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New Jersey hospital rolls out new patient dining program
"Menu For All Seasons" at Robert Wood Johnson University Hospital highlights seasonality of ingredients, eliminates fried foods.
October 1, 2013
1 Min Read
Oct. 1—No more fried foods. Use more fresh ingredients. Offer in-demand foods considered “seasonal” year-round.
Those are the key goals that the Food & Nutrition Department at Robert Wood Johnson University Hospital, New Brunswick, N.J., set out to accomplish following months of discussion about updating its in-patient menu in recognition of the hospital’s 10-year anniversary of Room Service Dining.
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