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Healthy Food in Health Care: A Menu For Change

Power point created by Frank Turner of Henry Ford West Bloomfield Hospital. Used during the presentation "Healthy Food in Health Care"

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Healthy Food in Health Care: A Menu For Change

  1. 1. Taking Health and Healing Beyond the Boundaries of Imagination Frank Turner, Executive Chef / Director of Food and Nutrition Services Henry Ford West Bloomfield Hospital
  2. 3. Typical Hospital Practices
  3. 4. There are NO Secrets <ul><li>Everyone here knows what food is healthy </li></ul><ul><li>Everyone here knows what we should be eating </li></ul><ul><li>Everyone here knows what we shouldn’t be eating </li></ul><ul><li>Everyone here knows what we should be feeding our patients (guests) </li></ul>The Reality… Very Few are Doing Anything About it!!!
  4. 5. The Outcome… <ul><li>Most Common Causes of Death, United States, 2001 * </li></ul>
  5. 6. HFWBH IS Doing Something About It <ul><li>West Bloomfield Hospital is Vested in Wellness </li></ul><ul><li>We Have Embraced the Reality, “It’s What We Are Eating That’s Making Us Sick.” Doctor’s Abide By The Standard, </li></ul><ul><li>“ Do No Harm.” </li></ul><ul><li>Our Food Service Department is Committed to Fulfilling the Same Standard </li></ul><ul><li>We Offer Made to Order, Certified Organic Food in Henry’s Café and Patient Food Services </li></ul><ul><li>No Batch Cooking Allows Us to Manipulate Entrees to Satisfy Diet Specific Needs </li></ul>
  6. 7. Food Heals <ul><li>“ Leave your drugs in the chemist's pot if you can heal the patient with food” Hippocrates </li></ul><ul><li>“ Let nothing which can be treated by diet be treated by other means” Maimonides </li></ul>
  7. 8. Which Would You Prefer? Typical HFWBH
  8. 9. Simple Substitutes <ul><li>For very sick people, eating well, eating nutrient rich foods is like a lifeline to healing… </li></ul>Compare… A Bowl of Iceberg Lettuce vs. A Spinach & Arugula Salad, which has more than 4 times the Vitamin A content and 3 times the Vitamin C content. Frozen Carrots - Steamed vs. Boiled, which loose up to 70% of their water-soluble vitamins when boiled. Steaming helps to keep most of these vital nutrients intact. Canned Fruit Cocktail vs. Fresh Fruit with peaches and blueberries or raspberries which have 5 times the fiber, and over 3 times the vitamin/mineral/antioxidant content.
  9. 10. Which Would You Prefer? HFWBH Typical
  10. 11. The Damage… Typical The Damage… HFWBH Alternative Regular Bacon 2 Slices – 120 calories, 10g fat (3g saturated) Turkey bacon Beef Hot Dog 1 w/o Bun – 180 calories, 16g fat (7g saturated), 550mg sodium Tofu Dog Sausages A single pork link – 217 calories and 19.5g fat Chicken Dried Apple Sausage Fried Chicken 1 Breast – 400 calories and 22g fat Grilled Chicken
  11. 12. Which Would You Prefer? HFWBH Typical
  12. 13. Fresh is Best! <ul><li>Things that may be very healthy when prepared fresh can be very high in salt and sugar when processed and packaged (ex: marinara sauce) </li></ul>Fruits: Fresh fruits are a great source of fiber, vitamins, minerals, phytochemicals and antioxidants. However, canned versions typically have a significant amount of sugar added and may lose many of the vitamins, minerals, phytochemicals and antioxidants during the caning process. Vegetables: Fresh vegetables have many of the same nutrients that are also affected by the canning process. Typically, canned vegetables will have added salt as well.
