So Hospital Food quality is not just a Children's Hospital Issue.

http://news.bbc.co.uk/today/hi/listen_again/newsid_9668000/9668774.stm
 On December 22nd I met with some more folks at Children's hospital.  I don't really think there is a real understanding of the concept of Food as Medicine.  They are clearly confused about the purpose of food and how important it is to make sure people are fed. 

An entire part of the LiveStrong web site is devoted to food and nutrition.  http://www.livestrong.com/diet-and-nutrition/

I asked what was allocated for the children's food budget and was told they spend what they need.  When asked if the cafeteria food was subsidized, I was told no and then yes.  When asked why there was not any protein on the salad bar, I was told "People would eat it".

When asked what was being changed, I was told that in 2015 it would be wonderful.  When I asked what would happen by mid January, they were less optimistic but there was some talk about doing a "Pilot Study" with the young adults. 

This is not brain surgery or even LP's done in IR.  This is food.  This takes ingredients, preferably fresh and changing it's form via the adding of heat and taking it to people to put in their bodies.  This is fresh greens, and veggies, and fruit and fish...........   Simple, clean direct from the kitchen to the consumer.

There has been no focus on making things better now other than there will be a new computer system by each bed and the kids will know the calorie count of what they are eating.  The food will be the same.  The bread will be the bad cheap frans stuff, lettuce will be Iceberg, the food cold and smelly when delivered.  The food will take up to 40 minutes to get to the floor.

I did visit the kitchen.  At 1:30 there was no cooking happening.  The kitchen is horribly small.  I was sort of shocked to see how small but there was a soup kettle but it is not used for that purpose.  There was not stock pot soup on hand.  There was Amy's lentil soup and some Stagg Chili.  Since most, if not all the soup is really watery, I think they take a few cans of Amy's and water it down.  Most of the soups are very thin and unsubstantial.  If you want Navy bean soup, you have to work really hard to get any beans.

Okay, I get that the kitchen is small.  Okay, so order GOOD stuff.  If you are not going to even try and cook, small batches of nutritional food, try to dump better stuff from the bags. 
Roast some veggies, steam some of the veggies.  Make some soup in the kettle that has stuff in it. Buy better lettuce, put some pre-cut ham and chicken on the salad bar. 

Put the calorie count on your most popular Asian Appetizer bar.  See how popular it would be. 

Okay, lets see if people follow through.  Lets see if they change when they take the food to the floor.  Lets see if the food is delivered in a way that keeps it hot and appetizing.  Lets see if there are whole wheat items offered, lets see if there are the small changes. 

I don't understand how hard it is to back a few cookies and serve them.  I don't buy the argument that if you bake cookies people are going to complain that you are a cookie pusher.  You are a hot dog pusher and are proud of it.  

I think for a period of 7 days, executives and the managers of the food service and the hospital should have to be served on the trays three times a day and not be allowed to bring anything from home or go out to lunch. 

I think they should also have to take dinner home from the cafeteria for their families.  I think the Chef should have to meet with his clients, our children. 

Bon Appetite prepares great stuff at the Hutch.  Lunch was cheaper than at Children's and appitizing.  Go figure.