The cafeteria at Charlton Memorial Hospital has a whole new look!  In an effort to introduce new food choices and nutritional information to guide diners toward a healthier diet has been launched at all three Southcoast Hospitals. As part of the effort, David Gibbs, Director of Nutritional Services, Southcoast Hospitals Group, applied to become a participating partner in the Healthy Dining Program to alert city residents of the options they now have when dining at Charlton Memorial Hospital, Southcoast’s Fall River site. Rick Branco, Cafeteria Manager, Charlton Memorial said that foods are now labeled with nutritional information helping diners to make healthier choices.  The hospitals are also featuring "Wellness Wednesdays" with a recommended entrée complete with a recipe card in case customers wish to prepare the item at home. All frying fats and nearly all other food products are trans fat-free, and smaller portion sizes and low-salt options are available. The program is part of HealthQuest; Southcoast's employee wellness benefit program that helps staff to adopt healthier lifestyles. Site manager Scott Taylor points out that residents and neighbors are welcome to dine at the Charlton cafeteria for a healthier, low-cost choice that is comparable to what they find in many local restaurants. For more information, contact Dave Gibbs at 961-5159.
 

(Top row, left) David Gibbs, Director of Nutritional Services, points out the low-fat frozen yogurt machine. (Top row, center) David Gibbs, Rick Branco and Scott Taylor point out the many improvements in the cafeteria service. (Top row, right) Rick Branco displays the smaller oval plate used to give a “full plate” look to the reasonable portion sizes featured for wellness entrees. (Middle row, left and right) A full salad bar and labels with nutrition information give diners more options and better information with which to make their choices. (Bottom row, center) Weekly wellness menus provide nutrition information for each item and allow diners to choose only those items that fit their diet. Margaret Arruda serves a plate from the deli which features low-fat meats and vegetarian options.