Healthcare dining trending: Plant-based insights; Sodexo dietitians fight COVID with nutrition

In this month’s recap of the Top 5 most popular Healthcare Food Management articles, 10 powerful plant-based insights and menu ideas for healthcare dining from top dietitians ranked as the week’s top story. The hospital setting can provide a teachable moment when it comes to eating more plants, according to guidance from the American College of Cardiology. And the American Medical Association issued a resolution recommending plant-based meal options and the elimination of processed meat in hospitals. Why the focus on eating “mostly plants?”Sharon Palmer, MSFS, RDN, aka The Plant-Powered Dietitian, lead a discussion of experts on getting more plant-based menu items onto hospital menus and using healthcare dining as a teachable moment for patients. Among other stories in this week’s gallery:

In other news, UCSF Health launched mobile order and delivery services. Starting with GrubHub-based remote ordering from three small retail locations over the summer, UCSFH extended the program to two main cafes and also launched an experimental destination delivery program last fall.

Click through the gallery to see other trending stories in the K-12 segment.