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Should We Take Low Cholesterol Eggs Off the Patient Menu???
Kathy Stephens, Ph.D., RD, LD
Kathy Lindow, M.S., RD, CNSD
This is a question that our Success Coaches are often
asked. Our reply is: Yes, but…
Eggs are a nutritious, low fat, easily digested, well tolerated comfort
food for our patients, but nutrition doesn’t count until the patient eats
the food. Without a doubt, low cholesterol scrambled eggs don’t taste as
good, are more expensive than real eggs, don’t hold up as well on a steam
table, and are just one more thing to add to a usually already congested
tray line. On the other hand, there is a public and medical staff
perception of what constitutes a “healthy” diet in hospitals. This is
compounded by the fact that most of our patients these days are much
sicker than in the past, and it is our challenge to present items that
taste, look and smell great. In other words, we have to present food they
will eat!
The American Heart Association (AHA) revised their Dietary Guidelines in
2000. Their overall approach has been modified to emphasize guidelines
that AHA considers of greatest importance for lowering heart disease and
stroke risk. Major guidelines replace the previous “Step 1” designation.
AHA continues to advocate a population-wide daily limitation of dietary
saturated fat to less than 10% of calories and cholesterol to less than
300 mg/dl. However, the major food components that raise LDL Cholesterol
are saturated fatty acids, trans-unsaturated fatty acids and to a lesser
extent…cholesterol. The response varies widely among individuals.
Cholesterol rich egg yolks are relatively low in saturated fatty acid
content and have smaller effects on LDL cholesterol levels than saturated
fatty acids and trans-unsaturated fatty acids.
So…what do you do? Dani Jensen, M.S, RD, Food Service Director at Jackson
County Memorial Hospital in Altus, Oklahoma replaced low cholesterol eggs
with real liquid eggs several years ago. A ¼ cup serving (one egg portion)
has 65 calories, 4 g. fat, 1.25 g. saturated fat, 0 trans-fat, 5.5 g
protein, 70 mg sodium and…175 mg Cholesterol. She cooks them in a
tilting braiser sprayed with non-fat cooking spray – they are delicious
and hold up very well. The patients and physicians are happy, and Dani has
the satisfaction of knowing she is staying within the AHA guidelines for a
Heart Healthy Diet while presenting eggs that the patients will eat.
So should you take low cholesterol eggs off the patient menu? Yes in
almost all cases, but do your homework first. Know your customer profile
and educate those that need to know. Otherwise, you are setting yourself
up for a lifetime of serving low cholesterol eggs. You can do it!
Don Miller and Associates
346 Crestview Drive
Bonita, CA 91902
(619) 656-2100 PST
(619) 656-1321 fax
chefdon@cox.net
http://www.chefdon.com
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