"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Health, Nutrition and Special Diets > Diabetic Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 09-25-2009, 12:28 PM   #1
Assistant Cook
 
Join Date: Sep 2009
Posts: 5
Hospital cook ISO ideas for diabetic and cardiac patients

I work in a small hospital and we have some leeway when preparing our daily meals. I am looking for some good ideas for making sure my diabetic and cardiac patients enjoy their meals. thanks jan

__________________

201 alma st is offline   Reply With Quote
Old 09-25-2009, 12:39 PM   #2
Master Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 5,138
whoa, I would be consulting with the registered dietitian for ideas on therapeutic diets.
__________________

__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 10-02-2009, 08:48 PM   #3
Assistant Cook
 
Join Date: Sep 2009
Posts: 5
Of course that is the protocol, but our nutritionist does welcome our creativity and that is why I ask the question. Certainly I would not just stampede my on ideas without approval from the expert. ty jan
201 alma st is offline   Reply With Quote
Old 10-06-2009, 07:53 AM   #4
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
Kudos for trying to make the food better. I personally think the hospital food I've had to feed my mom could have done with some sauteed onions, garlic, and peppers as an ingredient (for example if you're using a canned tomato sauce, sautee the above and add them, if appropriate to your patients). I think most diabetics are helped by switching whole grain starches for the plain white. Actually taste whatever margarine you're using and get the hospital to buy a better brand if (a) it has no flavor and (b) won't melt on a hot roll or toast. There is a vast difference in qualities of the latter. A lot of older patients are diverticular, so watch those seeds. I can't say enough for those above mentioned aromatic vegetables AND herbs; they're a good way to get flavor into foods when you're limited on how much salt you can use. For a lot of vegetable dishes a squeeze of lemon or lime will brighten up the flavor, and sometimes even the color.

As you and everyone else says, all under the consideration of the dietician.
Claire is offline   Reply With Quote
Old 01-06-2012, 04:00 PM   #5
Senior Cook
 
jawnn's Avatar
 
Join Date: Nov 2011
Posts: 115
I have spent too much time in hospitals this past year and the food is boring, but maybe it helped me lose weight by producing more Leptin hormone.

I think hospitals should stop using hydrogenated peanut butter (replace it with fresh ground) and use Black turtle beans!

Most of the veggies I eat from the cafeterias are horrible! And the meat! Maybe the cooks just don't have any experience with such concepts as good healthy food??
jawnn is offline   Reply With Quote
Old 01-06-2012, 05:06 PM   #6
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,341
when i was in rehab last year, all of the food was just awful. way to many carbs for a diabetic. when i complained was told , they were within the guide lines. i did finally talk to the person in charge of the food. took two tries but finally got her to serve a plain over easy egg and toast. they had been serving gruel of some sort. i simply could not eat the lunches and dinners. really bad. my son brought in meals for me. did have yogurt and ice cream available. the so called butter was as you described. yucky, certainly did not speed up the get well process.
__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 01-06-2012, 05:59 PM   #7
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,485
When my mom was in the hospital and later assisted living the focus seemed to be on the cost and not the health. It seemed to be do as we say not as we do. I found that to be laughable when I started paying the bills. The food was negligible compared to the other items involved.
Aunt Bea is offline   Reply With Quote
Old 01-09-2012, 02:53 PM   #8
Senior Cook
 
jawnn's Avatar
 
Join Date: Nov 2011
Posts: 115
I think the problem may be that they not only do not have to eat the food, but the financial committee has the final say.
jawnn is offline   Reply With Quote
Old 01-09-2012, 03:11 PM   #9
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 37,971
I am always amazed that the same truck that delivers to the facility also delivers to the fancy restaurant down the street. How the cooks in pour facility can ruin food is a crime. And as Babetoo says, too carb heavy for Diabetics who want to control their diabetes with diet. Darn near impossible. Everything is breaded and processed foods. And we are supposed to be supporting their health.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 01-09-2012, 03:18 PM   #10
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
I have been in and out so much this past year, I think I am now part owner. One of the things that really bother me is so many of the foods they serve us are totally made of chemicals. I have been makinig a very strong effort for the past four or five years to keep as many chemicals out of my diet as possible. The butter, sugar, salt, mayo, half and half are nothing but totally chemicals. Their chicken soup is completely void of any flavor or fat. YUK! And decaf coffee? I don't think so. I want to go out kickin'

Every time I have to go to the hospital, I grab my needlework survival kit. In the bottom of the bag is my sugar, sea salt and Chinese tea bags. And my kids know to bring me an Eggplant Parm or meatball sub. My middle son always brings me the largest Dunkin Donut coffee with extra sugar and half and half. Son #1 always brings me his latest meal that he cooked himself. And my daughter makes sure I get what ever she cooked the night before. Then the kitchen comes up and asks me why I am not eating the meals that are on my tray.

