Angela Mallory, a 21-year-old who stayed at the hospital in rural Hermiston, OR for five days recently for the delivery of her son as saying, "Oh man it was good." The naturally lean bison, pasta primavera with fresh vegetables are some of her favorite food in the hospital.
Nancy Gummer, director of nutrition services at Good Shepherd said, "What we are trying to do is provide not just our patients, but everybody that eats here, with foods that are health promoting."
The change to organic food has made the alterations in every meal, according to the patient's sodium or fat restrictions, unnecessary because the healthy food served commonly to all the patients is devoid of trans fats and major additives.
Our bodies are "bombarded with this stuff all the time," Gummer said. "All our ingredients are actually food."
"The purer and cleaner the food is, the better the ability of that food to improve the health of people," said Mark Peterson, manager of food, nutrition and environmental services for St. Charles Medical Centers in the central Oregon cities of Bend and Redmond. "That is a key recognition hospitals are making."
Fresh fruit smoothies are given to patients at the Peterson's hospitals. They can also visit the onsite farmers market.