About Us

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.

Background & History

 

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/conditionsTo 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.

 

 

 

 

 

 

Awards & Recognition

  • 2015     Best in Show Award – Food Management Magazine - Technological innovations in operations at the UCSF Medical Center at Mission Bay
  • 2015     Outstanding Dietitian-California – Academy of Nutrition and Dietetics - Presented to Pat Booth, MS, RD, Director, Nutrition Services
  • 2015     Top 25 Environmental Excellence Award for UCSF Medical Center , Practice Greenhealth*
  • 2015     Computrition Prodigy Award Computrition - Winner for automatic Computrition integration in the nutrition and food services department
  • 2015     Spotlight Award Association of Healthcare Foodservice -  Presented to Ami Bhow, RD, Associate Director, Nutrition and Food Services for the development and implementation of an interactive patient meal ordering system - https://youtu.be/DoCpZx7Bbwc
  • 2015     McMasters Outstanding Dietetic Intern AwardBay Area Dietetic Association - Presented to Julie Miller, dietetic intern
  • 2014     Best Wellness Concept Award, Food Management Magazine - for the Smart Choice Smart U wellness program
  • 2014     Top 15 Healthiest Foodservice Operators, Foodservice Director Magazine – Top 15 healthiest U.S. noncommercial foodservice  operators 
  • 2014     Operator Innovator of the Year, National Restaurant Association – Winner for overall innovation for Smart Choice Smart U
  • 2014     Operator Innovator Award, National Restaurant Association – Winner for health and wellness across all segments of the foodservice industry
  • 2014     Partner for Change Award with Distinction for UCSF Medical Center, Practice Greenhealth*
  • 2014     McMasters Outstanding Dietetic Intern Award, Bay Area Dietetic Association - Presented to Maryann Boosalis, dietetic intern
  • 2014     Distinguished Service Award, Bay Area Dietetic Association  - Presented to Pat Booth, MS, RD, Director, Nutrition Services
  • 2013     Sustainability Award, University Healthcare Consortium - Recognized as the top academic medical center for sustainable operations 
  • 2013     Retail Leader, Foodservice at Retail Exchange - Presented to Dan Henroid, MS, RD, as a recognized as a retail leader in the foodservice industry
  • 2013     Worksite Innovation Award, American Heart Association - Received for innovative health and wellness education in our foodservice operations. 
  • 2013     Exemplary Foodservice Professional, Healthcare Without Harm - Presented to Jack Henderson, Associate Director, Operations, as recognized as a leader in changing the culture in healthcare foodservice for using sustainable food. 
  • 2013     Spotlight on Innovation Award, Association for Healthcare Foodservice - Received for innovative health and wellness program programming with mobile devices - http://youtu.be/n9X5RUiYfpc
  • 2013     McMasters Outstanding Dietetic Intern Award, Bay Area Dietetic Dietetic Association - Presented to Ray Palko, dietetic intern
  • 2013     Partner for Change Award with Distinction for UCSF Medical Center, Practice Greenhealth*
  • 2012     Silver Plate (healthcare), International Foodservice Manufacturers Association - Presented to Dan Henroid.  This award is the highest recognition in the foodservice industry. http://www.youtube.com/watch?v=VOJ2LUDszrw
  • 2012     Worksite Innovation Award, American Heart Association - Received for innovative health and wellness education in our foodservice operations. 
  • 2012     Presidential Special Services Award, Association for Healthcare Foodservice - Presented to Dan Henroid for outstanding service to the organization
  • 2012     Operator Innovator Award Finalist, National Restaurant Association - Top 3 finalist for health and wellness across all segments of the foodservice industry
  • 2012     Partner for Change Award with Distinction for UCSF Medical Center, Practice Greenhealth*
  • 2012     Caring Tree Award, UCSF Benioff Children’s Hospital Family Advisory Council - Given for patient centered services including our on demand dining program
  • 2011     Nursing Colleague Award, UCSF Medical Center - Given to Dan Henroid for contributions to supporting nursing excellence
  • 2011     Computrition Prodigy Award, Computrition - Given to the most innovative organization using their software across all segments of the foodservice industry
  • 2011     Sustainability Champion Team Award, University of California, San Francisco - First ever recipient of this award for sustainable food procurement and waste management
  • 2011     Partner for Change Award with Distinction for UCSF Medical Center, Practice Greenhealth*
  • 2010     Spotlight on Innovation Award, Association for Healthcare Foodservice - Received for creative convenience retail food stores
  • 2010     Partner for Change Award for UCSF Medical Center, Practice Greenhealth*

*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. 

 

Health & Wellness

 

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.

 

Sustainability

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:

 

  • Reduce greenhouse gas emissions to 1990 levels
  • Achieve zero waste
  • Purchase 20% sustainable food
  • Reduce water consumption by 20%

 

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.