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Healthy Hospital Food Initiative

A Survey and Analysis of Food Served at Hospitals by the
Physicians Committee for Responsible Medicine and ADinfinitum

September 2005

Intro: Methods and Findings | Background
Survey Details and Results | Discussion | Recommendations
References | Tables | Questionnaire 

Tables

Table 1. Healthier Offerings

Question

% Yes

 % No

Don’t Know

Is fresh fruit served daily?

96

4

---

Are fresh or cooked vegetable side dishes (not fried) available daily?

100

---

---

Are any organic ingredients used in food preparation?

16

72

12

Are reduced fat products such as skim milk, low-fat cheese, baked chips, or reduced fat snacks offered to customers daily?

100

---

---

Are low-fat entrées and side dishes such as baked potatoes, steamed rice, marinara sauce, steamed vegetables, and cereal offered to customers daily?

88

12

---

Is soy milk available daily?

28

72

---

Are 100% juices available?                

88

8

4

Are any vegan dishes (made from only plant foods) served daily?

68

28

4

Are any bean dishes served daily?     

44

48

8

Are whole-grain products offered daily?

88

8

4

Are sugar-free snacks offered?

80

16

4

Is information about healthy eating or nutrition provided in your dining area?

60

36

4

Is nutrient information available to customers for entrée items served?

52

48

---

Table 2. Menu Analysis

Survey #

Healthier Items Marked?

Daily Salad Bar

Daily Healthy Entrées

Healthy Entrées (in Weekly Menu)

Number of Healthy Side Dishes per Week

Number of Bean Dishes per Week

1

No

Yes

Deli bar

None listed

None listed

None listed

2

Yes

No

No

Vegetable lo mein (once a week)

Baked potato bar (once a week)

9

4

3

No

No

No

Baked Potato bar (once a week)

10

1

4

No

Yes

*Deli bar with fresh fruit or pretzels as side

*10 sandwiches, including Boca burgers.

Baked potato bar (once a week)

Fajita bar (once a week)

13

1

5

Yes

No

No

Asian flare (once a week)

Vegetarian butternut squash ravioli (once a week)

3

2

6

No

No

No

No

30

7

8

No

Yes

No

No

19

5

10

No

No

No

No

None listed

7

11

No

Yes

Daily specialty bar—Asian, vegetable, Mexican, potato

No

33

4

12

No

No

No

Vegetable lo mein (once a week)

Boca burger (once a week)

16

6

14

No

No

No

No

None listed

1

15

Yes

No

No

No

20

1

16

No

No

“Oriental Express”—sushi, spring rolls, curry and stir-fry

Vegetable stir-fry (once a week)

Make your own burritos (once a week)

12

4

19

No

No

No

No

17

0

20

Yes

No

No

No

20

1

23

No

No

No

No

2

1

24

Yes

No

No

No

23

2

25

Yes

No

No

Baked potato bar (once every two weeks)

23

3

26

Yes

No

No

No

20

0

19 surveys

7

4

4

6 offered healthy entrée 1-2 times per week

10 offered >14 times per week

4 offered

>5 times per week

Table 3. Nutritional Analysis of “Healthy” Entrée Recipes

Recipe Name

Score

Kcals

% kcal fat

% kcal sat fat

Chol (mg)

Sodium (mg)

Fiber (g)

Cream of Potato Soup

2

126

39

10

4

507

1.2

Baked Chicken

1

293

51

14

108

264

0

Chicken Provençale

1

307

49

14

108

377

0.7

Chicken Cacciatore

1

311

51

14

108

392

0

Country Baked Chicken

3

223

30

8

74

95

0.5

Chef Marco's Herb Chicken Breast

1

241

37

9

74

1450

0.9

Chicken Française

2

274

17

5

84

877

1.1

Spicy Grilled Chicken

2

182

32

7

68

252

0.2

Chicken Florentine

1

296

32

13

90

332

1.5

Oven-Roasted Vegetables

4

27

11

3

0

219

1.2

Moroccan Garlic Chicken with Couscous

0

457

39

10

112

781

2.9

Chicken Strips

3

160

21

6

68

100

0.6

Sesame Chicken with Broccoli

3

394

20

4

69

652

4.2

Baked Fish

3

186

29

5

62

294

0.6

Boca Burger

4

216

18

3

0

728

4.7

Pork Carnitas

1

353

53

19

109

361

0.5

Asian-Marinated Roast Pork Loin

0

376

43

15

96

615

0.2

Finger-Lickin' Baked Chicken

3

219

19

5

84

166

0.5

Meatloaf

0

322

52

20

155

416

0.3

Grilled Lemon Sage Chicken Breast

2

176

32

8

73

167

0.6

Herb-Baked Chicken

1

187

38

10

74

61

0.2

Mean

 

253.6

34

10

77

433.6

1.1

Minimum

 

27

11

3

0

61

0

Maximum

 

457

53

20

155

1450

4.7



Intro: Methods and Findings

Background

Survey Details and Results

Discussion

Recommendations

References

Tables

Questionnaire



 
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