Taking Health and Healing Beyond the Boundaries of

ImaginationFrank Turner, Executive Chef / Director of Food and Nutrition

Services Henry Ford West Bloomfield Hospital

Typical Hospital Practices

There are NO Secrets

Everyone here knows what food is healthyEveryone here knows what we should be

eatingEveryone here knows what we shouldn’t be

eatingEveryone here knows what we should be

feeding our patients (guests)

The Reality…Very Few are Doing Anything About it!!!

The Outcome…

Most Common Causes of Death, United States, 2001*

HFWBH IS Doing Something About It

West Bloomfield Hospital is Vested in Wellness

We Have Embraced the Reality, “It’s What We Are Eating That’s Making Us Sick.” Doctor’s Abide By The

Standard, “Do No Harm.”

Our Food Service Department is Committed to Fulfilling the Same Standard

We Offer Made to Order, Certified Organic Food in Henry’s Café and Patient Food Services

No Batch Cooking Allows Us to Manipulate Entrees to Satisfy Diet Specific Needs

Food Heals

“Leave your drugs in the chemist's pot if you can heal the patient with food” Hippocrates

“Let nothing which can be treated by diet be treated by other means” Maimonides

Which Would You Prefer?

Typical HFWBH

Simple SubstitutesFor very sick people, eating well, eating nutrient

rich foods is like a lifeline to healing…

Compare…

A Bowl of Iceberg Lettuce vs. A Spinach & Arugula Salad, which has more than 4

times the Vitamin A content and 3 times the Vitamin C content.

Frozen Carrots - Steamed vs. Boiled, which loose up to 70% of their water-soluble

vitamins when boiled. Steaming helps to keep most of these vital nutrients intact.

Canned Fruit Cocktail vs. Fresh Fruit with peaches and blueberries or raspberries which have 5 times the fiber, and over 3 times the vitamin/mineral/antioxidant

content.

Which Would You Prefer?

HFWBHTypical

The Damage…

Typical The Damage…HFWBH

Alternative

Regular Bacon 2 Slices – 120 calories, 10g fat (3g saturated)

Turkey bacon

Beef Hot Dog 1 w/o Bun – 180 calories, 16g fat (7g saturated), 550mg sodium

Tofu Dog

Sausages A single pork link – 217 calories and

19.5g fat

Chicken Dried Apple Sausage

Fried Chicken 1 Breast – 400 calories and 22g

fat

Grilled Chicken

Which Would You Prefer?

HFWBHTypical

Fresh is Best!Things that may be very healthy when prepared fresh can be very

high in salt and sugar when processed and packaged (ex: marinara sauce)

Fruits: Fresh fruits are a great source of fiber, vitamins, minerals, phytochemicals and antioxidants. However, canned versions

typically have a significant amount of sugar added and may lose many of the vitamins, minerals, phytochemicals and antioxidants

during the caning process. Vegetables:

Fresh vegetables have many of the same nutrients that are also affected by the

canning process. Typically, canned vegetables will have added salt as well.

Which Would You Prefer?

HFWBHTypical

How Far Does Your Food Travel?

According to the Center for Urban Education About Sustainable

Agriculture…Tomatoes 1,369

milesGrapes 2,143

milesBeans

766 milesPeaches 1,674

milesGreens

889 milesLettuce

2,055 milesApples

1,555 miles www.cuesa.org

Restoration of Local Economy

By purchasing locally, we are contributing to the community, striving to

alleviate some of the economic hardships in

MichiganDanny & Michelle Lutz – Owners of Maple Creek Farm in Yale, MI

Michigan Farm Fresh ProduceFruit Availability Calendar

Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec

Apples 8/15-2/28

Apricots 7/1-8/15

Berries (Black) 8/1-9/15

Blueberries 7/13-9/15

Cantaloupe 8/7-9/20

Cherries (red tart)

7/1-7/31

Cherries (sweet)

7/1-8/31

Grapes 9/1-10/15

Melons 8/10-frost

Nectarines 8/20-9/10

Peaches 7/15-9/20

Pears 8/20-10/31

Plums 8/6-9/20

Raspberries 7/1-7/31, 8/25-9/30

Rhubarb 5/1-5/31

Strawberries 6/7-6/30

Michigan Farm Fresh ProduceVegetable Availability

Calendar

Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec

Asparagus 5/1-6/30

Beans (snap, green, etc.)

