Clifton Springs Hospital is taking a different approach to food.
The campus got rid of its fryers and grills, which was a drastic move, according to officials.
“Hospital food really should be reflective of what we want for our patients. We want our patients to go away healthier, feeling better,” said Hannah Smith, who serves as the hospital’s clinical nutrition manager.
Clifton Springs Hospital is operated by Rochester Regional Health.
“We had fryers here, we had grills here. A lot of burgers and fries. That was just what people ate a lot of,” said Donna Smith, VP of Operations at Clifton Springs Hospital and Clinic.
The goal is to shift the focus of what kinds of foods people are putting into their bodies. Whether they’re patients or staff – having access to good foods – not the fried kind – is important.
Dr. Dustin Riccio, President of the Eastern Region of Rochester Regional Health says mindset change is required.
A new cafeteria offers a salad bar, sandwiches, fruit and even fresh honey made from hives on the roof of Unity Hospital. Riccio says there’s something for everyone.
“This is not all quinoa and kale, so we are trying to give things in moderation,” he explained. “There’s that value-based portion of it. That value-based proportion of it is preventive. How do we keep people out of the hospital? And I think this is one of the great steps to making that happen.”
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