Junk food is simply defined as food that does not have any nutritional value. The bad thing about them is that we can find them almost anywhere. Health experts call them junk because they lack the right amount of nutrients needed by the body. There are so many examples of junk foods. Many of us love to eat sweet desserts, French fries, salted snack foods, candy bars, and even carbonated drinks. Are we surprised to find out that the foods that we are almost junk foods?
There are so many negative effects of eating unhealthy foods. They are often associated with heart problems, obesity, diabetes, lack of energy, decreased life expectancy, poor concentration, constipation, lethargy, and other diseases corporate catering hong kong. Although they tend to be tempting and delightful, it can be a treat to human health. Like we have said, they can cause heart problems. They are also high in fat, and they are not favorable for the entire body. If the artery is already blocked with fats, the person may experience a heart attack or heart failure.
Another negative effect of eating unhealthy foods include low or poor energy. They do not supply the right amount of valuable nutrients needed by the body, and the result is that we often lack the energy to do the job. In addition, we tend to have poor ability to concentrate. Whenever we eat those unhealthy foods, the brain does not function well because there is no essential nutrient in the food that we eat.
We can also have a high-cholesterol level. In that situation, the entire body will suffer. Also, when people always eat fast food like burgers and fries, they tend to have a higher risk of being obese. Obesity is one of the most obvious negative effects of eating junk foods. Also, all processed foods do not contain healthy fiber that is commonly found in fruits and vegetables, so the tendency is that people become constipated.
Healthcare foodservice has gone through a number of transformations. Foodservice menu-delivery concepts range from cook-serve, cook-chill and tray service to non-select menus, select menus, spoken-menus, pod system, host-hostess, order by phone, order by TV, order by filling in a form, a staffer taking the order verbally or with an electronic pad, and I am sure I missed few. The fact is that some facilities have tried a number of these concepts. Therefore, which concept actually works? The answer: the best part of each.
Before discussing room service, let’s define the term. According to the dictionary, the definition is, “service provided to hotel guests in their room.” If we substitute, the word hospital for hotel, it’s accurate to state that hospitals offer room service. In fact, healthcare foodservices are already doing this in every hospital. With the current focus on improving meals in hospitals, many are using the term “room service,” but this is the wrong term for what we are really trying to accomplish.
In my opinion, with all the best practices within all the variations, healthcare foodservices always seem to make the same mistake. Instead of keeping what works, we throw out the entire system and start all over again. No question that using some cook-chill methods with a cook-to-order room service program along with either a spoken or host/hostess menu delivery can create quality results and, in the end, save capital and improve service.
As with any foodservice initiative, the first thing that needs to be accomplished with room service is establishing a menu. In keeping with the budget, many departments offer pasta and chicken five days a week and, on Sunday, provide a beef meal, which is usually an inexpensive cut. With the utmost respect, how can healthcare foodservice improve quality with a $2 cost per meal budget?
For room service, foodservice equipment needs to be tweaked, not overhauled. Hospitals switching from a cook-chill system and entertaining room service cook to order programs will lose efficiencies if the cook-chill equipment is discarded. Some retherm equipment, especially bulk pieces, can add value when cooking can take place in advance — allowing time for production to focus on specialty cook to order items. The problem with converting from cook-chill is there is little need for individual tray retherm systems. My recommendation is to find another operation looking for this type of equipment or wait until the equipment is fully depreciated. Nevertheless, all of the blast-chillers and bulk retherm equipment can still be used. Some changes to the cook bank area must be made, but depending on menu variety a completed makeover is not required.