Utilizing Hospital Catering to Enhance Nutrition Education

Abstract

Utilization of six different box lunches prepared by hospital catering service assists the registered dietitian in helping work site wellness clients identify foods which can be incorporated into their own individualized pyramid. Menus, with emphasis on a different food group each lunch, reinforce healthy eating as recommended by the food guide pyramid. Food items include recipes the class participants are encouraged to try at home such as brownies modified to be lower in fat and calories. The lunches resulted in improved understanding of the nutrition lesson by providing a visual example of healthy eating. This is consistent with adult learning theory. In addition, improved participant satisfaction was reported with class surveys indicating participants found the lunches to be a significantly positive part of the program. When lunch meals were developed to enhance the nutrition program, requests for worksite classes increased. Improved communication and collaboration between the registered dietitian and hospital catering resulted in a winning situation for both. Increased revenue for catering services has occurred through the use of lunches in the education programs, and requests for individual menu items by area business for use at health fairs. The catering menu has been expanded to include these healthy items on a regular basis for all customers. This has improved customer satisfaction as well as revenue. The registered dietitian has been able to incorporate catered items into other wellness programs and promotions, increasing the opportunities for nutrition education.