Hospitals Aren’t Where You Expect to Find Healthy, Creative Food. But Why Not?

[Washington Post] Some of the children at the Verner Center for Early Learning came up with a Brussels sprouts dance. Others have asked for second helpings of asparagus.

Food and nutrition manager Genie Gunn is behind the magic at the Asheville, N.C., day-care center. Like many of her culinary peers in the health care industry, Gunn works to maximize flavor while minimizing factors such as fat and sodium content. It’s a tough task when dealing with picky children, but she’s up for it.

“I think real food can be exciting,” Gunn said. “If you use real ingredients, you can bring out the flavors of those ingredients without adding a lot of extra sodium and sugar.”

Hospitals, day cares and other health care centers have long endeavored to serve patients healthy food, but there has been a greater push for creativity in recent years. Culinarians such as Gunn have strayed from the dreaded mashed potatoes and Jell-O cups of the past, opting instead for fresh and often locally grown produce. But breaking with the processed-food habit takes some work, so larger organizations are looking to help these chefs make the transition...(Continue reading).