Hospitals have an obligation to provide health-promoting meals for inpatients, outpatients, staff, and visitors. Healthy meals should be high in fiber, low in saturated fat and cholesterol, nutrient dense, and proven to manage and reverse chronic disease. Plant-based meals can meet these goals and should be the primary focus for patient meals. Some diet orders may need special consideration, and plant-based meals can fit into these diet orders with some planning. To make menu changes at a health care institution, it is important to identify allies, work as a team to develop new recipes and taste test meals, and educate all staff on the importance of healthy meals. Resources and recipes are available at the Physicians Committee’s Healthy Hospital Program webpage.

Learning Objectives:

- Describe the importance of health promoting meals in the hospital setting
- Understand how plant-based meals can fit into specific therapeutic diets
- Learn about practical examples and tools for institutions to implement plant-based menus

Speakers:

Anna Herby, DHSc, RD, CDE
Nutrition Education Specialist, Physicians Committee for Responsible Medicine

Dustin Harder
Culinary Specialist, Physicians Committee for Responsible Medicine

Continuing Education:

We will not be offering any continuing education credit for this sponsored webinar.