Fresh New Menu Launched for Patients at Georgian Bay General Hospital

Georgian Bay General Hospital (GBGH) and the GBGH Foundation are celebrating the launch of Freshflex™, a new meal program for hospital patients. Donors, volunteers and the entire GBGH team were invited to sample a meal from the new menu, which included baked chicken breast, roasted carrots and Brussels sprouts, mashed potatoes earth and stuffing, with crispy apples for dessert. From left to right: Megan Erwin and Natasha Mooney, GBGH Food Services; Nicole Kraftscik, Executive Director, GBGH Foundation; Matt & Tara, Fresh 93.1 FM; and Ryan Lesperance.

Georgian Bay General Hospital (GBGH) and the GBGH Foundation celebrated the launch of FreshflexTM, a new meal program for hospital patients. Implemented in partnership with food service provider Aramark, Freshflex™ is an innovative menu system founded on the belief that fresh, tasty and nutritious meals are an important part of everyone’s healthcare journey. One of the most important elements of the program is the equipment, including two specialized ovens and a blast chiller, which were purchased with funds raised from the community through the GBGH Foundation.

The transformation of the Food Services department to accommodate this equipment began in May 2022, with the arrival of the ovens and chiller, followed by renovations of the space to incorporate a new belt line for more efficient meal preparation. The menu includes over 35 chef-inspired recipes using fresh, local ingredients prepared daily by the GBGH Food Services team.

“This project required significant commitment from the community and the GBGH Food Services team, and is a great example of how the Foundation and the hospital are partnering for the benefit of patients” , shares Nicole Kraftscik, Executive Director of the GBGH Foundation. “Our community has invested over $170,000 in equipment, while the Food Services team has worked diligently to learn new recipes and processes for using the equipment, delivering fresh meals to our patients. . »

Freshflex™ The program also prioritizes excellent food presentation to improve appetite, delivering meals on real (unbreakable) dishes and offering patients a variety of options for starters, main courses and desserts.

“Having more varied and visually appealing meals can improve inpatient care,” says Angie Saini, vice president of clinical services and chief nursing officer at GBGH. “An estimated 45% of patients admitted to hospital are malnourished, resulting in a longer stay and more difficult recovery. Providing our patients with the meals they want to eat will improve their recovery time and health outcomes. »

The menu will also continue to evolve based on dietary trends and patient feedback, although initial responses from patients at the hospital have been overwhelmingly positive.

“The food has definitely improved,” shares one patient, and another patient praised the team, saying, “Enjoyed the beef dinner and can’t wait for breakfast. »

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