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Good Shepherd is one of many hospitals across the nation offering food that's healthier for patients, workers and the environment. Some hospitals have created onsite farmers markets. Others have hired chefs and former restaurant employees to run their kitchens. 'What we are trying to do is provide not just our patients, but everybody that eats here, with foods that are health promoting,' said Nancy Gummer, director of nutrition services at Good Shepherd. The hospital no longer needs to modify each meal for a patient's sodium or fat restrictions. Instead it serves healthy food to everyone. In just one year, Gummer has been able to rid the hospital of all trans fats and major additives.
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