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Chef Revamps Hospital Food: Delicious & Nutritious
30 Jan
Summary
- Local chef Stephen Beckta helped revamp hospital patient meals.
- New dishes focus on high fiber, protein for patient recovery.
- Hospital still evaluating if revamped meals will be permanent.
The Ottawa Hospital has recently undertaken a significant trial to enhance its patient meal services, enlisting the expertise of local restaurant owner Stephen Beckta. As a part-time specialist in food service transformation, Beckta focused on making meals both delicious and nutritious, aiming to reduce malnutrition and accelerate patient recovery times.
The revamped menu introduced 30 new dishes, featuring high-fiber and protein-rich options like falafel with tabbouleh and Asian-inspired chicken. These meals were tested on specific hospital units during the fall of 2024 and again last spring.
Hospital officials also aimed to reduce excess packaging, presenting meals in a more cohesive and environmentally friendly manner. The goal was to ensure patients received all necessary nutrients on a single plate, encouraging consumption.
The hospital is currently evaluating the trial results to determine if these new dishes will become a permanent fixture. However, the principles learned, including a stronger emphasis on presentation and meeting nutritional targets for calories, protein, and fiber, are already being integrated into the current patient food service.
