Hospitals serving

Dear Editor:

Timothy Renshaw’s recent
dining review “Failing Ailing
Hospital Food” brings up
many concerns about food at
Lions Gate Hospital in particu-
lar and food in all hospitals-in
general.

For many years, I worked in
the clinical area of various hos-
pitai = Nutrition - Service
Departments. I have seen the
evolution of hospital food ser-
vice and, perhaps, I can offer
some perspective. Bear with me

_ “vam its a long story.

The. first thing to remem-
ber, is that hospital food inust
” be prepared i in very large quan-

- tities for’ a very broad group of

sick people.

~.* Tesis intended .to provide
essential nutrients (just like
miedicinc) while excluding any-
thing that could possibly com-
. Pecoms the healing process. This
comes an incredible juggling

-.For example, many persons

tals must only constime oe

food that is low in fat, choles-
terol and salt. Some have pro-
tein or potassium or oxalate
restrictions, Others are on
medications that can have
severe, potentially life-threaten-
ing chemical reactions when
combined with certain foods.

Some have chemical sensi-
tivities to preservatives routine-
ly present on many fresh or pre-
served foods. Others have aller.
gies (such as to shellfish or
peanuts) that could cause life-
threatening reactions when
exposed to even the most
minute traces.

Some people have digestive
problems ‘that are aggravated
by spices. Others have bodies
that product too much or too
little insulin needed to regulate

- blood sugar levels.

These people must carefully
balance the amount of food
they eat wich medication and

activity. A growing number of

persons need very large
amounts of protein and calones
to © make up for the tremendous

Thanks for t the glossy, Glen

side’ view. but, hey, P’'m not

complaining.

having ¢

Stant bamape of anti-govern- ©

bashers in your columns.
‘that’ there: are no.

‘Partial List: Persian’ Royal Kirman, Masterweaves, Silk

And.it was taken in his §

lunch‘ period.- Yes, 12:45 was

etched on the photo. Now j
_ come’on, let’s get honest, how
many of you thought these |

guys: took extended lunches

“ and long coffee breaks?

You’ve got my vote, Glen.

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deliyery.charges!
Barric Street

- North Vancouver

a. Prayer. Rugs, Pashmina Wool -Mori Bokharas, High :
Quality Chinese, Tribal Chickakio and Buluchies, indo
Kashan, Tabriz, Heriz, Good quality Aubussons, §

ers,

Khemesh, and many, many more.

Sizes range | from I'x!' to 12'x18'

TPM. SHARP
: Publi Viewing from 12 noon
. Terms: 10% Buyers premium charge to be added, Bank
, Cereified Cheques, VISA, MasterCard and Amex accepted. §
Some tems subject t to a reserve

amounts of energy their bodies
nd to fight serious viral
infections.

Others have — difficulty
absorbing food or need special
nuuicnts to help to regenera-
tion following catastrophic
injury or illness. Add to this
religious-cultural preferences
and personal likes and dislikes.

It is very difficule to make
up a plan that incorporates
every one of these elements and
is esthetically pleasing, with the
Limited budget hospital fund-
ing allows. This is the incredi-
ble and nearly impossible task
facing health care institutions.

In my experience, they are
trying very hard to meet the
challenge.

Mr. Renshaw expressed
some reservations about the
coek-chill, cook-freeze_ meth-
ods currently used.

Hospitals do use those
methods and for very good rea-
son. They work.

Food can be prepared ahead
of time and chilled or frozen.

CT eK LIED FINRA OF 21 Ba

AtbateeRas a ey

This allows for it to be made up
in the very large quantities
needed when the raw foods are
in season, then stored and
transported without running
the risk of adding, preservatives
or providing an environment in
which bacteria could grow —
bacteria that could seriously
harm very ill people. “vhen
properly ‘reheated the food
retains most of its original
nutrients, flavor, texture and
color.

These methods also allow
for a consistent workload which
facilitates the most efficient use
of labor available via advance
staff scheduling. Thus it helps
both on the food quality and
budgetary fronts.

Many restaurants are also
using cook-freeze or cook-chill,
which is why the industry is
gaining popuiarity overall.

The Miference i is that they
are not hampered by the many
restrictions (as listed above)
that hospitals face. As well,
their ambience is considerably

diftcrent. Their clients are gen-
erally not sick and their attitude
going in is one of pleasant
anticipation.

Restaurants also have the
Juxury of being able to present
food esthetically using china,
silver, candles, soft music, gen-
de lighting, things that, unfor-
tunately, hospitals cannot pro-
vide. As well, people expect
hospital food to be unpleasant.

What hospitals can do is to
continue to do the best they
can using resources available.

They can also survey their
clients to find out which foods
are best accepted, focus on
those and climinate offering
less popular items.

It’s wonderful to hear that
complaints are down and qual-
ity is up, and [’'m sure that will
continue as Lions Gate and all
hospitals adjust to the new
technology. I think hospital
staff should be commended for
their efforts.

Barbara Drummond
West Vancouver

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