The Dish: Healthy Options, Fresh Flavors at CCH
The food service team takes its menus in a new direction by appealing to a variety of palates. Plus, we meet up with Kumara Sidhartha, MD, MPH, to dig into his top choices.
A cilantro-lime rice bowl, pinto beans and fresh pico de gallo. For someone seeking healthier options, this lunchtime lineup featured on a Latin-themed menu at Cape Cod Hospital is a dream come true. It’s one of the many healthier offerings on its weekly cafeteria menu.
Bill O’Brien, Food Service Director at Cape Cod Healthcare, and his team are taking the menus in a fresh, new direction by appealing to a variety of palates, from vegan and vegetarian to whole-foods, plant-based diets. Even though O’Brien admits burgers and chicken tenders are their top-selling items, his team is working hard to offer healthier menu items and something for everyone as they serve nearly 1,200 customers in the Cape Cod Hospital cafeteria and prepare 1,000 trays for patients every day.
“The cafeteria is really focused on healthier items and healthier choices,” says O’Brien. “People should be able to come in here anytime and find themselves a vegetarian, a gluten-free, vegan-friendly or plant-based meal.”
Look for icons next to menu items
The weekly menus—posted outside the cafeteria and emailed to employees—not only detail what’s for lunch or dinner, but now also feature icons next to many items and are also posted throughout the cafe: V (Vegetarian), V+ (Vegan), FIT (Balanced Nutrients for Well Being) and a G symbol with a down arrow (for Gluten Friendly). O’Brien adds they are upping their game with improved salad bar offerings. In addition to leafy greens, fresh veggies and fruits, they also offer legumes, chickpeas, beans and salmon. For a healthy start, the wellness bar from 7–9 a.m. features fresh fruit, yogurt, oatmeal and raisins.
One of the best parts? Employees receive a 25 percent discount on food and beverages. Now that’s a great incentive to visit the CCH cafeteria and kick-start healthier eating habits! Check out the latest menu by clicking here.
Dr. Sid’s Recommendations
We recently visited the Cape Cod Hospital cafeteria with Dr. Kumara Sidhartha, MD, MPH, Medical Director of the CCHC Employee Health Plan, to get his take on the best options related to the following diets (be sure to check menu as it changes daily):
Plant-Based Diet / Vegan
(Fruits, vegetables, whole grains, legumes, nuts and seeds; excludes eggs, dairy products, red meat and poultry)
Best Bets: Leafy greens, lentils, fresh fruit, cauliflower, red kidney and black beans, chickpeas, sunflower seeds at the salad bar; a hummus wrap at the deli section or black bean veggie burger. For a delicious and nutritious topping, head to the hot section and ask for a container of roasted butternut squash to put on top of your salad. In the refrigerated grab-and-go section: A smashed chickpea wrap or curried cauliflower grain bowl.
Vegetarian Diet
(No meat, fish, poultry or shellfish, but may contain dairy or eggs)
Best Bets: Stuffed shells with marinara sauce, green beans with almondine, buffalo cauliflower, steamed broccoli, beans, hummus wrap in the deli section or black bean veggie burger, blueberry yogurt with granola.
Mediterranean:
(Whole grains, vegetable, legumes, fish, infrequently poultry)
Best Bets: Shrimp creole, salad bar items including salmon, sunflower seeds, vegetables, legumes, olives.
Gluten-Friendly
(Foods prepared without ingredients containing gluten)
Best Bets: In the frozen section, three-cheese kale bake and a variety of desserts
