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Hospitals try cooking up better food for patients
Fresno Bee

Haute cuisine is to hospital food as coq au vin is to mystery meat, right? Maybe once, but a number of hospitals are breaking the old Jell-O mold, blending feeling better with tasting better as they liven up patient menus with the likes of fresh blood oranges and shrimp scampi. The movement toward tastier – and often more nutritious – hospital food even has reached the Culinary Institute of America, the well-known school for chefs north of New York City, which is offering a first-of-its-kind course on cooking for health care patients.

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