NOT YOUR MAMA’S
HOSPITAL FOOD
REPORT #3148
BACKGROUND: Hospital malnutrition is a serious concern that can affect patients’ outcomes, length of hospital stay, and overall health. The impact of hospital food on patients’ experiences and recovery during their hospital stays is a significant aspect of healthcare that often goes overlooked. While medical treatments and care are essential, the quality and nutritional value of the food provided can have a profound effect on patients’ well-being. Unfortunately, instances of subpar or unappetizing hospital food can negatively influence the overall hospital experience and potentially impact patient outcomes. Good nutrition is important for the body’s healing processes. Patients with access to nutritious and well-balanced meals are more likely to recover faster and experience fewer complications during their hospital stays. Of the 36 million people in the United States hospitalized every year, only 51 percent of patients eat less than or only half of their meals during their hospital visit. Hospital malnutrition continues to affect 30 to 50 percent of patients worldwide. People who suffer from hospital malnutrition are at a higher mortality risk.
(Source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7831488/
THE STUDY: Five-star dining has never had a place in hospitals until Alex Govern, Corporate Executive Chef from Intermountain Health. “The thing that really differentiates us is the people and care that we put into everything,” says Govern. He believes in treating patients as if they are guests and not liabilities. His system allows patients to call from their rooms and order any menu items they desire that fit their dietary restrictions and preferences. They believe that food is medicine and is a crucial part of the healing process. The menu consists of options for every dietary plan ranging from vegan to eaters of everything.
(Source: https://ksltv.com/551431/food-is-medicine-new-thinking-about-hospital-food/
NEW REGULATIONS: A new standard from the Joint Commission on Accreditation of Healthcare Organizations is a nutrition risk screening for all patients within 24 hours of admission to the hospital. Their clinical team has developed a screening procedure that allows them to screen patients for nutrition risk within their time frame. Information is obtained from each patient upon their time of admission and is correlated with the food services computer. The data they gather includes age, weight, height, their diagnosis upon admitting, and any known allergies they have. A data sheet with their personal information and dietary restrictions is printed every morning.
(Source: https://www.jandonline.org/article/S0002-8223(99)00794-4/fulltext
* For More Information, Contact:
Jennifer Toomer-Cook
jennifer.toomer-cook@imail.org
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