For healthcare chefs and dietitians, reaching out and connecting with the community is an important, people-oriented part of their responsibilities. Jeffery Klova, executive chef at Temple University Hospital, and Michele Ondeck, MS, RD, LDN, manager of the clinical nutrition department and nutrition information system coordinator, begin planning their patient culinary classes with conversations with the doctors who have treated the patients.
Teaching nutrition to patients? Keep these 6 factors in mind
Here’s how chefs and dietitians at Temple University Hospital put together culinary classes that can make a real-life impact.