Our Lady of Lourdes Medical Center One of the First Hospitals to Introduce Trans Fat-Free Menu
Thursday, February 15, 2007
Following national trends, Our Lady of Lourdes Medical Center is "losing the
trans-fat" and is switching to the healthier, trans fat-free oil and other
food selections in the kitchen and cafeteria - a change that will benefit
patients, staff and even makes the cardiologists happy, announced Alexander
J. Hatala, President and CEO of the Lourdes Health System.
"We had to take a look at the health content in our cooking ingredients, and find a way to get the trans fat out or reduce it significantly without affecting quality or taste. By switching to new oils and other food products with little or no trans fats, it not only benefits our staff and visitors who purchase food at the cafeteria, but our in-hospital patients benefit with a healthier food service," said George Cranmer, Director of Food and Nutrition Services at Our Lady of Lourdes Medical Center. The change will become effective at Our Lady of Lourdes Medical Center on March 1.
Jan Weber, M.D., a cardiologist and Medical Director of the New Jersey Heart Institute at Our Lady of Lourdes Medical Center, says it's a win-win for everyone. "Patients talk about trans fat with our doctors, and it's a growing concern for everyone. As one of the leading providers of cardiac services in the Delaware Valley, it's great that Lourdes is taking the lead and offering patients and families food items without trans fat."
The program called for an intensive review of the ingredients of more than 650 items offered at the hospital. To meet American Heart Association guidelines that patients receive no more than 2 grams of trans fats daily, the kitchen switched from using hydrogenated oils and margarine to using pure soybean oil and a soft butter in preparation and cooking. In addition, many prepackaged desserts, snack foods and puddings have been replaced with low- or trans fat-free substitutes and more fresh fruit has been added to the menu. Patients, visitors and staff should notice little difference with trans fat-free substitutes, said John Scullan, Executive Chef at Our Lady of Lourdes Medical Center. "Given the numerous products made available by our vendors, substitutions were relatively simple, comparable and cost effective," he said.
In addition, the cafeteria will begin posting nutrition labels for the entrees offered each day, allowing both staff and visitors to make more informed choices, Cranmer said. "Lourdes already had a heart-healthy kitchen, so the transition wasn't too difficult. This was just the next positive step," Cranmer said.
"We had to take a look at the health content in our cooking ingredients, and find a way to get the trans fat out or reduce it significantly without affecting quality or taste. By switching to new oils and other food products with little or no trans fats, it not only benefits our staff and visitors who purchase food at the cafeteria, but our in-hospital patients benefit with a healthier food service," said George Cranmer, Director of Food and Nutrition Services at Our Lady of Lourdes Medical Center. The change will become effective at Our Lady of Lourdes Medical Center on March 1.
Jan Weber, M.D., a cardiologist and Medical Director of the New Jersey Heart Institute at Our Lady of Lourdes Medical Center, says it's a win-win for everyone. "Patients talk about trans fat with our doctors, and it's a growing concern for everyone. As one of the leading providers of cardiac services in the Delaware Valley, it's great that Lourdes is taking the lead and offering patients and families food items without trans fat."
The program called for an intensive review of the ingredients of more than 650 items offered at the hospital. To meet American Heart Association guidelines that patients receive no more than 2 grams of trans fats daily, the kitchen switched from using hydrogenated oils and margarine to using pure soybean oil and a soft butter in preparation and cooking. In addition, many prepackaged desserts, snack foods and puddings have been replaced with low- or trans fat-free substitutes and more fresh fruit has been added to the menu. Patients, visitors and staff should notice little difference with trans fat-free substitutes, said John Scullan, Executive Chef at Our Lady of Lourdes Medical Center. "Given the numerous products made available by our vendors, substitutions were relatively simple, comparable and cost effective," he said.
In addition, the cafeteria will begin posting nutrition labels for the entrees offered each day, allowing both staff and visitors to make more informed choices, Cranmer said. "Lourdes already had a heart-healthy kitchen, so the transition wasn't too difficult. This was just the next positive step," Cranmer said.
