A Springdale hospital is serving up preventative care on a plate, switching the cafeteria to a healthier menu.
"Everybody seems to be pushing toward wellness lately," wellness dietician Ashley Meek says.
Northwest Health System's Springdale location is pushing employees to eat better.
"We all know we're impulse buyers at times, and we've created healthier items for them beverages, such as water versus sugary beverages," says Holli Haynie, system director of food service.
Even though candy bars have been banished, diners have plenty of choices, from pre-made salads to sandwiches or the daily special.
"We've had no complaints about removing some of the denser not so healthy snack items," Haynie says. "We know that we're making a positive impact."
The cafeteria serves up more than just healthy lunches, education is also an important part of the program. Each month staff members highlight a super food, complete with recipes to take home to the family.
"This month it's legumes, last month it was yogurt," Meek says. "We kind of create a table display and that way we can get people to stop and check it out."
Meek says her clients complain about eating out all the time.
"'There's just nothing healthy out there,' or 'It's so hard to eat out,' and that's not necessarily true," she says.
Often, people just don't know which menu items to grab.
"If you can offer these healthy items but also help your customers identify them, they can make better choices," she says.
That's better for employees, and the people they treat.
"If you eat well, you feel well," Haynie says. "When our employees feel good, we know our patients are going to be taken good care of."
Soon patients will have healthier food too. Haynie says the hospital's next phase is to add super foods and fresh produce to the bedside meals, creating a menu that's lower in sodium and saturated fat.
"Everybody seems to be pushing toward wellness lately," wellness dietician Ashley Meek says.
Northwest Health System's Springdale location is pushing employees to eat better.
"We all know we're impulse buyers at times, and we've created healthier items for them beverages, such as water versus sugary beverages," says Holli Haynie, system director of food service.
Even though candy bars have been banished, diners have plenty of choices, from pre-made salads to sandwiches or the daily special.
"We've had no complaints about removing some of the denser not so healthy snack items," Haynie says. "We know that we're making a positive impact."
The cafeteria serves up more than just healthy lunches, education is also an important part of the program. Each month staff members highlight a super food, complete with recipes to take home to the family.
"This month it's legumes, last month it was yogurt," Meek says. "We kind of create a table display and that way we can get people to stop and check it out."
Meek says her clients complain about eating out all the time.
"'There's just nothing healthy out there,' or 'It's so hard to eat out,' and that's not necessarily true," she says.
Often, people just don't know which menu items to grab.
"If you can offer these healthy items but also help your customers identify them, they can make better choices," she says.
That's better for employees, and the people they treat.
"If you eat well, you feel well," Haynie says. "When our employees feel good, we know our patients are going to be taken good care of."
Soon patients will have healthier food too. Haynie says the hospital's next phase is to add super foods and fresh produce to the bedside meals, creating a menu that's lower in sodium and saturated fat.