I have noticed that their mashed potatoes are instant. I can taste the difference. This hospital is one of the biggest in the state. Surely they can make an effort to give up better food.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 01-09-2012, 03:41 PM   #11
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 37,971
Quote:
Originally Posted by Addie View Post
I have been in and out so much this past year, I think I am now part owner. One of the things that really bother me is so many of the foods they serve us are totally made of chemicals. I have been makinig a very strong effort for the past four or five years to keep as many chemicals out of my diet as possible. The butter, sugar, salt, mayo, half and half are nothing but totally chemicals. Their chicken soup is completely void of any flavor or fat. YUK! And decaf coffee? I don't think so. I want to go out kickin'

Every time I have to go to the hospital, I grab my needlework survival kit. In the bottom of the bag is my sugar, sea salt and Chinese tea bags. And my kids know to bring me an Eggplant Parm or meatball sub. My middle son always brings me the largest Dunkin Donut coffee with extra sugar and half and half. Son #1 always brings me his latest meal that he cooked himself. And my daughter makes sure I get what ever she cooked the night before. Then the kitchen comes up and asks me why I am not eating the meals that are on my tray.

I have noticed that their mashed potatoes are instant. I can taste the difference. This hospital is one of the biggest in the state. Surely they can make an effort to give up better food.
And be a little more current on what the ADA says about sugar and the AHA says about low fat. I want butter and sugar. Natural, not chemicals...the only chemicals I need are the ones that keep my blood pressure under control, my heart ticking and my diabetes helping itself.

It doesn't matter what I order, I am an adult after all, I get the "special" diet brought to me...I told them NO sugar-free sweeteners because they make a condition, that I have under control, go full blown and I have to start all over again. The one place you do not want to have GI problems is in a hospital where you have to request assist to get to the bathroom NOW!
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 01-11-2012, 03:10 PM   #12
Senior Cook
 
jawnn's Avatar
 
Join Date: Nov 2011
Posts: 115
Red face Revolt!

I think it is time that we did something positive about the hospital food. Do you know that you can file a complaint with the hospital’s Patient Advocate department?

You will have to write out in detail what needs to change and what they should do about it.

Another thing that should be considered is the noise pollution; I was not able to sleep without drugs.

But let’s see some ideas here, what is missing from the menu? Beans? Real peanut butter? Bread that has whole grain? Non-fat cream cheese made from drained yogurt?

How would you prepare vegetables that sick people can eat them? Got any recipes?
jawnn is offline   Reply With Quote
Old 01-11-2012, 03:31 PM   #13
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Quote:
Originally Posted by jawnn View Post
I think it is time that we did something positive about the hospital food. Do you know that you can file a complaint with the hospital’s Patient Advocate department?

You will have to write out in detail what needs to change and what they should do about it.

Another thing that should be considered is the noise pollution; I was not able to sleep without drugs.

But let’s see some ideas here, what is missing from the menu? Beans? Real peanut butter? Bread that has whole grain? Non-fat cream cheese made from drained yogurt?

How would you prepare vegetables that sick people can eat them? Got any recipes?
Nuts? In any form? I don't think you will ever find them in a medical setting. Too may folks are allergic to them. Although they are now finding that you can desensitize a child by exposing them to small amounts at a time.

Serve me veggies, that have skins on them, (corm, peas, etc) in baby form. I cannot digest the skins on full grown varieties. And for other veggies, cook them so I can get my fork in them. Don't cook my meat to the point of leather.
STOP SERVING ME CHEMICALS!! I am trying my best to get them out of my diet and you keep shoving them down my throat. I will go hungry first.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 01-11-2012, 05:50 PM   #14
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,864
Carb Ferindly foods could include:

1. Fresh, steamed veggies, maybe drizzled with a little olive oil, and flavors such as garlic, onion, dill, etc. for seasoning.

2. Properly baked or roasted chicken.poultry, again seasoned with a variety of herbs and spices, or better yet, grilled over flame, not broiled, or boiled, or breaded.

3. Baked beans can be made with black beans, and flavored with Splenda, onion, mustard, and a bit of molasses.

4. Sugar-free gelatin deserts can be layered in alternating flavors (colors) by making the gelatin in hotel pans, and setting each layer before pouring in the new layer.

5. Whole grain pasta can be served with low-fat marinara sauce, with the ground beef browned, drained, and rinsed. Again seasoning the sauce is important. Add veggies such as chunky onion, carrot slices, mushrooms, black olives, etc. to the sauce to give it variety.

6. Fresh fruits are always a plus. My dietician states that the fruits I should be eating are berries, and fruits native to North America. Avoid high sugar citrus fruits, Tropical fruits, and watermellon.

7. Sweet Potatoes, made right are a deliscious and diabetic freindly food.

8. Any kind of beans, or lentil dishes (legumes) are good.

9. Meats should have some marbeling in them to make them palatable, and should be cooked properly to drain the fat away as it melts while the meat cooks. Leaner meats should be made into dishes that require braising. Season with herbs and spices to avoid using too much salt. Mushrooms are great with beef and poultry. Fruits can be used with pork and lamb.

