Food Service Rolls Out New Patient Menu
Changes are coming to the menu options for patients. On January 16, Food Service hosted a Food Expo in The Medical Center at Bowling Green Auditorium to showcase the new options for breakfast, lunch, dinner and desserts. Clinical staff were invited to view the new options, sample new recipes and learn more from the Food Service team. The new patient menus are being rolled out at Med Center Health hospitals in Bowling Green, Caverna, Franklin and Scottsville which contract with Morrison Healthcare.
Chef Jeremy Imas has been with Med Center Health for the past two years, and this is his second rollout of a new patient menu. He has created several new recipes and food pairings, as well as enhanced some of the current favorites. Many of the menu options showcased at the Food Expo will be available in the Café for employees and visitors to enjoy.
An integral part of creating new patient menus is to take into consideration the nutritional needs and/or restrictions for patients who require special diets. Speech therapists from Rehab Services who attended the Food Expo were particularly interested in menu options for patients with dysphagia or swallowing difficulties. Chef Imas and the Food Service team presented several options, including fruits and desserts, which were ground to maintain some texture but to be easy to swallow.
Food Service Director Tim Andrea shared that visual presentation contributes to a positive dining experience, which is just as important in the hospital setting. In addition to the overall taste and nutritional value of a meal, the Food Service team has focused on improving the plating of the food. Pictures showing how to arrange the food on the plate will be used by the Food Service team to ensure consistency in how a meal is presented.