7/1-9/30

Beets 8/1-10/20

Broccoli 7/10-10/15

Brussels Sprouts

10/1-11/15

Cabbage 7/1-10/31

Carrots 7/20-10/31

Cauliflower 8/1-10/31

Celery 7/1-12/31

Corn (sweet) 8/1-9/21

Cucumbers 8/1-9/15

Greens 6/1-10/10

Eggplant 7/1-10/31

Lettuce 6/15-9/15

Onions 8/25-1/31

Parsnips 9/1-10/15

Local Michigan Farmers

David A. Ruhlig Farms – Carleton, MIGeorge Rudich Farms – Ray, MI

Leitz Farms – Sodus, MIRoscoe and Horkey Farms – Dunbee, MIVan Steenkiste Farms – Macomb, MIVan Dyke Farms – Imlay City, MIApplewood Farms – Deerfield, MI

Full Circle Organic Farms – Howell, MIFordos Organic Farms – Merrill, MI

Integrity Organic Farms – Vermontville, MI

Nothing is More Certain Than Change…

We may live without poetry, music and art; We may live without conscience and live without heart; We may live without friends; We may live without books; But civilized man cannot live without

cooks.

Edward Robert Bulwer-Lytton

To cook from the farm and not from the freezer you need to know how to cook. Institutional

feeding should not be run like a food factory. But, a kitchen should be run like a kitchen.

Invest in your culinary staff, you will reap the benefits ten-fold

Culinary Wellness

Inspired By You

May 2-31, 2010

Breakfast: 5:30 a.m.-10:30 a.m.

Lunch: 11:00 a.m.-2:30 p.m.

Dinner: 5:00 p.m.-9:00 p.m.

All Day Menu Selection: 24 hours/7 days

Frank Turner, Executive Chef

Culinary Wellness Team

EAT WELL. LIVE WELLAt Henry Ford West Bloomfield Hospital, we are

committed to your overall wellness. Interested only in what is best for you, we utilize every available source for your optimal health. That’s why we select highly nutritious foods to assist in the healing

process.

In our kitchen, we create meals designed for your best health by always using fresh, wholesome foods,

all-natural ingredients and, where practical, certified organic and sustainably grown produce harvested from locally and regionally renowned

farms.

Please enjoy the variety of choices we have created for you, which feature delicious vegetarian meals, foods right in omega-3 fatty acids, fresh fruits and

vegetables, and delightful desserts.

Dine on exceptional, nutrient-rich creations, and feel your best health!

