A project to provide tastier meals and more personalized service to 1,800 hospital patients in the Edmonton area is being deemed a success by Capital Health.

"There is no question, it's made a difference to patients," Anna Fiala, director of patient food service for Capital Health, the authority that runs Edmonton's hospitals, said Wednesday.

'I would look forward to meal time and the "ray of sunshine" that my server was every time she entered the room with a meal.'— Steve Spencer, patient

The program, launched in November 2006, is in place at the University, Stollery, Glenrose, Sturgeon and Royal Alexandra hospitals.

The cost of the program has been about $100,000 so far, including hiring extra staff and training, according to Fiali.

It's worth it because patients are eating the food and enjoying it, she said.

Hospital staff is noticing patients are leaving less food left on their plates, meaning they're getting better nutrition, important in helping them get stronger, Fiala said.

The hospitals have added more than 30 items to their menus:

• Charbroiled chicken.
• Strawberry yogurt parfaits.
• A wider selection of whole grain breads.
• Fresh salads.
• Vegetables.

"I was at the University Hospital for an operation in May of 2007," patient Steve Spencer recalled of his experience with the new menu. "My stay was only for three days, however, during that time I would look forward to meal time and the 'ray of sunshine' that my server was every time she entered the room with a meal."

Food services workers are shedding their hospital uniforms for black pants, white shirts and ties to look more like a server in a restaurant, and are assigned to the same patient for the duration of their stay.

"We do not need to ask the same question every time we see them," said Elaine Chu, food service manager at the University of Alberta hospital. "And that interaction, that constancy really helps to do a better service to the patient's stay in the hospital."