Mon-Fri 4:-5:30 at New Milford Hospital Call 860-210-5011 for reservations.
Begun in October, 2006 by the co-founders, Plow to Plate is a comprehensive initiative that combines hospital leadership and community-based programs to promote the local foods and agriculture as a critical means to well-being and disease prevention.
This article, in the Press Ganey quarterly mabazine, reviews the journey made by New Milford Hospital, in partnership with Unidine, in creating a new model for food service that works actively in the hospital’s public health programs.
Nurturing Foods: Lessons for Cancer patients, survivors, families and caregivers. Chef Anne Gallagher, Chef Kerry Gold and Registered Dietician Michelle MacDonnell offer delightful sessions on food topics of concern to those affected by cancer, in an informal style with great warmth and humor.
14 March 2011
Written by Susan Twombly
Lessons for Cancer Patients, Survivors, Caregivers and Families
As a community hospital with an outstanding regional cancer center, New Milford Hospital (NMH) always seeks to find new and creative ways to support our patients, their families and caregivers through treatment for cancer and beyond. For the DVD, we conducted research on the best practices in nutrition for people undergoing treatment for cancer, from stocking a pantry to the preparation of food appealing to the palate, which is often affected during the course of treatment. With our cancer center clinical team, we developed a curriculum for the four-part learning series contained in the DVD, which was filmed "live" when we first offered the series to our patients. The result is homespun to be sure, and it is offered to you in the spirit of healing and caring.
Each segment of the DVD addresses a special topic relevant to diet and healing. We thank our local farmers for providing us with all the ingredients used to share this learning program with you. We appreciate the dedication and support of Unidine, our dining services partner, in building the Plow to Plate® initiative.
Director of Plow to Plate®
To order the complete Nurturing Foods DVD:
please contact Marydale Debor at:
click below to view highlites of the Nurturing Foods DVD
Read on for helpful tips from Nurturing Foods.....
Healthy eating for healthy living
Below are some DO's and DON'T'S about healthy eating. But first, here are two others: DO remember that eating is a fun part of life, and it is even better when shared with family and friends. So DON'T think for a minute that healthy choices should diminish that pleasure. In fact, knowing you're eating the right things makes a good meal even more satisfying, especially when you are managing cancer treatment.
Everyday you should have:
5 or more servings of vegetables and fruit
Diets rich in fruits and vegetable may reduce your risk of stroke, cardiovascular disease and type 2 diabetes. They also protect against certain cancers. Fruits and vegetables are high in fiber and low in calories, which can help lower your calorie intake and aid in weight loss. They also provide essential vitamins and minerals.
4 servings of whole grain foods
Whole grains are mad with the nutritious part of the grain. They contain Fiber, B vitamins and minerals. Dietary fiber helps reduce weight management. B vitamins play a key role in maintaining a balanced metabolism and are essential for a healthy nervous system.
3 servings of lean protein foods
These foods provide proteins that are the building blocks for bones, muscles, cartilage, skin and blood. They also provide B vitamins and iron. Iron is used to carry oxygen in the blood.
2-3 servings of milk and low-fat dairy products
Dairy products provide calcium, potassium, vitamin D and protein. Calcium and vitamin D are essential for bone health and diets high in potassium may help maintain healthy blood pressure. It is important to consume low-fat or fat-free choices because whole milk contains saturated fat and cholesterol which can raise the "bad" cholesterol levels in the blood stream.
Healthy Fats only, in small amounts
The polyunsaturated and monounsaturated fats found in fish, nuts, vegetables oils and seeds provide essential fatty acids, are a good source of vitamin E and do not raise "bad" cholesterol levels.