November 10 2010,
Martha Jefferson Hospital's Simply Balanced program works to help hospital patients, staff and visitors eat healthier meals in the cafeteria.
Healthy options are marked with a label.
"What we are trying to do is help people identify food items that are in the cafeteria, with one easy to recognize label," said Catherine Boucher, the Food Service Manager.
The program has made broad based changes, using leaner proteins, lower sodium, and healthier cooking methods.
"We use a lot of recipes that are traditional recipes like Eggplant Parmesan, but then we modify them, so we bake the eggplant instead of fry it," said Boucher.
So far, the program has been well received by those eating the meals.
"I think it is a hit, we do have a lot of the population at the hospital that wants to eat healthy. We are attracting new customers," said Boucher.
The Simply Balanced option does cost a little more than other cafeteria foods.
"There is an increased cost when you are talking about organic, or even locally grown produce," explained Boucher.
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