  13. 14. Which Would You Prefer? HFWBH Typical
  14. 15. How Far Does Your Food Travel? <ul><li>According to the Center for Urban Education About Sustainable Agriculture… </li></ul>Tomatoes 1,369 miles Grapes 2,143 miles Beans 766 miles Peaches 1,674 miles Greens 889 miles Lettuce 2,055 miles Apples 1,555 miles
  15. 16. Restoration of Local Economy <ul><li>By purchasing locally, we are contributing to the community, striving to alleviate some of the economic hardships in Michigan </li></ul>Danny & Michelle Lutz – Owners of Maple Creek Farm in Yale, MI
  16. 17. Michigan Farm Fresh Produce <ul><li>Fruit Availability Calendar </li></ul>Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Apples 8/15-2/28 Apricots 7/1-8/15 Berries (Black) 8/1-9/15 Blueberries 7/13-9/15 Cantaloupe 8/7-9/20 Cherries (red tart) 7/1-7/31 Cherries (sweet) 7/1-8/31 Grapes 9/1-10/15 Melons 8/10-frost Nectarines 8/20-9/10 Peaches 7/15-9/20 Pears 8/20-10/31 Plums 8/6-9/20 Raspberries 7/1-7/31, 8/25-9/30 Rhubarb 5/1-5/31 Strawberries 6/7-6/30
  17. 18. Michigan Farm Fresh Produce <ul><li>Vegetable Availability Calendar </li></ul>Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Asparagus 5/1-6/30 Beans (snap, green, etc.) 7/1-9/30 Beets 8/1-10/20 Broccoli 7/10-10/15 Brussels Sprouts 10/1-11/15 Cabbage 7/1-10/31 Carrots 7/20-10/31 Cauliflower 8/1-10/31 Celery 7/1-12/31 Corn (sweet) 8/1-9/21 Cucumbers 8/1-9/15 Greens 6/1-10/10 Eggplant 7/1-10/31 Lettuce 6/15-9/15 Onions 8/25-1/31 Parsnips 9/1-10/15
  18. 19. Local Michigan Farmers <ul><li>David A. Ruhlig Farms – Carleton, MI </li></ul><ul><li>George Rudich Farms – Ray, MI </li></ul><ul><li>Leitz Farms – Sodus, MI </li></ul><ul><li>Roscoe and Horkey Farms – Dunbee, MI </li></ul><ul><li>Van Steenkiste Farms – Macomb, MI </li></ul><ul><li>Van Dyke Farms – Imlay City, MI </li></ul><ul><li>Applewood Farms – Deerfield, MI </li></ul><ul><li>Full Circle Organic Farms – Howell, MI </li></ul><ul><li>Fordos Organic Farms – Merrill, MI </li></ul><ul><li>Integrity Organic Farms – Vermontville, MI </li></ul>
  19. 20. Nothing is More Certain Than Change… <ul><li>We may live without poetry, music and art; We may live without conscience and live without heart; We may live without friends; We may live without books; But civilized man cannot live without cooks. </li></ul><ul><li>Edward Robert Bulwer-Lytton </li></ul><ul><li>To cook from the farm and not from the freezer you need to know how to cook. Institutional feeding should not be run like a food factory. But, a kitchen should be run like a kitchen. </li></ul><ul><li>Invest in your culinary staff, you will reap the benefits ten-fold </li></ul>
  20. 21. Culinary Wellness Inspired By You May 2-31, 2010 Breakfast: 5:30 a.m.-10:30 a.m. Lunch: 11:00 a.m.-2:30 p.m. Dinner: 5:00 p.m.-9:00 p.m. All Day Menu Selection: 24 hours/7 days Frank Turner, Executive Chef Culinary Wellness Team EAT WELL. LIVE WELL At Henry Ford West Bloomfield Hospital, we are committed to your overall wellness. Interested only in what is best for you, we utilize every available source for your optimal health. That’s why we select highly nutritious foods to assist in the healing process. In our kitchen, we create meals designed for your best health by always using fresh, wholesome foods, all-natural ingredients and, where practical, certified organic and sustainably grown produce harvested from locally and regionally renowned farms. Please enjoy the variety of choices we have created for you, which feature delicious vegetarian meals, foods right in omega-3 fatty acids, fresh fruits and vegetables, and delightful desserts. Dine on exceptional, nutrient-rich creations, and feel your best health!
