Newswise — Hospital food has a bad rap for a good reason - the majority of hospitals in the U.S. serve food that tastes bad, is fried, and overall, just isn't good for you. Michigan’s Henry Ford West Bloomfield Hospital is part of a national trend in health care by changing the very concept of hospital food. Here's what's on the menu: Michigan carrot hummus, roasted pears, carrot raisin slaw, maple-glazed spaghetti squash and parsley vinaigrette. The hospital chef uses ingredients that add flavor and nutrients such as turmeric, which has anti-inflammatory properties and cinnamon, which has been shown to help regulate blood sugar.
And recipes have been created for patients with specific medical conditions: from diabetes, to cardiovascular disease. Recipes are also designed around those with food allergies and those needing a gluten-free diet.
Using produce from two Michigan-based organic farms, the hospital staff has worked for two years to develop recipes for healthy, tasty food for patients and their families, employees and the community. A partnership with Schoolcraft College of Culinary Arts, which boasts five of the 45 certified master chefs in the United States, brings student chefs into Henry Ford’s kitchen, a very cost-effective staffing solution.
The hospital is partnering with local organic growers for produce and plans are under way for an on-site greenhouse that will supply fresh produce for the hospital.
To learn more about the Henry Ford West Bloomfield Hospital food revolution, check out recipes or watch video of hospital Chef Frank Turner preparing Sautéed Michigan Lake Perch in the hospital's demonstration kitchen, go to:www.henryford.com/foodrevolution