New Jersey hospital rolls out new patient dining program
"Menu For All Seasons" at Robert Wood Johnson University Hospital highlights seasonality of ingredients, eliminates fried foods.
Oct. 1—No more fried foods. Use more fresh ingredients. Offer in-demand foods considered “seasonal” year-round.
Those are the key goals that the Food & Nutrition Department at Robert Wood Johnson University Hospital, New Brunswick, N.J., set out to accomplish following months of discussion about updating its in-patient menu in recognition of the hospital’s 10-year anniversary of Room Service Dining.