It is bizarre how hospitals that are supposed to heal can serve food that will most likely harm - fried this, high sodium that, bleached grains here, sugar overload there. If you have diabetes, cancer, a heart condition, etc, etc, etc, hospital food is not what you want to be consuming.
Nasty, tough red meat coated in some sort of gravy meant to give the sensation that the meat was softer than rawhide, but really just added high sodium and fat to the plate. Plenty of starches, mainly potatoes that must of come from the box - taste like cardboard, but less nutritious. Double chocolate brownies that had all of the sin and none of the taste. Bacon, eggs, sausage, all sorts of cardiac delights for breakfast.
I have to give our hospital credit though. When my Dad was first diagnosed, more than 7 years ago, the hospital food was atrocious. So much so that when my Dad was hospitalized, we brought his food from home. Even when he was on a special diet, we'd check with the speech pathologist and nutritionist to determine what foods my Dad could eat and how they needed to be prepared and we'd make them at home and bring them.
Now, they've gone to an almost entirely organic menu that features a lot of whole grains, fruits and vegetables as well as menu options that are customizable for diabetes, low residual and so forth. Gone are the days where if you asked for fruit you got a cup of the canned stuff that usually has pears, peaches and weird little cherries. Now, it's fresh and seasonal all the way. It's also usually the thing they're quickest to make available - want a sandwich? Might take an hour. Want a cup of fresh fruit? You can usually get that in 10 minutes.
It's not exactly home, but it's not half bad. They're definitely thinking about taste and nutrition. And it's no doubt an undertaking - more expensive and more time consuming to prepare and maintain.
Daughter of Dad with Stage IV CC