Salt Lake City. UTAH (Ivanhoe Newswire) – The age-old complaint that “it tastes like hospital food” is becoming a thing of the past. Hospitals across the country are taking new approaches to patient care, treating food as medicine and transforming the way patients experience their hospital stay.
It looks like the typical bustling kitchen of a fine-dining restaurant, but that's how executive chef Alex Gavan wants it. Gavan, who studied at the Culinary Institute of America in New York City, has a resume that includes 20 years in the restaurant industry, and he is just the kind of person Intermountain Health System is to improve its culinary experience. He was the person I needed to help.
“What we really need in the health care industry is creative, artistic talent. Nutrition is not only an art, it's a science,” said Director of Food and Nutrition Services, Intermountain Health System. said Robin Aufdenkampe, RDN.
Instead of pre-determined meal plans, patients now receive personalized room service and can choose from a menu of fresh, healthy and innovative recipes.
“We slow roast the pork shoulder for hours and then make the gravy from the drippings,” Gavan said.
“It's so different. I enjoy it so much more,” patient Tom Baum said.
Culinary Upgrade is based on the idea that food is medicine and proper nutrition is an important part of the healing process.
“If you're my long-suffering guest, 99 percent of the time, that day is one of the worst days of your life, right? And made with exceptional quality, minimally processed ingredients, and great service.” You can positively impact that experience with food,” Gavan said.
This “Food as Medicine” initiative is not limited to one hospital, but is gaining momentum across the country and attracting the attention of groups such as the American Heart Association. They fully embrace these principles as powerful tools in the fight against heart disease.
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