News Releases
WINDBER MEDICAL CENTER AND CURA HOSPITALITY TEAM TO MAKE HOSPITAL MEALS “TRANS-FAT FREE”
WINDBER, PA, September 29, 2006 — “Serving hospital meals that contribute to heart disease is akin to putting cigarette machines in a cancer center” is how Windber Medical Center CEO Nick Jacobs describes the motivation behind a decision to remove artery-clogging trans-fatty acids from the hospital’s patient menu and to make trans-fat-free options available for employees and visitors. Windber Medical Center will be one of the first, if not the first hospital in the country to make this move. In the forefront of this initiative will be the hospital’s dining services partner, Cura Hospitality of Orefield.
“This is not just another food fad,” says Joe Herman, Cura's senior director of clinical nutrition services. “Trans-fats are man-made substances that have been proven to cause heart disease. The science on this is solid.”
“There are a number of compelling reasons why Cura and Windber Medical Center are ideal partners in the fight against the health hazards of trans-fat,” says Cura President and Founder Mitch Possinger “First, Cura’s size and structure allow us to be nimble and responsive to clients, like Windber Medical Center, who require a customized meal plan. In addition, Cura is already a leader in providing trans-fat-free meals.” Last fall, after more than a year of research and development, Cura switched from traditional cooking oils to the use of trans- fat-free canola oil to better meet the needs of its residents, patients and guests throughout the mid-Atlantic region.
“In addition to their experience with trans-fat elimination, Windber Medical Center and Cura Hospitality share a common philosophy of caring for others,” adds Jacobs. “WindberCare provides both high-tech and high-touch care that emphasizes healing mind, body and spirit, based on the Planetree model. Cura’s LivingLife philosophy is dedicated to nourishing the body and uplifting the spirit through great food. Working together on a project like this really plays to both organizations’ strengths.”
The goals of the trans-fat free program are to eliminate a known health hazard from meals served by the hospital; to raise awareness of the dangers of trans-fats in both the hospital and the community; and to encourage patients, families and employees to eliminate trans-fats from their diets at home in order to reduce the risk of developing heart disease.
The campaign begins on September 29th with a press conference and introduction to featured foods from the new Trans-Fat Free menu. Those who attend should be prepared to sample foods that are both healthy and delicious. According to Possinger, last year’s switch to trans-fat free oil “not only made meals healthier but actually enhanced the taste and quality of the fresh foods we serve to our patients and guests. Anyone who expects the hospital’s new menu to consist of nothing but tofu and bean sprouts will be very pleasantly surprised. It will be quite tasty.”
