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Reports from PCRM's Nutrition Department
Report |
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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, Inc.
September 2005
Intro: Methods and Findings | Background | Survey
Details and Results | Discussion
Recommendations | References | Tables | Questionaire
Background
Healthy Hospital Food Initiative
PCRM and ADinfinitum created the Healthy
Hospital Food Initiative Questionnaire
to assess the state of food served in hospital
restaurants and cafeterias. The questionnaire
is part of a larger initiative designed
to encourage hospitals to set an example
for medical staff, visitors, and patients
by serving wholesome, low-fat, cholesterol-free
foods that promote health. In this survey
of food served in cafeterias at Spirit
of Women hospitals, the initiative set
out to identify areas of excellence and
areas of greatest need.
Fast Food in Hospitals
Some doctors, patients, and consumer groups
are voicing concern over the foods served
in hospital cafeterias and restaurants.
These concerns are supported by a large
body of scientific evidence showing that
unhealthy eating habits increase the risk
of many serious health problems. Obesity
rates in the United States are at an all-time
high, and diabetes, cancer, heart disease,
and other diet-related health problems
continue to plague millions of Americans.
Meanwhile, a large body of research shows
that low-fat, plant-based eating habits
can aid recovery from heart disease and
some types of cancer.
Some hospitals rely on fast-food purveyors
to offer meals to staff and visitors. But
a 2005 study published in The Lancet confirmed
what consumers have known for years: Consumption
of fast food is bad for the waistline.1
Thirty years of data linking dietary choices
to heart disease risk supports Framingham
Heart Study director Dr. William Castelli’s
memorable quip, “When you see the
Golden Arches, you’re probably on
the road to the Pearly Gates.”2 Some
high-selling traditional hospital cafeteria
items—meatloaf, fried chicken, and
Salisbury steak, for example—also
deliver an excess of saturated fat, cholesterol,
and salt.
Encouraging Trends
The good news is that
many hospitals around the country are instituting
creative changes in the foods offered to
patrons. These efforts range from small
improvements to comprehensive initiatives.
Dr. Toby Cosgrove, heart surgeon and head
of the Cleveland Clinic, is working to
rid his hospital of fast-food establishments.
Dr. Cosgrove has stated, “We have
to set an example with the food we serve
our patients and employees.”3
Deane Bussiere, the chef at Dominican
Hospital in Santa Cruz, California, is
demonstrating that organic, sustainably
grown, in-season food prepared like that
in a high-end restaurant can be provided
in a hospital cafeteria. With items such
as Thai basil tofu and spinach, roasted
garlic and tomato soup, quinoa, and a winter
root vegetable medley on the menu, Bussiere
focuses on keeping things flavorful and
healthy. To achieve this, 60 of the 70
menu items offered at the hospital are
either vegetarian or vegan. In addition
to contracting with a nonprofit, community-based
organic farm that trains farm workers to
be organic farmers, Bussiere buys organic
produce grown by local high school students
in a garden on the hospital grounds.4
In Austin, Texas, the Sustainable Food
Center is piloting a “farm produce-to-hospital” program
designed to promote healthy hospital food.
Director Suzanne Santos sees the program
as a win-win-win situation for farms, hospitals,
and consumers. Santos notes that hospitals
are ideal places to teach customers about
the pleasures and benefits of eating fresh
fruits and vegetables.5 Similar arrangements
are in place at hospitals in Vermont, North
Carolina, Iowa, and other states.6
At Good Samaritan Hospital in San Jose,
California, a survey of customers several
years ago provided the impetus to increase
the number of healthy vegetarian items,
the selection of low-fat soups, and the
availability of cuisines from around the
world. Staff there note that the biggest
trend at the hospital over the last few
years is a growing demand for vegetarian
food, especially among physicians and other
healthcare professionals wanting to practice
what they recommend.7
(Note:
the hospitals named in this section are not
part of the Spirit of Women hospital network.)
Survey
Details and Results >
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