Spring Selections

Miso Chicken Salad with Fresh Asian Vegetables &

Grilled Chicken

Poached Salmon w/ Celery Root Remoulade & Roasted Asparagus

Spicy Stir-Fry

Vegetables over White Rice with Carrot Consomme

Herb Crusted Tilapia with Haricot Vert & Red Skin Potatoes

Finished with Lemon Aioli

Grilled Chicken with Angel Hair Pasta,

Roasted Red Peppers & Fresh

Vegetables Finished with

Pesto

Maple Roasted Portobello Mushroom Burger w/ Mustard Sauce,

Lettuce & Tomato

Seared Chicken w/ Sweet Potato Risotto, Brussels

Sprouts & Sage Chicken Jus

Lie

Kale Stuffed Tilapia with a Light Lemon

Garlic Sauce & Roasted Potatoes

Pan Seared Scallops with Julienned Organic Carrots &

Wilted Greens with Lemon Vinaigrette

Grilled Trout w/

Lemon Caper Sauce, Roasted

Potatoes & Fresh Organic Steamed Broccoli

Grilled Salmon w/

Yukon Mashed Potatoes, Yogurt Dill Sauce &

Wilted Baby Spinach

Penne Pasta with

Artichoke Pesto, Fresh Vegetables &

Chicken

Summer Selections

Grilled Halibut with Tomato Saffron Cous Cous and

Sundried Tomato Relish

Tomato Fettuccini with

Organic Carrots,

Grilled Chicken & Fresh Spinach

w/ Chicken Veloute Roasted

Organic Zucchini &

Heirloom Tomato Pasta Salad with Parmesan

Reggiano

Broiled Lake Superior

Whitefish with Panzanella

Salad & Roasted Baby Potatoes

Grilled Breast of Chicken with Vanilla Roasted Pineapple Salsa & Roasted Sweet

Potatoes

Vegan Vegetable Stew made with Fresh Organic Vegetables in a Rich Tomato

Broth

Seared Scallops with Asian Vegetables & Organic Carrot Consomme over Brown Rice

Spinach Gnocchi with Traditional Marinara, Wild Mushrooms, Fresh Vegetables & Reggiano

Sauteed Michigan Lake Perch with Pancho Sauce, Cauliflower &

Yukon Gold Mashed Potatoes

Organic Strawberry Salad with Arugula, Michigan

Blueberries, Organic

Strawberries, Pine Nuts, Red Onion, Maytag Blue Cheese &

Balsamic Vinaigrette

Lemon & Ginger Poached Chicken

with Asian Sticky Rice & Fresh Stir Fry Vegetables

Tuna Salad Stuffed Organic

Tomato

Fall Selections

Mushroom Ravioli with Pea Tendrils, Tomatoes, Carrots & Vegetable Consommé

Bronzed Salmon with Scallion Water Relish atop Brown

Rice

Spinach Fettuccine with Grilled Chicken,

Traditional Marinara &

Root Vegetables

Potato & Chive

Encrusted Whitefish with Pancho Sauce & Organic Broccoli

Sautéed Chicken with Sweet Corn Relish, Organic

Broccoli & Yukon Gold Mashed Potatoes

Wok-Style Shrimp atop Spicy Black Beans with

Asian Vegetables

Angel Hair Pasta with Grilled Chicken & Tomato Leek

Sauce

Apple Grilled Turkey with Cider Glaze, Baked Acorn Squash &

Braised Red Cabbage

Jalapeno Red Bean Burger with Sundried Tomato & Chive

Aioli

Turkey Meatloaf made with Smoked

Gouda, Mushrooms, Onions, Carrots, Spinach, Mashed

Potatoes & Flourless Gravy

Quinoa Cassoulet with

Grilled Asparagus

Broiled Tilapia with Chimichurri Sauce & Brown

Rice

Winter Selections

Grilled Tuna with Braised Winter Greens & Celeriac Mashed Potatoes

Dilled Whitefish with Cauliflower

Latkes & White Rice

Sautéed Chicken Breast with Artichoke

Pesto & Braised

Michigan Kale

Pappardelle Pasta with Mushroom

Essence, Slow Roasted Tomatoes, Portobello Mushrooms & Edamame

Winter Salad with Haricot Vert, Roast

Beet, Fingerling Potatoes,

Wild Mushrooms,

Blue Cheese & Balsamic

Vinaigrette

Tilapia Veracruz over Cilantro Rice

Braised Scallops with

Fennel, Spinach, Kale & Swiss Chard over Angel Hair Pasta

Panko Crusted Baked Salmon with Celery Root Salad

Provencal Chicken with Tomato Basil Aioli. Served with Yukon Gold Mashed Potatoes

Pecan Chicken Breast with Michigan

Cherry Sauce & Herb Polenta

Grilled Chicken with Pesto, Roasted Vegetables & Bowtie Pasta

Tortellini with Roasted Vegetables &

Pesto

Questions & AnswersThank You!