Kiosk lifts the bar
Thursday, 22nd February, 2018
By Myles Burt
Broken Hill’s hospital kiosk is changing to a healthier menu for staff and visitors.
Far West Community Dietitian Heidi Drenkhahn said the change has been a bit of a challenge with volunteers hesitant, but they learned about a healthy eating initiative rolling out across the state and were more than willing to collaborate on improvements.
“Creating change in a place that’s been doing things the same for a really long time can be difficult,” she said.
“But that’s why we’re taking a longer term view rather than trying to change things all at once.”
The new changes have been carried out by Ms Drenkhahn and two dietetic students from the University of Wollongong, Andrea Rossides and Elizabeth Hurley.
Ms Rossides said that 70 percent of customers really wanted healthy products like sandwiches, salad plates and the rolls, with some comments saying the portion sizes of cakes were intimidating to buy for a single person.
“There was definitely some evidence to say there was an increased demand for the healthy foods, and also a demand for smaller portion sizes.”
A majority of customers surveyed found the homemade products like sausage rolls, scones and cakes to be very popular, according to Ms Rossides.
“If those were the things to stay and everything else was to go, I don’t see it being a huge issue.”
Ms Hurley said that they’re looking to increase homemade items like scones, banana bread, soups, tuna patties, pasties and sausage rolls at the Kiosk.
“It’s the commercial stuff we’re looking at having less of and having more of the stuff the volunteers actually make themselves, because it’s actually much better.”
Ms Drenkhahn said the Kiosk volunteers love competing with each other as a different group is on for every day of the week, and that the volunteers put in extra effort to ensure their food goes down a treat with Hospital staff and visitors.
“They really love cooking things and they love seeing their homemade stuff being really popular with people.”
“Some of the volunteers are there at the crack of dawn and sometimes before dawn to get cooking and get things started.”