Michael Scarlett, a cook, prepares a gyro-a special item of the day as part of the Greek/Russian cultural week at New York Hospital Queens. Photo: Larry Tung

The only food that Anita Wong was craving for after she gave birth at New York Hospital Queens was congee, a Cantonese-style rice porridge. It was past mealtime but the nurse managed to get the cook to prepare some for her.

“After major delivery, I was so tired and just wanted something close to home,” said Wong, a native of Hong Kong. “Just simple congee, it made me feel comfortable.”

Wong, 35, happened to be a clinical nutrition manager at the hospital, located just minutes away from downtown Flushing, where hundreds of ethnic restaurants serve one of the city’s most diverse populations. But she said similar accommodations could be made for any patient before midnight, when the kitchen closes.

At NYHQ, the menu reflects the staff and the communities it serves. Walking into the cafeteria, many languages can be heard spoken by the hospital’s staff, patients and visitors.  All major signs and brochures are printed in six languages, including English, Chinese, Korean, Spanish, Russian and Greek. In August, the hospital is hosting its very first “International Month” series to celebrate its cultural diversity, and the centerpiece is food.

“Things that we have planned for the month are educating and re-educating our staff as well as patients and visitors on the language services and other resources…to make them feel like home,” said Kendra Haydel, a strategic planner with the hospital’s quality management administration department. “The cafeteria is playing a big role.”

Each week of the month features one or two cultures.  Starting with Chinese and Korean cuisines, the month also showcases food and cultures from Latin America, Russia, Greece, and India. The menu is overseen by the hospital’s new executive chef, Jerry D’Amico, who used to work for the United Nations.

NYHQ, affiliated with Cornell University’s Weill Medical College, is the largest hospital in Flushing with 519 beds.  It has been offering immigrant-friendly menus for more than 10 years.  Its Asian menu is published in three languages: English, Chinese and Korean. It offers a wide selection of choices that include the Taiwanese-style Three Cups Chicken, Indian Roti bread, and Korean seaweed soup.

In addition, the privately-funded hospital also offers a Spanish menu with popular dishes like Pollo Asado (Baked Chicken) and Arroz con Pollo (Rice with Chicken).  A kosher menu is also available and a diabetic menu is changed weekly.

However, there is no good news for patients with a sweet tooth. On most menus, the dessert section offers little imagination.  Fresh fruit is often the standard offering while the kosher menu offers Jell-O, pudding and applesauce.

“We want to encourage healthy eating because they are patients,” said Wong, noting there is no cake or heavy dessert. “This is not a hotel.”

NYHQ is not alone in offering multiethnic menu. New York Downtown Hospital, also a private hospital, offers a meal service of international selections. City hospitals are also developing similar services to meet the needs of the residents in their areas.  Coney Island Hospital now offers halal food to cater to its Pakistani, Indian and Bangladeshi patients.

Meanwhile, the hospital recently introduced a personal choice dining service that is aiming to provide similar dining experience as in a restaurant. During mealtime, a host will inform a patient about the specials of the day and take the order. Then, the host goes downstairs to the kitchen, assembles the tray according to the order, and delivers it to the patient. According to a 2009 census among hospital food service directors, 56 percent of the hospitals offer room service, including Manhattan’s Memorial Sloan-Kettering Cancer Center.

Although the service comes with some additional cost that varies based on the patient volume, the hospital said the patient satisfaction scores have risen greatly.

“Overall, it is not a great expense to implement this program. As far as additional costs are concerned, occasionally we need additional staffing,” said Bill Kelly, director of food and nutrition services.

To make their meal service even better, the hospital is also looking into adopting a new food and nutrition service software that allows the host to enter the meal orders on a palm pilot that automatically screens out the food items inappropriate for patients based on recommendations from doctors and dietitians.

Florens Cvern, a Cuban native who moved to New York at the age of 4 in 1957, broke her ankle two years ago and stayed at the hospital, said she is happy with the wide selection of food.

“I’ve tried everything,” said Cvern, who now volunteers as a guide in the hospital lobby and was having Greek lasagna at the cafeteria. She noted that some of her favorite things on the menu are sweet potato fries and paella, a Spanish rice dish made with seafood, vegetables and meat.

“Everything is very good,” she said.

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