Kettering Health Puts Focus on Plant-Forward Foods

Story by Doug Walker

Kettering Health in Ohio is updating its patient menus, making it easier to choose a plant-forward meal option during their hospital stay.

Plant-forward diets focus on high-fiber foods like whole grains and oat products, as well as seasonal fruits and vegetables. There is a focus on plant proteins, though the diet still includes meat protein like lean cuts of poultry, eggs, and fish.

“Our physicians advocated for this update, understanding the impact this could have on the health of our patients,” says Chrissie Richards, Kettering Health executive director of Culinary and Nutrition Care, Volunteer, Retain, PBX, and Grounds Services. “Nutrition is an essential component in improving patient outcomes, and, with this updated menu, we’re finding new ways to support their wellness while they’re in our care.”

What’s Changing

Many “base” recipes are being updated to vegetarian options, giving patients more flexibility and choice in whether they’d like to add protein—and if so, which one. For example, in place of a standard salmon stir fry, the updated menu has a vegetable stir fry that gives people the option to add protein: salmon, grilled chicken, vegetarian Gardein Chick’n, or tofu.

In a special menu insert, patients will see seasonal plant-forward specials, along with health tips about the benefits of incorporating more plant-forward items into their diet.