An Innovative Program for Hospital Nutrition

IF 1.5 Q3 PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH American Journal of Lifestyle Medicine Pub Date : 2024-09-14 DOI:10.1177/15598276241283158
Samantha Morgenstern, Mercedes Redwood, Anna Herby
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Abstract

New York City (NYC) Health + Hospitals implemented a nutrition program making plant-based meals the primary lunch and dinner options for patients at its 11 hospitals. Plant-based and culturally diverse meals are prepared and distributed by a central culinary center, managed by Sodexo. Food service associates visit patient rooms and verbally introduce the featured meals each day. To ensure alignment among all staff members, staff are educated about the health benefits of plant-based nutrition and about the new menu items. The plant-based meals have been well received, with patient acceptance over 95% and patient satisfaction above 90%. Per-tray food costs for plant-based entrees cost $0.59 less compared to trays including animal products. Furthermore, the hospital system has achieved a 36% reduction in calculated carbon emissions as a result of the new plant-based menu. Because dietary choices contribute significantly to health and may influence the likelihood of hospital readmissions, prioritizing plant-based meals and nutrition education during the hospital stay may help improve patient outcomes.
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医院营养创新计划
纽约市健康与医院(NYC Health + Hospitals)实施了一项营养计划,将植物餐作为其 11 家医院病人的主要午餐和晚餐选择。由索迪斯管理的中央烹饪中心负责准备和分发以植物为基础、具有文化多样性的膳食。餐饮服务人员每天都会走访病房,口头介绍特色餐食。为确保所有员工的配合,还对员工进行了有关植物营养对健康的益处和新菜单项目的教育。植物餐深受欢迎,病人接受度超过 95%,满意度超过 90%。与含有动物性食品的餐盘相比,植物性主食的每盘食品成本降低了 0.59 美元。此外,由于采用了新的植物性菜单,医院系统计算出的碳排放量减少了 36%。由于饮食选择对健康有重大影响,并可能影响再次入院的可能性,因此在住院期间优先考虑植物性膳食和营养教育可能有助于改善患者的预后。
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来源期刊
American Journal of Lifestyle Medicine
American Journal of Lifestyle Medicine PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH-
CiteScore
4.10
自引率
15.80%
发文量
119
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