Hospital Food
New Culinary Institute Supports
a Nutrition Revolution
Chef Frank Turner and the first Culinary Institute for Health
Care, at Michigan’s Henry Ford West Bloomfield Hospital, are
proving that hospital food can be healthy, nutritious and tasty.
There, they train chefs from around the world in recipes such
as veggie hummus, roasted pears,
carrot raisin slaw, maple-glazed
spaghetti squash and parsley vin-
aigrette. Appropriate spices help
regulate inflammation and blood
sugar. Specialty dishes address di-
etary needs, from gluten-free and
diabetic to cardiovascular issues
and food allergies.
Despite three decades of
research showing that fresh, well-
prepared food is packed with
natural disease-fighting nutrients
that help speed healing and pre-
vent illness, there’s long been a disconnect when it comes to
hospital food. A 2003 article in the journal Nutrition reported
rates of undernourishment in some U.S. hospitals as high as
41 percent, but the tide seems to be turning.
In 2008, Dr. Ronald M. Davis, immediate past president
of the American Medical Association, called on hospitals
to “buy meat and poultry raised without nontherapeutic
antibiotics, use milk produced without recombinant bovine
growth hormones and replace unhealthy snacks found in
many vending machines with healthy choices.” The nonprof-
it coalition Health Care Without Harm has secured pledges
from hospitals in 21 states to serve locally produced organic
and chemical-free food. William Notte, past president of the
American Society of Healthcare Food Service Administrators,
reports that most hospitals now buy fresher and less pro-
cessed food, because patients are demanding it.
For more information, visit HenryFord.com/food revolution.
In every community,
there is work to be done.
In every nation,
there are wounds to heal.
In every heart,
there is the power to do it.
~ Marianne Williamson
natural awakenings January 2010
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