“Eating regularly and staying hydrated means more consistent energy, better clarity, improved metabolism and medication absorption, and a better day overall – not to mention that serotonin production in a healthy gut can directly impact the brain,” says inpatient dietitian Bhranti Desai, RDN.
Desai provides medical nutrition therapy for all inpatients, screens for nutrition risk factors, and coordinates any necessary interventions, including personalized support for those with food insecurities, eating disorders, food allergies, and medical conditions like diabetes. She facilitates weekly food therapy groups, keeping them simple and fun for participants. This includes the use of interactive modules available through The Gaples Institute, a nonprofit educational organization dedicated to advancing the role of nutrition in medicine.
Desai also collaborates with Director of Nutrition Support Mansi Parikh, MS, RDN, and Chef Robert Riccardi to ensure menu variety, cater to diverse tastes, and provide opportunities to explore new items, such as creole or tandoori foods.
“We’re helping patients rebuild the relationship they may have lost with food in diverse and flavorful ways,” says Desai, who often checks in with patients at mealtime to provide a supportive presence.
Tools to Use Beyond Discharge
Inpatient care lays the groundwork for patients to maintain good nutrition beyond discharge. In fact, Desai recommends that patients view their own kitchen as a food pharmacy. “
Your kitchen can serve as a healing resource,” she says. “You can build on what’s there, and each small step translates into a positive health benefit. It’s not an all or nothing approach – rather, consistency matters.”
Desai provides patients with these tips for meal planning on a budget:
- Write down some food choices, aiming to hit all five food groups.
- Assess what’s in the refrigerator and add those ingredients to the list.
- Create meal ideas that incorporate both.
- Transition the information to a grocery list.
- Stick to the plan, even if it just covers a few days of the week.
“These approaches cut back on the number of items you need to buy at the store, while reducing the likelihood that you’ll opt for last-minute processed foods,” explains Desai.
She also suggests that patients:
- Use leftover vegetables to make soup.
- Check out local farmers’ markets for fresh ingredients.
- Buy frozen fruits and vegetables to use portions as needed without the risk of food going bad.
- Take advantage of digital resources like the recipe tool on myplate.gov.
“Patients leave Princeton House with menus and tips to use as a guide,” adds Desai. “We’re working to make healthy strategies accessible for the long-term.”
