Hospital Food: The Dream Menu
Amanda Skrip, a wellness coach in Chicago, saw first-hand how unhealthy hospital food was after her dad’s heart surgery.
“After surgery, my dad’s doctor wanted him to go on a different diet, but told him not to start it at the hospital because the food was unhealthy,” Skrip says. “If my dad wasn’t going to start his new diet at the hospital, what would incentivize him to do it later? When people are at their most vulnerable — that’s when they’re willing to try something new.”
Skrip knows it can be challenging for hospitals to change the food they serve to patients. Bureaucracy, staff training, cost and food vendors can all get in the way of making healthy changes.
But she’s encouraged by the buzz of healthy school lunch programs. Maybe the same could happen at hospitals?
If so, here’s her wish list of what she’d like to see on the menu:
- Fresh, locally-grown foods
- Less processed foods and refined sugars
- More whole grains
- Adding seed options (flaxseed or chia) to yogurt or oatmeal