Foodservice Equipment & Supplies

OCT 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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52 • FOODSERVICE EQUIPMENT & SUPPLIES • OCTOBER 2017 ON-SITE PROFILE Introducing a New Restaurant-Style Menu at CHI Health E ating well during and after hospital stays contributes greatly to patients' recovery. So the Food and Nu- trition team at CHI Health developed a strategy to facilitate faster recoveries and lessen the likelihood of medical relapse. "There is a lot of scientific evidence that liberalizing diets is much better for patients. Instead of restricting patients' food choices and intake, we want to encourage them to increase their consumption of good food and nutrients," says Terri Hill, CDM, CFPP, CHI Health, division director for Food and Nutrition. Hill's office is at the headquarters facil- ity, Creighton University Medical Center – Bergan Mercy (CUMC–BM), in Omaha, Neb. She has been working at CHI Health for over 11 years. "We decided to revolutionize our menus and recipes to five core diets," Hill says. The five remaining diets include three National Dysphagia Diets (NDD); a liquid diet; and a house diet, which includes everything but the liquid diet and the NDD diets. Hill's team believes this new approach will improve patient outcomes even after they leave the hospital because they will learn how to eat healthfully and can access recipes from the hospital. The team also anticipates a significant decrease in food waste because patients will be able to select menu items they like. The new menu rolled out in August at CUMC–BM before rolling out at the other 13 CHI hospitals in the fol- lowing weeks. "We worked on reconfiguring and enhancing recipes and menus for 18 months," Hill says. Because CHI Health uses one menu for the entire system, which stretches from Kearney, Neb., to Council Bluffs, Iowa, Hill and her team visited every member of the physicians' medical staff executive committees at each facility to ensure they agreed with liberalizing diets for the anticipated outcome. "The physicians agreed with this process," Hill says. "Then we had to find a way to change our five types of electronic medical records to handle the new menu information." The new restaurant menu contains 7 breakfast choices and 13 lunch and dinner choices daily, along with a variety of other popular menu items. Reconfiguring the use of a cook-chill food preparation system, a centralized tray system and a retherm cart delivery system results in greater diversity and higher-quality food. By Donna Boss Photos by Andrew Jackson

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