There has been an exciting increase in delicious food trends circulating the healthcare industry this year. With so many innovative ideas to help food and nutrition leaders make a difference in the lives of the patients and customers in their care, we thought we would share a few interesting ones.
Fiddling with Finger Food: This trend has always been around for anyone who has, or had, small children at some point in their life. But when does one grow out of those bite-sized chicken fingers and grilled cheese sandwiches. Oftentimes adults break away from these scrumptious scraps and opt for healthier more nutritious items, but why has no one brought them back? For anyone who may have trouble chewing and swallowing, or anyone suffering from dementia, a little twist on an old idea can be just the trick for turning every meal time into an enjoyable experience for everyone involved. Healthier options in bite-sized pieces can encourage patients to eat more since the ease of consumption makes for a longer, easier mealtime that provides the necessary nutrition without all the inconvenience.
Proper Prescriptions: The use of harsh medications can leave patients feeling less than ideal after leaving a healthcare facility. So why not prescribe some delicious fresh fruits and vegetables instead? For the last 14 years, Boston Medical Center has done just that. They haven’t completely done away with pharmaceuticals just yet, but they do actively assist economically disadvantaged former patients maintain a healthy diet by providing rooftop grown “prescription produce.” By providing options for more people to receive healthier food, BMC is able to reduce the frequency at which patients are re-admitted.
Win-Win Agreements: The North Florida School of Special Education culinary students are actively killing two birds with one stone as they enter into agreements with the Arc Jacksonville Village residential home for adults. With the NFSSE students in desperate need of a full-sized commercial kitchen and the residents of ARV in need of reliable and affordable food service, it didn’t take long for the two to join up in this mutually beneficial arrangement. This collective pursuit toward a common goal is exactly the kind of influence that sparks progression within various industries, leading to new life changing norms.
Farm to Fanny Pack: This trend follows a Farm to Table Market series that brings a variety of fresh, locally grown produce to residents of the Sherwood Oaks Retirement Community. Inspired by the idea of eating only real, fresh and local foods, Registered Dietitian, Anna Bohland, and Executive Chef, Fred Buchanan, offer staff and residents of the community the opportunity to purchase, sample, and learn about healthy locally grown food from May to early November each year.
Faux vs. Food: Possibly the most exciting trend making a splash this year is the movement of various healthcare facilities offering real food in place of supplements in senior living dining snack programs. By offering a variety of tasty smoothies, shakes, and snacks all made with real, wholesome ingredients experts at Handcrafted Delights have been able to completely sacrifice all the chemically-filled special shakes and juices that have plagued nursing homes in the past. These natural alternatives offer the same calories and protein needed to fuel residents, without compromising quality.
There are so many create ways to improve the health and wellness of patients in any healthcare facility. Learning and actively committing to progress is the first step. Experience the Vision Software difference by visiting filling out the form in the sidebar to schedule your free demo today, or call 629.777.8989 to speak with one of our qualified staff.