The Baby Boomers, 75 million of them, account for more 25 percent of this country’s population. These post World War II children will be remembered for their demonstrated impatience with the way things were. They advocated changes in social mores and cultural traditions; demanded racial and gender equality and ignited a music revolution. Their demand for a continuing public dialogue took the broadcast media in directions beyond anyone’s imagination.
 
Every day, for the next 15 years 10,000 of these Baby Boomers will turn 65. The oldest begin to celebrate their 70th birthdays this year. According to the American Hospital Association, by 2030 more than 37 million in this generation will be managing one chronic condition; 14 million will be living with diabetes; half will be suffering from some type of arthritis and more than one-third, or over 21 million, will be classified as obese.
 
The American Medical Association acknowledges that this generation’s interest in active lifestyles and healthy diets helped to fuel the wellness revolution in our society. The Boomer’s impatience with the blandness of American Food was responsible for changing America’s menus at home as well as in restaurants. These “foodies” grew up watching Julia Childs and reading Martha Stewart’s cookbooks. In 1993, their fascination with the kitchen was further stimulated by the debut of the Food Network.
 
As a result, they demanded more diversity in their cuisine wherever they were eating. Their desire for fresher and healthier food was the incentive for innovation at the supermarket, helped spur the rise of urban farmers markets and contributed to the popularity of farm to table restaurants.
 
This attention to diet and cuisine has not been ignored by hospitals, senior living facilities and skilled nursing providers. In 2014, healthcare food service was close to a $25 million industry. This year, a 4.4 percent growth is projected, powered by a number of on-going trends:
– Room service and individualized patient care;
– Menu diversification and culinary exploration;
– Demand for fresh and nutritional foods;
– Green initiatives and sustainability
– Availability of an on-site more healthful branded restaurant cuisine.
 
In the foreseeable future, a strong focus is expected to remain on the palates of those receiving care, along with visitors and employees. At a time when satisfaction is paramount and revenue considerations are primary, delivering what the patient wants will continue to drive food service in healthcare and positively impact a care provider’s bottom line.
 
Today, it is normal for members of the healthcare food service staff in hospitals as well as care facilities to regularly meet individually with patients/residents one-to one to plan their menus for the week. They dine when they are hungry, on their own schedules. The meals can be delivered to the room, an outdoor location, a more intimate dining room or they maybe be eaten during a special culinary themed event. In some health and elder care facilities, workers are assuming more roles. They are cross-trained in food service as well as house-keeping to establish more of a household model.
 
Virginia Ohanian, NHA, President of the Florida Paradise Chapter of the Association of Healthcare Food Service (AHF) says, “In order to satisfy patients and residents, we have to continue to increase the opportunity for them to make choices in what they want to eat and offer a greater variety of cuisines to satisfy their different preferences. “
 
Food will be expected to be fresh and not just in terms of the ingredients. “People will not want to be served something that has been sitting on a steam table for the past hour or two. They want the meal that they choose to be prepared on their time schedule. It’s not out of the question to think that breakfast, lunch or dinner will be delivered to them by the Chef that prepares it. These interactions are a good way of building relationships and help to brand the organization,” Ohanian believes.
 
In the next few issues, South Florida Hospital News and Healthcare Report will take a closer look at the area’s healthcare foodservice, the changes that have occurred and are projected. We welcome your stories, comments and opinions. Share them with us at editorial@southfloridahospitalnews.com.