Revamping Patient Meal Service Offerings to Increase Patient Satisfaction

During this webinar, hear from Bryan Medical Center’s Executive Chef and Director of Nutrition and Dining Services (NDS) discuss how patient satisfaction leads to clinician satisfaction when practicing at their facility.  Over the last several years, they have worked to tweak their patient meal offerings and have learned what works and what doesn’t for their patient populations. They have also learned the importance of involving patient care floor staff so that they can describe/recommend selections to their patients. Additionally, they have found that by having NDS department hosts interact with many of their patients in the menu selection process, they’re not only able to describe the various menu options, but also deliver feedback from the patients back to the Chef and production staff. The speakers will also discuss the value they’ve found in exploring cutting edge foods and recipes that can be exciting for the consumer as well as support the local economy and have a positive environmental impact.  

Learning Objectives: 

  1. Learn about a facility’s efforts to understand how patient meal service offerings are tied to patient satisfaction.
  2. Review tactics that support the successful implementation and evaluation of new menu options.
  3. Review new food trends that our patients and patient care colleagues have responded to in a positive way.   
  • Duration:  1 hour
  • Accreditation: 1.0 CEU - AND (through 11/23/2022) & ANFP (through 12/31/2025)
  • Type: Monthly Webinar
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Course Activities


Mike Dixon
Bryan Medical Center

Mike Dixon has just under 30 years of health care leadership experience. He earned a BS from the University of Nebraska Lincoln in 1996. He currently serves as director of Nutrition and Dining Services for Bryan Medical Center, a 600 bed multi campus hospital in Lincoln Nebraska. NDS at BMC provides Clinical Nutrition Services, four retail operations, catering, and patient meal services. BMC NDS is on pace to serve 700,000 patient meals in 2022.    

Chef Nazim Khan
Bryan Medical Center
Chef Nazim Khan is an award-winning Professional Executive Chef, CEC, WCEC, WCMC. He has worked at the New York Marriott Marquis, Long Island Marriott and even as executive sous chef at the New York Battery Park Ritz Carlton, as well as an educator and chef for Virginia Tech. Today he serves as executive chef for Bryan Health where he has developed multiple popular plant based protein dishes for both retail and patient meal service. In 2019, Chef Khan achieved Worldchefs Certified Master Chef status. Chef Khan is currently sharing his passion for healthy, locally sourced food for Bryan Health patients and staff and doing in-house demos helping people to eat in a way to maintain health and helping those struggling with illness to nourish body and spirit. Chef Khan is a proud member of the Nebraska Food Council.