UBC Hospital (UBCH) has an exceptional reputation when it comes to patient care. Like most hospitals though, it isn’t known for its cuisine. However, Sodexo, the company contracted to prepare patients’ meals at UBCH (and across VCH and PHC), has rolled out an enhanced service — and patients are eating it up. “Sometimes it’s not that hospital food is terrible, it’s just not what you wanted,” says Ria Stone, district manager, Sodexo.

The new patient-centred service offers patients choice, providing them with delicious options such as sesame ginger cod and broccoli cheddar quiche. Developed by a red seal chef and registered dietitian, all menu items meet Canada’s Food Guide requirements. VCH dietitian professional practice leads approve the recipes before they’re served to patients.

In addition to using fresh, sustainable ingredients, such as Ocean Wise® fish, Sodexo’s in-hospital chefs prepare UBCH’s 880 daily means onsite prior to meal service, instead of precooking meals for reheating later.

Serving up choice

The program supports a variety of dietary restrictions and preferences to ensure all patients have access to delicious, nutritious food that suits their needs. Each day, food service staff meet with inpatients to discuss their meal options for the day.

“We hear lots of positive comments from patients,” says Ria. “They really enjoy the daily interaction with our staff and the food that arrives.”

These changes have had a significant impact on patients. “The most important thing is that it gives patients choice,” Ria says. “Picking what they get to eat really helps patients feel in control. It also helps them meet their food intake requirements because it’s food that they want to eat.”

Enhancing wellbeing one bite at a time

“Nutrition is a vital component of patient recovery and wellbeing. It provides our patients with the basic building blocks for their bodies to heal and repair, as well as the energy to participate in their activities of daily living and rehabilitation,” says Michelle Weatherby, clinical dietitian, UBCH. ”

“Food also has the power to bring comfort and enjoyment to patients at a time when those things can otherwise largely be lacking from their lives,” she adds. “As dietitians, we work with food services to bring as much of those things as possible to our patients to help aid in their recovery.”

They like it, they really like it

The program’s results have been phenomenal. Patient satisfaction with food choices has dramatically increased. A recent patient survey gave UBCH a 96.5 per cent satisfaction rate – the highest in VCH-Vancouver!

Food waste has dropped dramatically too. Prior to starting the initiative, 35 per cent of hospital food regionally was wasted; that number has now dropped to 14 per cent — and at UBCH it’s just 8 per cent.

March is Nutrition Month

Dietitians across VCH support patient care at the bedside and work with our food service providers for patient meals. To learn more about VCH dietitians, read VCH Dietitians by the numbers!