Feed Me Good!

By  |  June 24, 2013 | 


A story in Kaiser Health News Caught my eye this AM:





food khn




















I could not resist citing a quote like this:

Behind the scenes, UNC has installed a sous-vide cooking system, often used in fine restaurants, which cooks food in airtight plastic submerged in water baths to ensure food are cooked to the exact temperature. The system speeds delivery service since food is partly cooked and chefs can finish it on a grill after an order is placed.


Or this:

“It’s been a game changer for us,” said Angelo Mojica, director of food and nutrition services at UNC. He said patient satisfaction scores, which he tracks every day on a television monitor in the kitchen, have soared to 99 percentile. He parses those ratings by hospital floor and even by type of room — private or semi-private. Like doctors, food service managers, including Mojica, make daily “rounds” to talk to patients about their dining needs and preferences.


OK, I get the notion of better food equals more consumption and less waste.  I also completely accept the notion of patient satisfaction as an end, and not a means to an end.  However, once we get to the point of serving ostrich burgers, arugula pesto, and shrimp cocktails on the wards, better than your local gourmet sandwich shop, we have crossed a threshold.

Please tell me this is not about playing to the metrics.  Tell me I am wrong?



About the Author:

Brad Flansbaum
Bradley Flansbaum, DO, MPH, MHM works for Geisinger Health System in Danville, PA in both the divisions of hospital medicine and population health. He began working as a hospitalist in 1996, at the inception of the hospital medicine movement. He is a founding member of the Society of Hospital Medicine and served as a board member and officer. He speaks nationally in promoting hospital medicine and has presented at many statewide meetings and conferences. He is also actively involved in house staff education. Currently, he serves on the SHM Public Policy Committee and has an interest in payment policy, healthcare market competition, health disparities, cost-effectiveness analysis, and pain and palliative care. He is SHM’s delegate for the AMA House of Delegates. Dr. Flansbaum received his undergraduate degree from Union College in Schenectady, NY and attended medical school at the New York College of Osteopathic Medicine. He completed his residency and chief residency in Internal Medicine at Long Island Jewish Medical Center in New York. He received his M.P.H. in Health Policy and Management at Columbia University. He is a political junky, and loves to cook, stay fit, read non-fiction, listen to many genres of music, and is a resident of Danville, PA.


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