Delivering Trans Fat Free Meals

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Delivering Trans Fat Free Meals
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• Susanne Gunsorek, RD
• Director Food and Nutrition
• Providence Park Hospital

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Administrators Perspective

• Janet Keller, Vice President Patient Care
  Services and Operations
• Providence Park Hospital
• Novi, Michigan

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Learning Objectives

• Participants will be able to state the popular
  American attitude towards Trans Fat Free Food
• Participants will understand how a MI hospital
  implemented trans fat free café
• Participants will be able to name 3 alternative
  trans fat free products

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Good News

• According to the Center for Science in the Public
  Interest
• The amount of Trans Fat in our food has declined
  by 50 since 2005.

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Trans Fat Bans in RestaurantsUnited States
Population 301 million
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Freedom of Choice

• Is Big Brother in the Kitchen?
• Restaurants not required to label food products
  with nutrition information
• How does the consumer know what is in their food

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Popular Support

• Wall Street Journal Poll
• Americans asked Would you support a ban on the
  use of trans fats in restaurants in your city?
• Yes 1978 votes 61
• No 1278 votes 39
• Total votes 3256

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Why are we so in love with Trans Fats?

• Partial hydrogenation increases shelf life and
  flavor stability of foods containing fats
• Trans fatty acids more stable in storage and
  frying
• More solid than unsaturated fats/less solid than
  saturated fats

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Frying Oils

• Commercial frying oils require stability
• Thermal deterioration oxidation, hydrolysis,
  polymerization
• Fatty acid composition 20-30 linolenic acid for
  full deep-fried flavor

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Alternatives
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Why Trans Fat Free in Hospitals

• If not us, who?
• Healthcare facilities need to be the leaders
• Evidence based practice
• Consistent message
• Food is delicious

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Our Story

• A Presidents Vision
• Teamwork
• The Skeptics
• The Vision

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Criteria

• Calories from fat of all menu items do not exceed
  30
• Trans fat free
• Reduced sodium recipes
• Limited portion sizes of calorie dense foods
• Nutrient analysis of menu items

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Give and Take

• Compromise to original criteria based on customer
  input
• Revenue
• Customer Survey Data

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Scanning the Café for Trans Fats

• Salad Station
• Vegetable Station
• Soup Station
• Innovation Station
• Pizza Station
• Dessert Station

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Continue to Scan

• Stop at Fry Station
• Choosing Trans fat free frying oils
• Cost
• Availability
• Oxidative stability
• Functionality appearance, texture, flavor,
  nutrient composition
• Caution animal fats and tropical oils contain
  high amounts of saturated fats and should not be
  considered as replacements.

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Revenue generation

• Revenue projections 25 less than expected for
  traditional Café in first year.
• Revenue projections on target with National
  Benchmarks for second year

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Marketing

• New Employee Orientation
• Wellness Café is a benefit provided by your
  employer
• Promote to community with education initiatives
  Farmers Market, Dinner with a Doctor, Press
  Releases, Health Reporter

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Nutrition Information

• Foods labeled with major micro and macro
  nutrients
• Better choices are highlighted
• Nutrition information influences behavior

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Results

• FY 2010 we are moving ahead with our concept,
  budgeted revenue in line with National
  Benchmarking targets
• Associates and community respond positively
• Concept expanding in SJH

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Questions