  21. 22. Spring Selections Miso Chicken Salad with Fresh Asian Vegetables & Grilled Chicken Poached Salmon w/ Celery Root Remoulade & Roasted Asparagus Spicy Stir-Fry Vegetables over White Rice with Carrot Consomme Herb Crusted Tilapia with Haricot Vert & Red Skin Potatoes Finished with Lemon Aioli Grilled Chicken with Angel Hair Pasta, Roasted Red Peppers & Fresh Vegetables Finished with Pesto Maple Roasted Portobello Mushroom Burger w/ Mustard Sauce, Lettuce & Tomato Seared Chicken w/ Sweet Potato Risotto, Brussels Sprouts & Sage Chicken Jus Lie Kale Stuffed Tilapia with a Light Lemon Garlic Sauce & Roasted Potatoes Pan Seared Scallops with Julienned Organic Carrots & Wilted Greens with Lemon Vinaigrette Grilled Trout w/ Lemon Caper Sauce, Roasted Potatoes & Fresh Organic Steamed Broccoli Grilled Salmon w/ Yukon Mashed Potatoes, Yogurt Dill Sauce & Wilted Baby Spinach Penne Pasta with Artichoke Pesto, Fresh Vegetables & Chicken
  22. 23. Summer Selections Grilled Halibut with Tomato Saffron Cous Cous and Sundried Tomato Relish Tomato Fettuccini with Organic Carrots, Grilled Chicken & Fresh Spinach w/ Chicken Veloute Roasted Organic Zucchini & Heirloom Tomato Pasta Salad with Parmesan Reggiano Broiled Lake Superior Whitefish with Panzanella Salad & Roasted Baby Potatoes Grilled Breast of Chicken with Vanilla Roasted Pineapple Salsa & Roasted Sweet Potatoes Vegan Vegetable Stew made with Fresh Organic Vegetables in a Rich Tomato Broth Seared Scallops with Asian Vegetables & Organic Carrot Consomme over Brown Rice Spinach Gnocchi with Traditional Marinara, Wild Mushrooms, Fresh Vegetables & Reggiano Sauteed Michigan Lake Perch with Pancho Sauce, Cauliflower & Yukon Gold Mashed Potatoes Organic Strawberry Salad with Arugula, Michigan Blueberries, Organic Strawberries, Pine Nuts, Red Onion, Maytag Blue Cheese & Balsamic Vinaigrette Lemon & Ginger Poached Chicken with Asian Sticky Rice & Fresh Stir Fry Vegetables Tuna Salad Stuffed Organic Tomato
  23. 24. Fall Selections Mushroom Ravioli with Pea Tendrils, Tomatoes, Carrots & Vegetable Consommé Bronzed Salmon with Scallion Water Relish atop Brown Rice Spinach Fettuccine with Grilled Chicken, Traditional Marinara & Root Vegetables Potato & Chive Encrusted Whitefish with Pancho Sauce & Organic Broccoli Sautéed Chicken with Sweet Corn Relish, Organic Broccoli & Yukon Gold Mashed Potatoes Wok-Style Shrimp atop Spicy Black Beans with Asian Vegetables Angel Hair Pasta with Grilled Chicken & Tomato Leek Sauce Apple Grilled Turkey with Cider Glaze, Baked Acorn Squash & Braised Red Cabbage Jalapeno Red Bean Burger with Sundried Tomato & Chive Aioli Turkey Meatloaf made with Smoked Gouda, Mushrooms, Onions, Carrots, Spinach, Mashed Potatoes & Flourless Gravy Quinoa Cassoulet with Grilled Asparagus Broiled Tilapia with Chimichurri Sauce & Brown Rice
  24. 25. Winter Selections Grilled Tuna with Braised Winter Greens & Celeriac Mashed Potatoes Dilled Whitefish with Cauliflower Latkes & White Rice Sautéed Chicken Breast with Artichoke Pesto & Braised Michigan Kale Pappardelle Pasta with Mushroom Essence, Slow Roasted Tomatoes, Portobello Mushrooms & Edamame Winter Salad with Haricot Vert, Roast Beet, Fingerling Potatoes, Wild Mushrooms, Blue Cheese & Balsamic Vinaigrette Tilapia Veracruz over Cilantro Rice Braised Scallops with Fennel, Spinach, Kale & Swiss Chard over Angel Hair Pasta Panko Crusted Baked Salmon with Celery Root Salad Provencal Chicken with Tomato Basil Aioli. Served with Yukon Gold Mashed Potatoes Pecan Chicken Breast with Michigan Cherry Sauce & Herb Polenta Grilled Chicken with Pesto, Roasted Vegetables & Bowtie Pasta Tortellini with Roasted Vegetables & Pesto
  25. 26. Questions & Answers Thank You!