Some hospitals are incorporating locally-grown food on menus

WASHINGTON—Jell-O, chicken broth, mashed potatoes.

For most patients, this traditional hospital fare leaves a lot to be desired.

Hospitals should be the gold standard of healthy eating, advocates say, since patients go there to get better, and eating well is a crucial part of wellness.

Some hospitals throughout the country are starting to change, with tailor-made patient menus that use locally grown food and focus on fruits and veggies. “More than ever, patients are making the connection between chronic conditions and diet,” says Susan Levin, a registered dietitian with the Physicians Committee for Responsible Medicine.