Plant-Based Menus: From Policy to Patient
- 10/10/2023
- 8:30 AM
- - 9:30 AM
- CE: 1.0
- Level 2 (intermediate knowledge/experience)
- Activity Code: 177681
- Track: Business and Management, Food Systems Development and Sustainability
Description
This session presents a panel discussion on a systematic approach to successful implementation of a plant-based default inpatient menu across a large, diverse public health system. Speakers will review the recipe development process, menu analysis, execution of sustainability practices, and quality improvement measures.
Learning Objectives
• Identify the benefits of a implementing a plant-based diet in reducing chronic disease
• Describe a collaborative approach to implementing a full plant-based menu in an acute inpatient setting
• Discuss data collection and analysis of meal acceptability and other indicators
Performance Indicators
• 7.4 Participates in and leads quality control and improvement activities to improve delivery of services
• 11.1 Leads or participates in the development of products and/or services related to food, nutrition, equipment and systems
• 2.3 Collaborates with inter- and intra-professional team members to achieve common goals and to optimize delivery of services
Speaker(s)
Moderator
