At Rush, we know that the foods we eat are essential to a healthy life and aid in treatment for many chronic diseases, like diabetes and heart disease and digestive conditions. Nutrition is integrated into patient treatment plans and discharge plans to improve recovery and long-term health.
Rush Food and Nutrition Services is committed to offering patient-centered menus that emphasize variety, quality ingredients, evidence-based nutrition standards and thoughtful product selection including the following:
- Serving a wide variety of foods to meet patient needs.
- Creating menu items using whole foods while limiting reliance on convenience food items.
- Procuring food from local vendors, defined as those producing within 500 miles, whenever possible.
- Offering whole-grain items and fresh fruits and vegetables when medically appropriate.
- Limiting the use of sugar-sweetened beverages.
- Developing recipe and menu-item evaluation and acceptance criteria using the Academy of Nutrition and Dietetics Nutrition Care Manual (NCM) and other evidence-based guidelines.
Menu Committee Purpose and Membership
The Rush Food and Nutrition Services Menu Committee guides the development of the patient menu. The committee is responsible for designing menu offerings, evaluating food items and products, and reviewing current food trends to support high-quality patient care. All menu offerings are approved by the director of Clinical Nutrition Services. Committee membership includes the executive chef, patient services, the director of foodservice operations, the director of Clinical Nutrition Services, and production supervisors.
