Healthcare
GLP-1 medications in hospitalized patients
Connecting Our Health with Our Planet’s Health
Our food choices connect us individually and globally. Increasing the consumption of whole grains, fruits, vegetables, legumes and nuts has become a message shared by scientists in the medical and environmental communities.
Many chronic health issues such as obesity, diabetes, heart disease and certain cancers have been linked to diets high in red meats and processed foods while low in fruits, vegetables, beans and whole grains.1 It is estimated that only 10% of Americans eat the recommended daily number of fruits and vegetables.1,2 Sodexo Registered Dietitian Nutritionists (RDNs) work diligently to encourage the consumption of more whole, unprocessed foods for both disease prevention and management.
Limiting animal food intake has also been identified as a critical strategy to address climate change. Greenhouse gas emissions are lower in the production of food from plants rather than from livestock.3-5 Beef requires twenty times more land and emits twenty times more greenhouse gas emissions per gram of edible protein than common plant proteins such as beans.3,6
While animal foods do provide important nutrients and can be a pleasurable part of eating, the overall message for the health of people and the planet is to eat more plant foods. Meals that are abundant in plant ingredients like vegetables and grains can be found in each native cuisine.
Plant-Forward
Plant-forward is a style of cooking and eating that emphasizes and celebrates, but is not limited to, foods from plant sources – fruits, vegetables, whole grains, legumes, nuts, seeds, plant oils, herbs and spices.7 Foods from animal and marine sources (meat, poultry, dairy, eggs, fish, shellfish) may be included but are minimized.
Plant-Based
Plant-based refers to foods derived only from plant sources.8 It does not include any animal or fish products. A vegan diet is considered a plant-based diet.
Sodexo’s Clinicia™ Patient Menu: Supporting Health and Culture
The menu designed for Sodexo healthcare facilities includes the nutritional requirements of different therapeutic diets. Sodexo RDNs and chefs are the developers of the menu and oversee its implementation throughout the United States. Featured are several dishes that emphasize fruits, vegetables and grains and celebrate different cuisines from around the world. Here are a few examples of foods patients can enjoy during their hospitalization:
Creamy Cajun Jabalaya Pasta
Pasta tossed in creamy Cajun sauce, studded with mushrooms, carrots, onions and sun-dried tomatoes.
Santa Fe Sunrise Breakfast Burrito
A breakfast burrito bursting with seasoned potatoes, refried beans and pico de gallo wrapped in a flour tortilla.
Italian Quinoa BowlItalian Quinoa Bowl
Veggie-packed quinoa bowl with sautéed onions, celery, carrots and tomato, seasoned with garlic and Italian parsley.
Connecting the Many Dimensions of Food
Sodexo’s knowledgeable RDNs and talented chefs help people connect their physical, social and emotional needs for food. With the Clinicia™ Patient Menu, patients learn to include more plant foods in their diet without sacrificing taste, satisfaction and pleasure. They are also introduced to the flavors of different cultures. Sodexo’s clinical nutrition program exemplifies the Clinicia™ focus area of fusing culinary mastery with clinical expertise for operational excellence.
Bring more meaning to every meal
From plant-forward menus to culturally inclusive dining experiences, we help healthcare organizations create food programs that support better outcomes, foster belonging and enhance the patient experience. Learn how our expertise can help achieve your goals.