10. All abked goods should be honest whole grain products.

11. Deserts can include gelatins, egg-based custards, pana-cota, fruit dishes, fruit and cheese, etc.

12. fruit smoothies can hide raw veggies such as carrot, and can include a wide variety of healthy fruit. I add silken tofu to my smoothies to both thicken, and decrease the amount of fruit sugars per serving.

13. Dishes like 3 bean salad are cheap, highly nutritious, and very refreshing. Just omit the cooking oil from the recipe.

14. Chicken, or poultry, stuffed with a forcemeat, or stuffing is always a hit. Cimply serve the chiken breast with the bones still attached, and the stuffing placed between the outer muscle, and the tenderloin. The hole for the stuffing is made by sticking your finger between the muscles. This helps season the chicken breast, and gives a reasonable serving of the stuffing.

15. Any number of roulaides, or rouladen can be made by pounding poultry, pork, or beef thin , and then rolling it around a stuffing, either savory or sweet.

16. Whole grain pasta can be served with, or without tomato sauce, and can be seasoned in endless ways, and mixed with endless ingredients.

17. There are countless stir-fries, sukiyaki, lo mein, chow mein, and Asian soups that are healthful, deliscious, and diabetic freindly.

18. Winter squashes can be made into soups, stuffed, or served straight up, with the proper seasonings, and are rich in beta carrotien, and other nutrients.

19, nuts and seeds can be added to salads, deserts, main corses, and snacks. Talk to your nutritionist to find which ones are the most healthy.

20. Fish can be poached, steamed, baked, or wrapped around other ingredients and baked. Choose mild, sweet fish for most recipes. There aer a few of us out there who love stronger flavored fish. But most everyone likes pollock, halibut, tilapia, perch, whitefish, etc.

21. Items like bacon can be used, but should be used as a seasoning for other foods, like steamed green beans. They would replace salt and add a smoky flavor. Bacon, fried crisp, and crumbled seasons so many other foods very well.

That should be good for a few ideas.

Seeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is online now   Reply With Quote
Old 01-11-2012, 08:00 PM   #15
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 37,971
I just want them to understand that as adults we should be allowed to choose our own foods and condiments. I do just fine at home with my diabetes, eating real sugar, full fat and my salt intake is LOWER than their low salt diet. Some people can handle their own restrictions. I refuse to eat things that might have or do have artificial sweeteners.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 01-11-2012, 08:11 PM   #16
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,998
Mom has divericulitis and Crohn's disease, no nuts, berries, whole grains or seeds of any kind allowed. Seems like hospitals don't really look at the individual's health needs. Thank you so much for caring!

Fruit strained of seeds, sorbet, parfaits with pureed nuts, fruit and yogurt cheese, mashed potatoes mixed with yogurt cheese and low sodium gravy with a touch of red wine, smoked fish mixed with low fat neufchatel or yogurt cheese and seasonings with Carr's crackers, turkey pepperoni and black olives, bruschetta, mini pizzas on tortillas with any of the above with low fat mozzarella.

I'm not a dietician, but asked my mom what she would like as a frequent and fiesty patient!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 01-11-2012, 08:16 PM   #17
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 22,023
Send a message via Skype™ to taxlady
Quote:
Originally Posted by PrincessFiona60 View Post
I just want them to understand that as adults we should be allowed to choose our own foods and condiments. I do just fine at home with my diabetes, eating real sugar, full fat and my salt intake is LOWER than their low salt diet. Some people can handle their own restrictions. I refuse to eat things that might have or do have artificial sweeteners.
I agree about the artificial sweeteners. There have been studies that artificial sweeteners confuse the body and the production of insulin.

How do you feel about the use of sweet alcohols like sorbitol, etc.?
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 01-11-2012, 08:21 PM   #18
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 37,971
Quote:
Originally Posted by taxlady View Post
I agree about the artificial sweeteners. There have been studies that artificial sweeteners confuse the body and the production of insulin.

How do you feel about the use of sweet alcohols like sorbitol, etc.?
I have the same problem with the alcohols, too.

High-Fructose Corn Syrup has the same effect on the body.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 01-11-2012, 08:54 PM   #19
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,998
Quote:
Originally Posted by taxlady

I agree about the artificial sweeteners. There have been studies that artificial sweeteners confuse the body and the production of insulin.

How do you feel about the use of sweet alcohols like sorbitol, etc.?
I saw something similar.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 01-28-2012, 03:45 PM   #20
Senior Cook
 
jawnn's Avatar
 
Join Date: Nov 2011
Posts: 115
I don't know why you would add sweetener of any kind to beans. Although I did add tomato paste to some the other day along with dry onion. both sweet?

Quote:
Originally Posted by Chief Longwind Of The North View Post
Carb Ferindly foods could include:
.

3. Baked beans can be made with black beans, and flavored with Splenda, onion, mustard, and a bit of molasses.
__________________

jawnn is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:30 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×