Foodservice Equipment & Supplies

AUG 2018

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

Issue link: https://fesmag.epubxp.com/i/1006973

Contents of this Issue

Navigation

Page 51 of 92

AUGUST 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 49 F ood and nutrition are crucial components of both cancer treatment and prevention. That notion be- came a driving force for the creation of the Mobile Education Kitchen, which marries the functions of a food truck with the showmanship of the Food Network. The vehicle combines food and nutrition education in a mobile format specifically equipped and branded for The Ohio State University Wexner Medical Center's (OSUWMC) James Cancer Hospital and OSUWMC Nutrition Services. "The concept of the Mobile Education Kitchen is to take our knowledge and expertise out on the road and get in front of as many people as possible to help educate on a multitude of subjects including healthy eating, recipe makeovers, and quick-and-easy preparation tips and tricks," says Drew Patterson, culinary director, Nutrition Services. The vehicle supports community fairs and network- affiliated hospitals and will accompany the medical center's mammography vehicles as requested. Currently, private groups can request the vehicle. The James fundraising efforts, specifically the Celebration for Life event, cover related costs. Consumer interest has been high, with 30 event requests in the first 3 months of the program, and Patterson anticipates participating in up to 100 events before the end of 2018. "We have been doing community and garden education for many years," says Julie Jones, director of OSUWMC Nutrition Services. "This vehicle makes the process simpler and literally mobile so we can support audiences large and small and use onboard cameras and audio technology to extend the audience through video feeds to remote locations and patient rooms." The 30-foot-long, 8-foot-wide full-service demonstration vehicle is equipped with internal cameras that show those on the outside what's happening inside. Viewers watch on the two 3-feet-wide by 2-feet-high monitors outside the vehicle. ON-SITE PROFILE TAKING FOOD AND NUTRITION EXPERTISE ON THE ROAD The Ohio State University Wexner Medical Center creates an innovative and educational mobile kitchen. By Donna Boss Photography by Michael Folino THE HOSPITAL'S MISSION The Ohio State University Comprehensive Cancer Center (OSUCCC), which includes the Arthur G. James Cancer Hospital and Richard J. Solove Research Institute (OSUCCC – James) is a National Cancer Institute–designated comprehensive cancer center aligned with a nationally ranked academic medical center and a freestanding cancer hospital on the campus of a public university. The focus of care centers around the fact that cancer is no lon- ger defined solely by stage and location (e.g., stage 3 breast cancer) but rather by its biologic and genetic makeup, according to the cen- ter's website, which further states, "There is no routine cancer — it is different in each person. Working together and utilizing state-of-the- art facilities and technology, clinicians and researchers at Ohio State are speeding the development and delivery of treatments that target the molecules and markers fueling each person's unique cancer."

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - AUG 2018