Hundreds of thousands of meals are served every day at healthcare facilities across the country. How many of those meals go untouched because they lack any sort of appetizing appeal? How many patients fail to get the nutritional needs that would help them get back to healthy, independent living sooner? At Burlodge, we’re working to change that.
It’s only nutrition if it’s eaten. It’s a common expression around the halls of Burlodge and the closest thing we have to a rallying cry. Regardless of how innovative or extensive the fleet of equipment is that we develop, the only true determining factor of our success is if the person being served the food at the end of the line eats it. That’s it. What can we do to improve the chances of that happening? Provide our clients with the equipment, the tools and the know-how to make sure whatever is on the plate is being served on time and at the proper temperature.
We’re going to keep coming back to this adage and explore it in a bit more detail as time goes on. We want to consider the different aspects of what makes nutrition appealing and encourage clients, dietitians and nutritionists to chip into the conversation on how to improve nourishment amidst the challenges of time constraints, tight budgets and more. Have an appetite for ideas and strategies around this? Stand by as we’ll be serving it up frequently.
