Declining reimbursements and the turbulent landscape of healthcare reform is forcing hospitals just like yours to scrutinize their spending and look for new ways to cut their hospital food service cost. Most institutions address challenges to their bottom lines by targeting their cost-saving efforts at the top spend categories, such as utilities and medical services.
How much money does your hospital throw into the dumpster every year? A few vegetables here, a pound of meat there. While it doesn’t look like much in the near term, it’s important to consider how this impacts your company on a monthly and yearly basis. Taking a hardline stance against waste reduction can go
In the 30 years I have been involved in hospital Food and Nutrition Departments, I have seen many attempts to promote healthy choices in the cafeterias. Over the last several years, there has been a more active attempt to provide wellness to hospital employees due to increase medical costs and to provide an example for
National Nutrition Month® is an annual campaign promoted by the Academy of Nutrition and Dietetics. This year’s focus is “Savor the Flavor of Eating Right,” which encourages everyone to not only make healthy food choices, but to eat mindfully enjoying food and the traditions associated with eating. In honor of National Nutrition Month, we’ve created a
Soriant is proud to have contributed to HFM magazine this month with a feature story co-authored by our own Brian Nugent. The article is titled "Top 4 Sources of Savings in Support Services" and provides examples of ways hospitals can reduce support-service costs. Brian's co-author, Conrad Emmerich, knows first hand the value of engaging Soriant's
By Jessica Rodriquez Thanksgiving is my favorite holiday. I love when the entire family gathers to eat, drink, fight, and share good conversation. And, let’s face it, who doesn’t like all the leftovers? Thanksgiving at my home is pretty traditional: Classic roasted Turkey, oven roasted vegetables, stuffing, and assorted pies. But, my all-time favorite food
Disease-related malnutrition is a common and costly problem in healthcare. An estimated 30% to 50% of hospitalized patients are undernourished. Left untreated, malnutrition can lead to a range of problems, including: increased length of hospital stay, increased postoperative complications, decreased wound healing, and increased mortality. Unfortunately, malnutrition in the hospital setting is often under-recognized and
Obesity in the United States has increased at an alarming rate. According to the Center for Disease Control, between 1986 and 2000 the prevalence of obesity has quadrupled. Today, more than one third of Americans are obese. Ironically, nurses, the healthcare professionals who are involved in educating others on wellness, are not exempt from these
Is Your Support Service Team Part of Your Clinical Team? When patients enter your hospital they use everything they see, smell and hear to make judgments about the quality of services they are receiving. Whether or not you realize it, the support service departments (Food, Environmental Services, Security, Clinical Engineering, Laundry and Linen, and Patient
As the sweeping changes in the healthcare industry influence everything from care delivery to organizational models, we assess the effect on the kitchen. Are food options for patients healthy? Is the healthcare industry contributing to our obesity epidemic? What changes could the industry implement to help improve Americans’ diets and help them make better choices?