We’ve all seen the shift: the traditional food pyramid has essentially been flipped on its head. With meats, dairy, and vegetables now occupying the widest part of the nutritional focus, the message is clear. Quality protein and fresh produce are the cornerstones of health.
As a nutrition professional, I firmly believe that food is medicine. Proper nutrition is our best tool for preventing disease and slowing the progression of existing conditions. I stand with the American Medical Association in their call to limit highly processed foods, added sugars, and excess sodium. Which happen to be the primary fuels for heart disease, diabetes, and obesity.
However, this shift creates a significant challenge. While the American Heart Association emphasizes the importance of protein, they also warn against an over-reliance on red meat, which can lead to exceeding limits for saturated fats and sodium.
Current recommendations suggest a protein intake of 1.2 to 1.6 grams per kilogram per day. For a 150-pound person, that’s roughly 81 to 109 grams of protein daily.
As a former foodservice operator, my first thought isn’t just about the science; it’s about the cost. Protein is often the most expensive ingredient in any healthcare kitchen.
Many communities are already stretched thin, attempting to feed residents on roughly $40 per week, a budget below the USDA’s "thrifty" spending recommendations. Healthcare facilities are facing a "Nutrition Paradox": they are expected to meet higher nutritional standards while operating within tightening financial constraints.
I believe Plated Foodservice is the answer to this paradox. We are thinking ahead to solve the problems of tomorrow, today.
By providing premade, chef-inspired meals, we allow facilities to:
We want to provide the best care possible, and that starts with making healthy targets financially and operationally sustainable for the facilities on the front lines.