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Nutritional Services

The Department of Nutritional Services consists of a registered dietitian and culinary professionals who provide inpatient and outpatient nutrition services as well as prepare healthy, nutritious food for the hospital community.

Outpatient Services

One-on-one consultations with a dietitian provide you with access to education resources and personal consultation in several key areas:

  • Heart disease
  • Lactose Intolerance
  • Decrease in appetite
  • Gluten-free diets
  • Body Composition Analysis
  • Weight management
  • Diabetes
  • Pre-diabetes or diabetes prevention
  • High cholesterol
  • High blood pressure

Outpatient visits are arranged through a doctor's referral. Once the dietitian receives the referral, you will be contacted to set a convenient appointment time for a nutrition consultation. Outpatients check-in at the reception desk.

Whether you want to drop a few pounds or elevate your personal condition with healthier lifestyle choices, our clinical dietitian is privileged to be the dedicated partner in your health and wellness journey.  

Inpatient Services

Good nutrition is a key component of recovering from surgery or illness. The Department of Nutritional Services provides nutrition care, advice and education to patients while they are in the hospital and long term care.

Our services are provided by a variety of staff:

  • Our registered dietitian and support team works with acute care patients found to be at nutritional risk. All skilled patients are assessed by the dietitian in a timely fashion. Care is coordinated with the health care team and regular follow up visits are conducted to monitor patient progress. They may also educate patients on nutrient modifications prescribed by the patient’s physician
  • Quarterly nutrition assessments are done on all residents of Long Term Care to ensure each resident is meeting their individualized nutritional needs.
  • Nutrition and food service staff help patients select their daily menus and deliver meals to the bedside.

Retail Food Services

Our executive chef and his team work daily to prepare tasty, healthy, appealing foods for meal services provided for Inpatient Care, Long Term Care and Springvale Assisted Living and Cafeteria.

Our hospital cafeteria is open to the public during the following days and hours:

  • Monday-Friday
    Lunch 12:00pm - 1:00pm
  • Saturday-Sunday
    Lunch 12:00pm - 12:30pm

Homebound residents of Humboldt & Dakota City can enjoy a nutritious and delicious meal delivered to their home through the Meals on Wheels program. Meals are delivered by local volunteers Monday – Friday during the noon hour. There is not a set cost to participate. The program is funded through The Elderbridge Agency on Aging and donations. Humboldt County residents over the age of 60, who are not homebound, are welcome to eat lunch in the cafeteria for a donation through the Congregate Meals program.

Baked Spaghetti Squash 

Used as the latest low carb pasta replacement, spaghetti squash has a mild savory flavor compared to the sweet flesh of a buttercup squash. When cooked, spaghetti squash shreds easily into strands similar to spaghetti noodles. Per cup, it’s high in fiber, vitamin A, vitamin C, and potassium while being low in all the right things (calories, saturated fat, and sodium). Using squash as a pasta replacement is a great way to add variety to your diet while also sneaking in some vegetables! 

Cucumber Gazpacho 

Gazpacho is a hybrid dish of a soup and salad that originated in Spain. Traditionally it is served as a cold soup made from blended vegetables. Chef Scottie’s Cucumber Gazpacho is a simple, refreshing treat to serve alongside any main entrée. Packed with nutrition from the cucumbers and jalapenos. This tasty side dish provides a good source of vitamin C, vitamin A, and folate along with water to keep you hydrated. 

Poached Pears

Pears are naturally a good source of fiber and vitamin C. When shopping for pears, gently press your thumb on the “stem” of the pear to check for ripeness, a ripe, ready to eat pear with give slightly under pressure. Store unripe pears in a brown paper bag on the counter checking each day for ripeness.

Pears are poached in this recipe which means they are simmered in a flavorful liquid or in this case 100% juice which adds flavor without a lot of extra calories. 

Shrimp Ceviche

Ceviche is a South American dish that is traditionally made from fresh raw seafood marinated in citrus juices and mixed with colorful produce. Since fresh seafood is hard to come by in Iowa, Chef Scottie adapted the traditional ceviche recipe to substitute cooked shrimp for the raw seafood. This colorful, refreshing dish is full of healthy fats, vitamin C, vitamin A among other nutrients. Serve shrimp ceviche as a light appetizer, main course or pack on the go for a healthy work lunch. 

Smoothies are a great grab and go breakfast, snack or addition to any meal. A great tip to make smoothie making even easier is to do all the prep ahead of time. Gather enough ingredients to make a couple batches, quart size freezer bags, and a permanent marker. Slice the strawberries and cut the bananas in chunks. Put each batch of the honey and fruit in a separate freezer bag and label with the market. When you’re ready for a smoothie just pop the frozen ingredients into the blender and add the milk and yogurt. Use this tip for any of your favorite smoothie recipes. To boost the nutrition in your smoothie, add 1 cup spinach or 1 Tbsp. ground flax seed to any recipe.

Hummus is a great protein and fiber rich snack served with your favorite cracker, pita chip, or fresh vegetable sticks. A spin off of traditional hummus, this hummus is made with beets that provide a pop of color and earthy flavor. 

Amanda Thul, RD, LD, Registered Dietitian and Director of Nutritional Services

1050 15th Street North, Humboldt, IA  50548