A Care Signature menu – seasoned and spiced for better health

With the successful adoption of Care Signature Clinical Pathways, which provide the highest-quality, evidence-based care for patients, Food and Nutrition has applied a similar approach to plant-forward patient menus.

The new menu will feature healthy choices for all patients and highlight vegetarian options. There will also be traditional meat choices and vegan options, but the overall focus is to promote health, specifically cardiovascular health.

In fact, YNHHS Heart and Vascular Center (HVC) leaders were instrumental in the menu changes.

“A majority of heart disease-related deaths can be linked to poor food choices,” explained Maura Shea, RN, executive director, HVC Inpatient and Ambulatory Services. “The right foods can improve health and decrease development of chronic diseases, as well as reduce the risk of death. Our goal is to provide healthier choices and nutrition education while patients are in the hospital, with the hope they will continue making healthy choices following discharge.”

Food and Nutrition researched plant-forward menus at New York and Massachusetts hospitals, taking the best ideas back to YNHHS kitchens where chefs collaborated on enticing new dishes. “Plant-forward” means a plant protein option is the first choice a patient sees when perusing menu items. Food and Nutrition’s goal was to make 70 percent of the food from scratch at each hospital and ensure at least 50 percent of menu options were plant-forward.

“We heard our clinicians,” said Nicole Guillory, a director at Sodexo, YNHHS’ food services vendor. “It kicked off a major menu revitalization effort that frontline staff have embraced.”

What’s on the new menu? Some of the specialties include pasta in a Bolognese sauce of mushrooms and spices; eggplant parmesan; smoky bean chili; chimichangas; and a Kung Pao tofu stir fry.

During recent tasting events, clinicians’ and hospital leaders’ reactions to the new dishes were overwhelmingly positive.

“One woman was eating the tofu and thought it was chicken,” Guillory said, “and that was exactly our goal.”

“Our HVC Inpatient System Advisory Committee collaborated with Food and Nutrition on improving awareness of their heart-healthy food offerings,” said Akshat Gadgil, MBBS, HVC strategic initiatives lead. “Committee members were impressed to see the quality and variety of heart-healthy and plant-based meal options. It’s evident that these new offerings are crafted with high-quality ingredients, ensuring both taste and nutritional value, and reflecting our commitment to top-tier patient care.”

In January, Food and Nutrition will start adding specials to get creative and try out new ideas.

“Whether it’s breakfast, lunch or dinner, we’ll keep trying to spice up the menu in healthy new ways,” Guillory said.