Healthier foods feature fresh ingredients, fewer sauces and more options
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Top photo: Raymond Rosen, vice president of operations for York Hospital, left, gives Tim Bentzel, director of food services, right, a compliment on the London broil, which will be part of the restaurant style menu coming to York Hospital in January. Bottom photo: Restaurant style meals are tasty, healthful and appealing.
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London Broil: Grilled seared flank steak served with a mellow red wine sauce and garnished with sautéed red onions.
Crab Cake: Succulent crab meat gently tossed with a light dressing and fresh parsley and baked to golden perfection. Served with roasted red pepper remoulade.
These sound like descriptions of entrees served at some of the fancier restaurants.
Actually, they are descriptions of a couple of the entrees which will be on the York Hospital patient dining menu beginning in early 2011.
The WellSpan Surgery and Rehabilitation Hospital also will use the concept of a restaurant-style menu when it opens in late 2011 or early 2012.
Other hot entrees featured include walnut crusted turkey cutlet, broiled fresh salmon, mango pork loin, homestyle beef stew, parmesan chicken and chicken stir fry.
Salad entrees, deli sandwiches, soups, pasta, pizza, baked breads, side salads, fresh vegetables and charbroiled sandwiches are part of the healthier, tastier menu.
“We’re excited about the new restaurant style menu,” said Cindy Ketterman, chief clinical dietitian at York Hospital. “We believe we have taken the menu to another level.
“We wanted to select healthier foods and entrees. We wanted foods that were low in cholesterol and fat, and could be modified in regards to carbohydrates and sodium. And, they had to taste good,” stressed Ketterman.
Ketterman said the menu will meet the dietary needs of 75 percent of York Hospital patients.
The menu calls for fresh ingredients, fewer sauces and more options.
Ketterman said the menu is the result of a lot of research, discussions with other hospitals and departmental teamwork and creativity.
At a recent taste-tasting lunch, several York Hospital staff members had an opportunity to sample items off the menu.
“Everything is made to be healthier,” said Raymond Rosen, vice president of operations. “The recipes contain less fat and leaner meats. Every dish looks and tastes great. A hospital should set the standard for healthful food.
“Meals are important to patients,” he added. “They are one of the few things patients look forward to.”
Cyrus Arthur, clinical information specialist, cardiovascular services, tried the broiled fresh salmon. He said it was delicious and cooked perfectly, “tender on the inside and crispy on the outside.”
Wade Markel, director of the heart center, gave two thumbs up to the many heart healthy items on the menu.
“We ran the menu past our cardiovascular patient advisory group and they were very enthusiastic about it.”
As part of the restaurant style menu, patients can order their meals closer to the time they’ll be eating.
