Facility “Food”
It’s a sad and telling truth that when we are the most vulnerable physically, in a hospital or in a skilled nursing facility (or “rehab”), we are fed the worst diet. Some facilities are better than others, and there may be some exclusive, high-priced ones out there serving high-quality fresh food, but, from what I’ve seen and heard in the caregiving business, the facility food situation is not good.
Recently, one of our caregivers had a knee replacement and spent several weeks in one of our local rehabilitation facilities (skilled nursing and rehab). This woman is an excellent cook, and knows a surprising amount about healthy food. She fed one 90-something male client “churries and pruins” for his arthritis and bowels with beneficial effect. For those who are not “well-seasoned veterans” from rural Pennsylvania, the translation is “cherries and prunes.” Not long after she told me, I received an article in a health newsletter about the proven benefits of cherries (that good ol’ dark red color) for arthritis and joint pain. She was tickled to get a copy of the article.
But, back to the facility food, she said that everything she received was processed, canned, and “no good.” Accustomed to cooking from a garden or with fresh meat and produce from the store, this was particularly hard on her. Of course, it’s hard on everyone. When we need good nutrition the most, we get it the least. If you or a loved one has to spend time in a facility, do everything you can to bring in good, healthy food. Juice veggies and fruits at home and bring it to the room. Be creative. Consult your naturopath.
