Aluminum baking sheets

A lot of graduates in the field of nutrition work in the hospitals, don't they? Taking into
consideration the state of affairs of the nutritional quality of hospital food, shouldn't one
connect the dots? Dee

"Darryl L. Pierce" <[email hidden]> wrote in message
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Quoted message said:

Quoted message said:

Chiropractors have far more study hours in nutrition and the diseases that arise from the
improper use of common utensils than the allopathic person.

That still does not make them experts or authorities in the field of nutrition.

--
Darryl L. Pierce <[email hidden]> Visit the Infobahn Offramp -
<http://mypage.org/mcpierce> "What do you care what other people think, Mr. Feynman?"

"Dee Randall" <deedoveyatshenteldotnet> wrote in message
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Quoted message said:

A lot of graduates in the field of nutrition work in the hospitals, don't they? Taking into
consideration the state of affairs of the nutritional quality

of

Quoted message said:

hospital food, shouldn't one connect the dots? Dee

You assume that hospitals run their own food services, but the fact is, most don't. Companies like
ARA (aramark.comaramark.comOpen ↗) run the food services (and sometimes the ER) in many hospitals along
with the food services and medical operations in county jails and state prisons and mental
institutions. These operations go to the lowest bidder and ARA supplies everything from the food to
the employees for a set fee for the length of the contract. I worked for one of their institutional
medical services and believe me, what counts is the almighty dollar. That said, I'm not sure that
the food in hospitals is uniformly unhealthy as much as it is unpalatable. Besides, the graduates
that I know who are professionals in the field of nutrition have a very good understanding of the
subject matter. They know far more than MDs or chiropractors when it comes to nutrition.

"Vox Humana" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Dee Randall" <deedoveyatshenteldotnet> wrote in message
"]news:[email hidden]...

Quoted message said:

A lot of graduates in the field of nutrition work in the hospitals,

don't

Quoted message said:

Quoted message said:

they? Taking into consideration the state of affairs of the nutritional

quality

Quoted message said:

of

Quoted message said:

hospital food, shouldn't one connect the dots? Dee

You assume that hospitals run their own food services, but the fact is,

most

Quoted message said:

don't. Companies like ARA (aramark.comaramark.comOpen ↗) run the food

services

Quoted message said:

(and sometimes the ER) in many hospitals along with the food services and medical operations in
county jails and state prisons and mental institutions. These operations go to the lowest bidder
and ARA supplies everything from the food to the employees for a set fee for the length of the
contract. I worked for one of their institutional medical services

and

Quoted message said:

believe me, what counts is the almighty dollar. That said, I'm not sure

that

Quoted message said:

the food in hospitals is uniformly unhealthy as much as it is unpalatable. Besides, the graduates
that I know who are professionals in the field of nutrition have a very good understanding of the
subject matter. They know far more than MDs or chiropractors when it comes to nutrition.

As someone who studied to be a dietician, and who has friends who are doctors, I would agree. (not
that Im an expert on nutrition ,btw) Most MDs dont know that much about nutrition, not beyond the
basics. Dieticians have to know nutrition, food safety, how to cook, etc.

Dee Randall' deedoveyatshenteldotnet said:

A lot of graduates in the field of nutrition work in the hospitals, don't they? Taking into
consideration the state of affairs of the nutritional quality of hospital food, shouldn't one
connect the dots?

Hehe. Well, except that the nutritionists aren't working in food prep, and it's fallacious thinking
to assume that not tastey == unhealthy. The food in hospitals isn't made to be delicious, but to
instead provide the nutrition need in as palatable a form as possible, considering costs, etc.
Hospitals aren't trying to compete with restaurants on food quality, they are simply providing the
food patients and the yum-factor (as my kids call it) is of little to no concern.

At least they're not serving raw protein, etc.

--
Darryl L. Pierce <[email hidden]> Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

One of the points to remember about hospital food is that it is always leftover. Meals are made the
day before, reheated, put on a trolly and delivered to the patients so that they arrive lukewarm
several minutes later. I'm trying to think of ANY meal that would be delicious after that treatment.
I like to believe I do wonders with leftovers, but even so, the leftover meal arrives at the table
piping hot. What's good reheated and lukewarm?

--Lia

Julia Altshuler said:

One of the points to remember about hospital food is that it is always leftover. Meals are made
the day before, reheated, put on a trolly and delivered to the patients so that they arrive
lukewarm several minutes later. I'm trying to think of ANY meal that would be delicious after that
treatment. I like to believe I do wonders with leftovers, but even so, the leftover meal arrives
at the table piping hot. What's good reheated and lukewarm?

Well, not served lukewarm, but I find the following to be delicious the day *after* being made:

o pot roasts o any kind of stew o soups

Pretty much anything that exchanges flavors by resting and marinading.

--
Darryl L. Pierce <[email hidden]> Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

Darryl L. Pierce said:

Well, not served lukewarm, but I find the following to be delicious the day *after* being made:

o pot roasts o any kind of stew o soups

Pretty much anything that exchanges flavors by resting and marinading.

Agreed. But not served lukewarm.

This thread shifted into hospital food. I posted, then realized that my information about food
preparation in hospitals goes back to the days when patients had extended stays in hospitals. Now
many procedures that previously would have required several days in the hospital are now done on an
out-patient basis or a mere overnight. If the food is terrible, and I'm only there for a few meals,
I might skip eating altogether. I don't have an apetite anyway when I'm feeling miserable so the
food would have to be pretty good to entice me to eat it.

--Lia

Julia Altshuler said:

Quoted message said:

Well, not served lukewarm, but I find the following to be delicious the day *after* being made:

o pot roasts o any kind of stew o soups

Pretty much anything that exchanges flavors by resting and marinading.

Agreed. But not served lukewarm.

Definitely. I can think of nothing beyond a dip that I'd like lukewarm.

--
Darryl L. Pierce <[email hidden]> Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

"Julia Altshuler" <[email hidden]> wrote in message
news:rydPb.107452$xy6.263858@attbi_s02...

Quoted message said:

One of the points to remember about hospital food is that it is always leftover. Meals are made
the day before, reheated, put on a trolly and delivered to the patients so that they arrive
lukewarm several minutes later.

That's in a great hospital. I just spent 6 weeks of mealtimes in the hospital with my dad. Meals are
cooked in another province, frozen and then trucked to the facility where they are thawed and
reheated. His biggest complaint was that everything tasted the same: bland & dry. He only ate with
gusto when I brought in salt beef, salt cod, seafood casserole & fried clams.

Gabby