Colleton Medical Center的动态

?? Food is medicine ?? Spotlight on Hospital Catering This weekend, Mina Holland’s article in The Guardian shone a light on the wide variance in catering standards across the UK, and the importance of making hospital food nourishing and appealing, especially for children, to support their recovery. Philip Shelley FIH, Tim Radcliffe, and the team at NHS England have made great progress with the NHS Chef Academy, focusing on enhanced training, higher nutritional standards, and a push for consistent, quality food across all facilities. They’ve partnered with Charlotte Fairall and Sophie's Legacy to develop the “More Please” Children’s Culinary Concept, offering sample dishes that inspire better meal options for children’s wards. ?? It’s encouraging to see some NHS Trusts committed to food that truly nourishes, despite budget constraints and varied catering models, whether in-house, contracted, cook-chill/frozen, or fresh. ?? We need to keep food quality on the agenda! Getting involved as a Governor at your local Trust can make a real difference in supporting catering and facilities teams, helping to prioritize better meals for patients, staff, and visitors alike. Caroline Benjamin MSOFHT joined her local trust as a governor to highlight food standards and best practice to increase quality, she is aware we need to push food onto NHS Providers agendas for their governors conference to ensure all Trust across the UK are talking about food as medicine within their regular their meetings! Consistency is key, and this vision deserves full support for a meaningful, widespread impact. Let’s rally for greater investment in training, resources, and a future where high-quality, accessible hospital food is a standard, not an aspiration. #NHSChefAcademy #Sophie’sLegacy #BetterHospitalFood #HospitalCatering #NHS Henry Dimbleby https://lnkd.in/ejgJ6XNJ?

The New York City Health + Hospitals, the biggest public hospital system in US, serve plant based foods as a default. ?????? The result? ??Cutting down emissions by 36% ??Over 90% of patients satisfied with their food ??With each plant-based tray costing 59 cents less, close to a $1M of cost savings have been achieved already The experience design is a big brilliant nudge: ??The menu is plant-based by default. If patients wish to have meat, they need to make a request ??When taking orders, the menu is presented by personnel trained in explaining not only the flavour profile to the patients but also the nutritional content and its benefits ?? The word “vegan” is not used so as to not put people off. ??Upon admission, the patients receive educational material about the catering approach. During their stay, TV screens promote plant-based dishes. Upon discharge, the patients are given a plant-based recipe booklet to take home to help them put what they learnt into practice

This review aims to identify hospital food service strategies to improve food consumption among hospitalized patients. A systematic search that met the inclusion and exclusion criteria was manually conducted through Web of Science and Scopus by an author, and the ambiguities were clarified by two senior authors. The quality assessment was separately conducted by two authors, and the ambiguities were clarified with all the involved authors. Qualitative synthesis was used to analyze and summarized the findings. A total of 2432 articles were identified by searching the databases, and 36 studies were included. The majority of the studies applied menu modifications and meal composition interventions (n = 12, 33.3%), or included the implementation of the new food service system (n = 8, 22.2%), protected mealtimes, mealtime assistance and environmental intervention (n = 7, 19.4%), and attractive meal presentation (n = 3, 8.3%). Previous studies that used multidisciplinary approaches reported a significant improvement in food intake, nutritional status, patient satisfaction and quality of life (n = 6, 16.7%). In conclusion, it is suggested that healthcare institutions consider applying one or more of the listed intervention strategies to enhance their foodservice operation in the future.

Leftovers are a great way to save money and reduce food waste. During National Food Safety Education Month, use these tips to properly refrigerate and reheat leftovers: https://lnkd.in/dCuDnd3b #eatright #NFSEM

We believe in the power of food as medicine at Luby's Culinary Services! Our recipes are crafted with fresh ingredients to support the success of the patient's care plan. Our commitment to enhancing the patient experience drives everything we do. #FoodIsMedicine #PatientCare #LubysCulinaryServices #PatientExperience #FunctionalMedicine

In many sites where group catering services are provided, leaving no food on the plates is essential, especially for those who need careful #nutritional management, like students and soldiers. Yet, nowhere is this more critical than in #hospitals. Understanding whether #patients consume the #food served to them is vital. Discover how AI is transforming meal monitoring in #healthcare settings.

The future of food as medicine: It's a work in progress - FoodService Director The future of food as medicine: It's a work in progress??FoodService Director Learn more https://lnkd.in/ePs_Ccpz

What Food as Medicine Isn’t- Unless their credentials include RD your physician is NOT your dietitian. Food as Medicine encompasses - food security, accessibility, availability and affordability to #feedtheneed, food safety to protect, food inclusivity for cultural and religious respect and medical nutrition therapy that is preventive, proactive, realistic and practical where the patient and the RD work together to establish a plan based on empathy, best practices, and evidence. #nutritioninfofromthosethatdoknow #activeadvice #fuelsofengagement

Are you a dietitian, nutritionist, doctor, nurse, or other allied health professional involved in nutrition? What do you think about convenience cooking products? We need volunteers who are healthcare professionals to participate in an online research survey and share their opinions on convenience cooking products (meal bases, recipe bases, simmer sauces, marinades, ready-made sauces & and recipe concentrates) and if they would recommend them to their patients/clients. The survey should only take around 10 minutes. Go to https://lnkd.in/gWshMmpY (copy and paste into browser) to complete the survey. Not in one of these professions? Please consider sharing to help us reach participants.

California is introducing new regulations for baby manufacturers in 2025. The focus on food safety is much needed, but it will bring new challenges for healthcare providers. Learn more about how medical providers can prepare. https://lnkd.in/ghKTvjgc #healthcare #AB899 #FoodRegulations