Providers revamp dining to 'please the palette. Choices and flexibility lead to better outcomes.

摘要

When Cindy Dahl began her career as a nutritionist, it probably never oc-curred to her that she would one day be a judge in a culinary competition-a la "Top Chef-tasting five-star-worthy dishes like Chilean sea bass with nested linguine and salmon in red chili sauce with garlic-piped potatoes.But for the past two years, Dahl, who heads up quality nutritional services for Plum Healthcare in San Diego, has done just that as part of the company's Top Plum Chef competition, inspired by the popular television show.