Healthy Cafeteria Menu Gains Applause
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Last fall, the Healthy Food Choices Team coordinated the launch of a new, healthy cafeteria menu, and the feedback has been very supportive. The new menu includes an expanded sandwich menu, including organic meats, whole grain breads (from Alvarado Street Bakery) and whole grain tortillas (from La Tortilla Factory) and more vegetable offerings. A whole grain/veggie/sauce plate is available Monday, Wednesday and Thursday. Many of the sandwich/grilled menu offerings have the option of being made into a whole-grain wrap. You can find items such as Grilled Portabella Mushroom Wrap, Mediterranean Sandwich, Grilled Organic Chicken Breast Sandwich served on a whole grain bun, Roasted Vegetable Sandwich, Seasoned Tofu Sandwich or Wrap, Turkey Sandwich using Natural Diestel Turkey, Grilled Fish Burger, Veggie delight Sandwich, Tofu Salad Sandwich.  Jill Nussinow, RD, displays a daily special: Cashew Sauce over Vegetables & Wild Rice We use as much local, seasonal and sustainably grown produce as possible. In support of our local growers, the cafeteria provides organic fruits and vegetables as they become available. Eggs are also organic. Why Change the Menu?Two years ago, Kaiser Nutritional Services Managers and Kaiser Permanente dietitians developed a regional wellness initiative described in the 2004 Kaiser Permanente Comprehensive Food Policy. The Healthy Picks initiative is one of the many programs resulting from this policy. The Healthy Picks vision is: "To Offer Foods That Support Good Health and Contribute to the Sustainability of Our Environment." Read more about Healthy Picks Kaiser Permanente registered dietitians have set detailed nutritional standards for the healthy choices featured in this program. For example, healthy selections will have no more than 35% calories as fat and no more than 10% saturated fat. Healthy snack items may contain no more than 400 mg of sodium. Fresh fruit, vegetables, whole grains, and legumes/beans will be offered on a regular daily basis. Protein must be a lean protein source, such as fish, chicken, turkey, tofu, legumes or beans. In keeping with the proposed and future changes detailed in these programs, the Kaiser Santa Rosa Healthy Food Choices Team received innovation grant funding to upgrade the food in the cafeteria. We contracted with healthy foods chef and registered dietitian, Jill Nussinow, MS, RD, to help our cafeteria implement the Healthy Picks program. She first helped the cafeteria vastly upgrade and expand the salad bar. Jill also developed new healthy choice entrees, soups, sandwiches, breakfast items, snacks, drinks, and dessert offerings. Additionally, feedback from a Santa Rosa cafeteria survey provided a foundation for many of these improved changes as well as future enhancements to come. Menu pricing has increased slightly on the majority of menu offerings. Through the process of reviewing and revising the menu, the Healthy Food Choices Team evaluated what has been pricing on many menu offerings that haven't changed dating back to five years. The cafeteria simply can't sustain their business without passing on food costs to us, the customers. The Healthy Food Choices Team Pictured from left to right: Jill Nussinow, RD, Rorie Walden, Mun Chong (cafeteria manager) and Brad Larsen, CRNA The Healthy Food Choices Team is Rorie Walden, Jill Nusinow, RD, Barbara Weir, RD, Audrey Young, CHE, Brad Larsen, CRNA, Melanie Larson, RD and Walter Mills, MD. Healthy PicksYou stare at the vending machine wondering what to get, and all you see is sugar, saturated fat, and more sugar. Well, now snacking just got a lot healthier. Read More |
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Environmental SustainabilityEqually as important to improving the quality of food offered in the cafeteria, the Healthy Food Choices Team addressed the topic of the "sustainability of our environment". What kind of environment do we want to leave for our children and our children's children? With your feedback and support, we requested the cafeteria to change all Styrofoam products to paper, which they did. Unfortunately, biodegradable paper products cost more up front, but in the long run, will positively impact our land-fill and overall environment. The Comprehensive Food Policy requests that vendors supply Kaiser Permanente "with food that is, among other attributes, produced without synthetic pesticides and hormones or antibiotics given to animals in the absence of diagnosed disease." We have found a Humboldt County supplier of organic grass-fed beef (Eel River Organic Beef) which has been raised entirely without pesticides, hormones, or unnecessary antibiotics. Grass-fed beef generally is lower in total fat and saturated fat than conventionally raised beef. Chicken and turkey selections will also be organic or as natural as we can get them. Kaiser Regional Therapeutic Lifestyle Change (TLC) recommendations for healthy eating include "a diet rich in fruits, vegetables, legumes, nuts, whole grains, and omega-3 fatty acids." Dr. Michael Jacobson, executive director of the Center for Science in the Public Interest, similarly advocates a transition toward a plant-based diet but adds the perspective of environmental sustainability and animal welfare. These concerns are echoed in the Comprehensive Food Policy. Because of this, our goal is to offer a plate containing a whole grain, fresh vegetable, and tasty sauce as well as the expanded salad bar every day. Rounding out this month's healthy improvements will be brown rice, brown and wild rice, quinoa or Bhutanese red rice with freshly cooked seasonal veggies and a choice of sauce which may include sweet and sour, cashew cream, fresh marinara or other sauce. Look for the Healthy Picks symbol on the new menu to identify food choices that meet the nutritional standards developed by Kaiser Permanente dietitians. We are happy to finally launch this next phase of changes. Please use the suggestion box in the cafeteria to let us know what you think of the new menu offerings and share with us ideas for future changes. |