Award honors hospital's focus on healthy diets

Tim Zehnal is the executive chef at Cafe Rowan, located inside Rowan Regional Medical Center. The hospital won the Red Apple award for its emphasis on providing a healthier food environment. Photo by Shavonne Potts, Salisbury Post

Rowan Regional Medical Center's Cafe Rowan is offering more healthier food choices like this spaghetti squash primavera, center, and roasted beets on a daily basis. The hospital just won a Red Apple award for implementing a healthier food environment. Photo by Shavonne Potts, Salisbury Post

This fruit and snack stand are the first thing customers see when they enter Cafe Rowan, located inside Rowan Regional Medical Center, the hospital received an award for implementing healthier food options. Photo by Shavonne Potts, Salisbury Post

Customers at Cafe Rowan, located inside Rowan Regional Medical Center, have the option of choosing from healthier items like water and fruit. The hospital won an award for implementing healthier food choices. Photo by Shavonne Potts, Salisbury Post

By Shavonne Potts

spotts@salisburypost.com

Walk into Cafe Rowan and the first thing you see is a basket of fresh fruits. One step farther and there's the salad bar. Look a little closer and there's the calorie content for an entree.

The cafe inside Rowan Regional Medical Center has always offered healthy food options, but there's been an even bigger emphasis placed on healthy eating. The hospital has been working for more than a year to implement healthier meal options and promote a healthier food environment.

The hospital recently won an award from North Carolina Prevention Partners, a nonprofit advocacy group, for encouraging healthy behavior.

The group encourages agencies such as hospitals, schools and businesses to reduce preventable illness and early death by targeting three main areas: tobacco use, poor nutrition and physical inactivity.

One of the programs established through N.C. Prevention Partners is "Healthy North Carolina Hospitals."

Hospitals are encouraged to offer healthy food options in cafeterias and vending machines. Those that do so meet the Red Apple standard and other hospitals receive a yellow or green apple based on implementation of the program's healthy food environment.

Dr. Brian Fazia, a cardiologist with Mid Carolina Cardiology, has been taking advantage of the healthier fare. "We have more options now," he said.

Fazia eats at the cafe on average three times a week.

He eats at the cafe, which is on the first floor of the hospital near the gift shop out of convenience, but even more so because "it's quite good," he said.

"I feel like they have a nice variety of dishes," Fazia said.

One of the unique things about eating at the cafe is the calorie content that is provided for entrees and side items.

"They list it for you. They make it clear," he said.

Fazia said having calorie contents also helps people when they eat off-site because it reminds them of calorie-laden food options and helps them make healthier choices.

"You're surprised when you look at the calories," he said.

The healthier options have made a difference for staff and non-employees who eat there, Fazia said.

Part of the reason for the new food options is the hospital changed its food services to Morrision, an Atlanta-based food services company. The company provides recipes and each individual hospital can make any necessary adjustments to enhance a recipe.

In the last three months, cafe sales have increased 25 to 30 percent, officials say.

Even the vending machines provide healthier snack options, said Beth Bates, director of Food & Nutrition Services with the hospital.

Bates explained the drink machines offer healthy choices like water and juices at eye level, with sodas and other options a little lower.

The fruit basket, which is now the first thing a customer sees, used to be the last item before reaching the register. Food placement was a conscious decision by the food and nutrition services staff to implement the requirements from the N.C. Prevention Partners.

Executive Chef Tim Zehnal is also partly responsible for the healthy dishes.

"We incorporate fresh products, seasonal produce with fresh herbs and spices," he said.

Zehnal said the cafe was already serving some fresh vegetables.

"I see a difference in people," he said.

People who eat at the cafe reach for healthier foods.

Customers can find healthier desserts like angel food cake with fruit at the front part of the line. Then there are the more calorie-laden desserts offered at the end of the line.

Pizza is made with whole grain dough and is available with grilled chicken.

The hospital sends out a three-week cycle of menus through its internal e-mail. Changes can be made depending on hospital events or special activities.

A staff of 60 work to provide all the healthy meals at the cafe.

Rowan Regional is one of 50 North Carolina hospitals that have achieved a healthy food environment and implemented a subsequent action plan for continuous improvement. Other area hospitals include Carolinas Medical Center in Randolph and Iredell Memorial Hospital.