Power point created by Frank Turner of Henry Ford West Bloomfield Hospital. Used during the presentation "Healthy Food in Health Care"

1. Taking Health and Healing Beyond the Boundaries of Imagination Frank Turner, Executive Chef / Director of Food and Nutrition Services Henry Ford West Bloomfield Hospital

3. Typical Hospital Practices

8. Which Would You Prefer? Typical HFWBH

10. Which Would You Prefer? HFWBH Typical

11. The Damage… Typical The Damage… HFWBH Alternative Regular Bacon 2 Slices – 120 calories, 10g fat (3g saturated) Turkey bacon Beef Hot Dog 1 w/o Bun – 180 calories, 16g fat (7g saturated), 550mg sodium Tofu Dog Sausages A single pork link – 217 calories and 19.5g fat Chicken Dried Apple Sausage Fried Chicken 1 Breast – 400 calories and 22g fat Grilled Chicken

12. Which Would You Prefer? HFWBH Typical

14. Which Would You Prefer? HFWBH Typical

21. Culinary Wellness Inspired By You May 2-31, 2010 Breakfast: 5:30 a.m.-10:30 a.m. Lunch: 11:00 a.m.-2:30 p.m. Dinner: 5:00 p.m.-9:00 p.m. All Day Menu Selection: 24 hours/7 days Frank Turner, Executive Chef Culinary Wellness Team EAT WELL. LIVE WELL At Henry Ford West Bloomfield Hospital, we are committed to your overall wellness. Interested only in what is best for you, we utilize every available source for your optimal health. That’s why we select highly nutritious foods to assist in the healing process. In our kitchen, we create meals designed for your best health by always using fresh, wholesome foods, all-natural ingredients and, where practical, certified organic and sustainably grown produce harvested from locally and regionally renowned farms. Please enjoy the variety of choices we have created for you, which feature delicious vegetarian meals, foods right in omega-3 fatty acids, fresh fruits and vegetables, and delightful desserts. Dine on exceptional, nutrient-rich creations, and feel your best health!

22. Spring Selections Miso Chicken Salad with Fresh Asian Vegetables & Grilled Chicken Poached Salmon w/ Celery Root Remoulade & Roasted Asparagus Spicy Stir-Fry Vegetables over White Rice with Carrot Consomme Herb Crusted Tilapia with Haricot Vert & Red Skin Potatoes Finished with Lemon Aioli Grilled Chicken with Angel Hair Pasta, Roasted Red Peppers & Fresh Vegetables Finished with Pesto Maple Roasted Portobello Mushroom Burger w/ Mustard Sauce, Lettuce & Tomato Seared Chicken w/ Sweet Potato Risotto, Brussels Sprouts & Sage Chicken Jus Lie Kale Stuffed Tilapia with a Light Lemon Garlic Sauce & Roasted Potatoes Pan Seared Scallops with Julienned Organic Carrots & Wilted Greens with Lemon Vinaigrette Grilled Trout w/ Lemon Caper Sauce, Roasted Potatoes & Fresh Organic Steamed Broccoli Grilled Salmon w/ Yukon Mashed Potatoes, Yogurt Dill Sauce & Wilted Baby Spinach Penne Pasta with Artichoke Pesto, Fresh Vegetables & Chicken

23. Summer Selections Grilled Halibut with Tomato Saffron Cous Cous and Sundried Tomato Relish Tomato Fettuccini with Organic Carrots, Grilled Chicken & Fresh Spinach w/ Chicken Veloute Roasted Organic Zucchini & Heirloom Tomato Pasta Salad with Parmesan Reggiano Broiled Lake Superior Whitefish with Panzanella Salad & Roasted Baby Potatoes Grilled Breast of Chicken with Vanilla Roasted Pineapple Salsa & Roasted Sweet Potatoes Vegan Vegetable Stew made with Fresh Organic Vegetables in a Rich Tomato Broth Seared Scallops with Asian Vegetables & Organic Carrot Consomme over Brown Rice Spinach Gnocchi with Traditional Marinara, Wild Mushrooms, Fresh Vegetables & Reggiano Sauteed Michigan Lake Perch with Pancho Sauce, Cauliflower & Yukon Gold Mashed Potatoes Organic Strawberry Salad with Arugula, Michigan Blueberries, Organic Strawberries, Pine Nuts, Red Onion, Maytag Blue Cheese & Balsamic Vinaigrette Lemon & Ginger Poached Chicken with Asian Sticky Rice & Fresh Stir Fry Vegetables Tuna Salad Stuffed Organic Tomato

24. Fall Selections Mushroom Ravioli with Pea Tendrils, Tomatoes, Carrots & Vegetable Consommé Bronzed Salmon with Scallion Water Relish atop Brown Rice Spinach Fettuccine with Grilled Chicken, Traditional Marinara & Root Vegetables Potato & Chive Encrusted Whitefish with Pancho Sauce & Organic Broccoli Sautéed Chicken with Sweet Corn Relish, Organic Broccoli & Yukon Gold Mashed Potatoes Wok-Style Shrimp atop Spicy Black Beans with Asian Vegetables Angel Hair Pasta with Grilled Chicken & Tomato Leek Sauce Apple Grilled Turkey with Cider Glaze, Baked Acorn Squash & Braised Red Cabbage Jalapeno Red Bean Burger with Sundried Tomato & Chive Aioli Turkey Meatloaf made with Smoked Gouda, Mushrooms, Onions, Carrots, Spinach, Mashed Potatoes & Flourless Gravy Quinoa Cassoulet with Grilled Asparagus Broiled Tilapia with Chimichurri Sauce & Brown Rice

25. Winter Selections Grilled Tuna with Braised Winter Greens & Celeriac Mashed Potatoes Dilled Whitefish with Cauliflower Latkes & White Rice Sautéed Chicken Breast with Artichoke Pesto & Braised Michigan Kale Pappardelle Pasta with Mushroom Essence, Slow Roasted Tomatoes, Portobello Mushrooms & Edamame Winter Salad with Haricot Vert, Roast Beet, Fingerling Potatoes, Wild Mushrooms, Blue Cheese & Balsamic Vinaigrette Tilapia Veracruz over Cilantro Rice Braised Scallops with Fennel, Spinach, Kale & Swiss Chard over Angel Hair Pasta Panko Crusted Baked Salmon with Celery Root Salad Provencal Chicken with Tomato Basil Aioli. Served with Yukon Gold Mashed Potatoes Pecan Chicken Breast with Michigan Cherry Sauce & Herb Polenta Grilled Chicken with Pesto, Roasted Vegetables & Bowtie Pasta Tortellini with Roasted Vegetables & Pesto

26. Questions & Answers Thank You!