Bkmk
Hmmmm. I am trying to square this notion with the realities of state-run health care.
Remembering back, hospital food has a taste unlike any other.
I don’t know what exactly it is but you never encounter that taste anywhere else (fortunately).
I ate it but it was definitely different.
I’ve worked at 3 different hospitals; the food at two were excellent, but the food at the Catholic hospital was inferior. They all used the same food service (Aramark, if I recall) but the Catholic hospital bought a cheaper meal plan. Having said that, patient diets are often ordered to be low sodium, low sugar, etc., which can certainly effect the taste of the food.
its NYC.
If you want to understand how little the medical community understands about health, look at the food they serve in hospitals.
Stay at a UPMC hospital (Pennsylvania) for a week. You’ll be BEGGING for the trash they fed you in college.
The quality of hospital food has a wide variance.
Much depends on which dietitian is planning the menu, where they obtain the foods, the ability of the assistant cooks to follow direction, the ability to transport prepared food before any reheating is needed. How does this kitchen interpret a menu recommended for diabetics or seniors or those clinically overweight?
Underlining all that, I’ve had several hospital stays over the last 10 years for various and sundry causes. I may have something quite plain and other times something quite good.
On my last hospital stay last May, I was served some of the best flank steak and gravy I’ve ever had in or out of the hospital. I consider myself an amateur cook at home.
This flank steak with gravy, scalloped potatoes and broccoli was so good, I called the hospital kitchen the day after being discharged. I spoke to the head cook to find out what cut of beef she used and how in the hell did she get it to be so tender? She was happy to answer my questions.
The secret lay in slow cooking everything, then adding boullion base later on, with a dusting of corn starch.
The broccoli was tender and still green, not like the usual where it’s overcooked, grey and floppy limp.
My experience at hospitals also suggests that they know you're fit for discharge after treatment if you've survived the starvation diet and lack of sleep.
It is a great deal better than what is served in school cafeterias.
In 1980 communities had an average of one hospital bed per 1,200 citizens, aged birth to 90.
Today, that number is around one bed per 7,200 citizens or residents. Medical costs have risen over 1,000%. Number of employees in Healthcare has risen 500% (most are unskilled, non professionals like clerks and office help). Opioid addiction is rampant because nobody can be admitted to the hospital for post surgery care to manage pain or infection, just sending you home with opiates for self management of pain, and antibiotics for wound care.
It's dystopian insanity on display.
Hospitals should switch to dog food ... problem solved.
LOL...hospital CARE isn’t fir for a dog!
“It was great having a delicious, nutritious gourmet meal before being killed by Remdesivir.”
Whatever I checked on the menu did not appear ... just chicken pot pie. Luckily I special ordered hamburgers through my wife who distracted the nurses with chocolate covered strawberries.
Three-meals-a-day is not mandatory for health.
In fact, fasting (as in time-restricted feeding, one-meal-a-day, other arrangements) is very helpful for most adults.
Another issue is that using the government food pyramid (USA version) as a guide to eating has caused much death and disease for over 50 years.