UCSF Nutrition & Food Services is responsible for all UCSF Health food operations, including patient dining, retail food outlets, inpatient and outpatient nutrition services, catering, and gift shops. It is the only university-operated food establishment at UCSF. Our department also sponsors an accredited dietetic internship, which has trained dietitians since 1936.
UCSF Nutrition & Food Services is responsible for all UCSF Medical Center food operations, including patient dining, retail food outlets, inpatient and outpatient nutrition services, catering, and gift shops. UCSF patients and their families and friends, as well as UCSF employees, students, and visitors, rely on our department for a wide range of nutrition and dining services. We provide nutrition care for our patients while they are hospitalized and through our outpatient clinics, including food for patients on complex modified diets. We also serve more than one million customers each year in our cafeteria, provide a variety of retail dining options, and offer catering services for the UCSF Medical Center and campus.
On all three main campuses—Parnassus, Mount Zion, and Mission Bay—food services and dietitians work together to offer the best selection of nutritious eating options, a unique approach that is far beyond what most hospitals in the country provide. Through innovations such as nutrition information on menus and restaurant receipts, plus integration with applications such as My Fitnesspal and FitBit, our goal is to make it easy to make informed, nutritious choices through all UCSF food service operations.
The registered dietitians at the UCSF Nutrition Counseling Clinic at 400 Parnassus (A435) provide individual nutrition counseling for adults, adolescents, and children. UCSF outpatient dietitians have created a series of informative, health-related newsletters on diabetes, healthy weight, exercise, nutrition for kids, high blood pressure, and heart health. Look for these and many other patient education materials at www.ucsfhealth.org/conditions. To learn more about outpatient nutrition services at UCSF, go to Outpatient Information.
Our 50-week Dietetic Internship is accredited by the Accreditation Council for Education in Nutrition and Dietetics. More than 800 Registered Dietitians have completed the program since it began in 1934. Our graduates are employed as clinical and outpatient dietitians, managers in clinical nutrition and food service, and in non-traditional jobs.
*NFS has been consistently recognized as a leader in sustainable food which is a portion of this award. Dan Henroid, MS, RD, Director, Nutrition and Food Services, has co-led sustainability efforts as the sustainability officer for the UCSF Health including but not limited to food since 2010.
UCSF Nutrition & Food Services prides itself on providing patients and customers with a variety of delicious, healthy options and complete information about the food we serve. More than 40 dietitians work with chefs and culinary experts to provide fresh, wholesome food in a timely manner; with extensive information at the point of purchase, so our customers can make informed decisions.
Dietitians review recipes for accuracy and nutritional value, using exact measurements to comply with physician-prescribed diets. Nutritional information is publicly posted on digital boards and receipts, signage, web menus, and our web site. Patient selections must comply with physicians orders, which are included in the electronic record: Patients are not presented with food items they cannot have, and if patients place an order by phone, the assisting staff person has the medical information to make sure patients do not order outside of their diet.
The University of California’s Sustainable Practices Policy is one of the most comprehensive and far-reaching institutional sustainability commitments in the U.S. The policy commits all UC campuses to achieve the following key milestones by 2020:
By 2013, UCSF had met and surpassed the goal of 20% sustainable food purchases on our campus. Currently, 26% of the food we purchase comes from sustainable sources for both 2014 and 2015. Our department is proud of our progress but we are committed to finding ways to continually increase the percentage of sustainable food we purchase for UCSF food operations.