Senior services specialist Cura Hospitality has announced it will begin offering foodservice management services to community hospitals in the Mid-Atlantic region. Its activities will include patient meals, clinical care for at-risk patients and retail dining.
"Cura has the operations infrastructure, clinical expertise, special events catering ability, and world-class culinary talent to successfully serve the acute care market," says Cura's founder and president, Mitch Possinger.
"We believe that our fresh, trans fat-free menu options, clinical care experience, personal service and overall compassion towards patients, helps to speed the healing process and overall recovery."
Cura recently developed an entirely trans fat-free hospital patient menu for Windber (PA) Medical Center. the company's first hospital client. In addition to healthy menu options, Cura plans to introduce a spoken menu service in which a host or hostess will take a patient's menu order at bedside.
Cura's clinicians will also help to identify nutritionally at-risk patients and recommend proactive care plans to help keep patients nourished and healthy.
Cura has developed programs like programs like Enriched Foods (supplement-free dining to help individuals maintain weight and cognitive ability), and Puree Creations and SoQuenching (which ensures adequate hydration through a a program that offers a variety of flavorful hydrated snacks) as tools for them to use in achieving these goals.