Hospitals create custom cuisine for patients

Special diets require chefs to use creativity to satisfy patient customers.

Feb. 21—Creating made-to-order dishes has become second nature to many hospital chefs, especially those trying to help very ill people enjoy their food. Pnina Peled, executive chef at Memorial Sloan-Kettering Cancer Center, recently was challenged to feed a teenage cancer patient who wanted pizza, but because of the patient's chemotherapy treatments, her taste buds were dulled and she could only taste lemon.

"This kid liked Italian food, and we couldn't think of a lemon-flavored pizza because we kept thinking of tomato sauce," says Ms. Peled told The Wall Street Journal. After some trial and error, the chef created a pizza with a lemon Alfredo sauce for the young patient. "We made it for her three or four times in a month because she kept requesting it," Ms. Peled says.

Along with updating menus with healthier options, hospitals must create food that caters to a variety of medical needs such as gastric-bypass, cardiac, diabetic and cancer-related food challenges.

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University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

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gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

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Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

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Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

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