NYC Health + Hospitals introduced a culturally diverse, plant-based dinner menu as its primary meal option for inpatients. The initiative builds on the hospital system's "Meatless Monday" program and its successful launch last summer of a plant-based primary lunch menu, according to a Jan. 9 release.
"Every patient deserves delicious, nourishing meals during their hospital stay," said Michelle McMacken, MD, executive director of nutrition and lifestyle medicine for the healthcare system. "After all, the food we eat is critical to recovering from illness."
Plant-based cooking includes vegetables, fruits, legumes, whole grains, nuts and more. Research from the National Institutes of Health suggests consistent adherence to a plant-based diet may be beneficial for people diagnosed with high blood pressure, cardiovascular disease and Type 2 diabetes.
NYC Health + Hospitals' updated menu will feature "diverse culinary traditions and nutrient-dense foods," Dr. McMacken said. The menu offerings, which will represent NYC Health + Hospitals' diverse patient population, include favorites from Latin America, Asia and the Caribbean.
With an eye on promoting healthy outcomes, Mercedes Redwood, a registered dietician and assistant vice president for management services at NYC Health + Hospitals, said, "the implementation of the plant-forward menu as the primary choice for our patients is another important milestone in our journey to promoting high-quality, culturally appropriate, healthy, nutritious and tasty food."