Hospitals Go Organic for Patients' Sake

Julie Yochim, 50, a nurse at Kaiser Permanente in Portland is shown as she samples foods at the farmers market across the street from the medical center Friday, Sept. 15, 2006, in Portland, Ore. Good Shepherd is one of many hospitals across the nation offering food that's healthier for patients, workers and the environment. Some hospitals have created onsite farmers markets. Some have hired chefs and former restaurant employees to run their kitchens. (AP Photo/Rick Bowmer) (Rick Bowmer - AP)

PORTLAND, Ore. -- Patients at Good Shepherd Medical Center like the hospital food so much, some come back to eat after their stay is over.

The food is cooked from scratch. The menu features offerings like wild salmon and local organic produce. Even the pie has a hint of health, packed with antioxidant-rich dried cherries.

"Oh man it was good," said Angela Mallory, a 21-year-old who stayed at the hospital in rural Hermiston, Ore. for five days recently for the birth of her son.

She was reticent about trying the naturally lean bison, but wound up enjoying it. She also dined on pasta primavera with fresh vegetables. She now makes a point of trying to meet her mom, who works at the hospital, for lunch.

Good Shepherd is one of many hospitals across the nation offering food that's healthier for patients, workers and the environment.

Some hospitals have created onsite farmers markets. Others have hired chefs and former restaurant employees to run their kitchens.

"What we are trying to do is provide not just our patients, but everybody that eats here, with foods that are health promoting," said Nancy Gummer, director of nutrition services at Good Shepherd.

The hospital no longer needs to modify each meal for a patient's sodium or fat restrictions. Instead it serves healthy food to everyone. In just one year, Gummer has been able to rid the hospital of all trans fats and major additives.

Our bodies are "bombarded with this stuff all the time," Gummer said. "All our ingredients are actually food."

Hospitals, which have typically served institutional food because of labor or cost demands, are changing their approach.

"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."

Patients at Peterson's hospitals can get fresh fruit smoothies or visit the onsite farmers market.