Where do you go when your health is at risk? To the hospital. And yet, ironically, the menus and vending machine options at healthcare facilities aren’t always nutritious. Thankfully, fried foods, sugary treats and refined grains are becoming a thing of the past at hospitals across the US. Initiatives to improve hospital food are holding healthcare foodservice to a higher standard, making them what they should be – an example of healthy eating.

It starts at the top. A part of the Health Care Without Harm (HCWH), a nationwide effort called Healthy Food in Health Care (HFHC) makes the connection between the health of patients, staff and community and the food they serve. This program, founded in 2005, provides education, tools, resources, and support to healthcare facilities.

NYC’s Mayor, Michael Bloomberg, recently asked the city’s hospitals to join his Healthy Hospital Food Initiative. As of last month, 15 public and 16 private New York City hospitals have signed on and are eliminating deep fryers and restricting the sale of sugary drinks and unhealthy snacks. These cafeterias are committed to offering lots of leafy green salads topped with whole grains and at least half of their sandwiches will be prepared on whole grain breads and wraps.

At Michigan hospitals, Healthy Food Hospitals encourages all community hospitals to step up and implement a multi-faceted healthy eating experience. The campaign, initiated in 2010, asks these healthcare facilities to model exemplary nutritional choices that support the health of everyone who walks through the door.

A prime example of better hospital food and whole grains every day, are our friends at the main campus of Rex Healthcare in Raleigh, NC. As gold medal winners of the National Hospital Food Competition, Executive Chef Ryan Conklin and Nutrition Services Coordinator Tyran Lawson use whole grains every day. In fact, their winning dish in the competition was an Heirloom Black Barley, Mango and Jicama Salad. Chef Ryan and his staff were also participants in our first-ever Whole Grain Sampling Day held in April.

WGC Culinary Advisor Cary Neff is another strong proponent of excellence in healthcare foodservice. As Vice President of Corporate Culinary Services for Morrison Management, which manages foodservice at hundreds of healthcare facilities, Cary has designed a special menu of Flavors 450 meals, where a complete meal – including creative whole grains – comes to no more than 450 calories. “Our goal is to move the Flavors 450 philosophy out of the cafeteria and into the fabric of the hospital.” Neff finds that putting whole grains in the center of the plate adds texture and flavor to dishes.

If you’d like to learn more about the National HFHC programs, such as the Healthier Hospitals Initiative, Healthier Food Challenge, Balanced Menus Challenge and Healthy Beverages, visit the HFHC website. (Karen)