Before this service became available, patients had to choose their meals 24 hours in advance from a seven-day cycle menu, where patients were offered the same options weekly. According to Gloriane Crater, UCI Medical Center's director of food and nutrition, this service is only available in two other hospitals in California and a hundred nationwide. Crater also explains that other advantages of the program are that patients receive better nourishment and that it decreases the amount of wasted food. Though there is no proof that the new program can increase the rates of recovery, there is speculation by the Medical Center's officials that patients do eat better since they eat what they want when they want it. The program does not only have a health advantage for the patients, it also has an economical advantage for the hospital.
Less food has to be thrown away since most meals are eaten completely.
Due to the early stages of the food program, there are still things that need development. Though the program has only been in place for a short term, the effects seem to be promising and can be predicted that it will be seen in many more hospitals across the country. All contents of this site are 2000-2001 by the New University Newspaper. Reproduction in any way is prohibited unless express written consent is first obtained.