UK HealthCare is transforming patient education by introducing a series of cooking videos in hospital rooms. This initiative aims to assist patients with chronic conditions, such as diabetes, high blood pressure, stroke, and heart disease, by offering easy-to-follow, medically tailored recipes. The videos, accessible through the Get Well Network, provide practical and affordable solutions that empower patients to manage their diets and improve health outcomes.
Lindsay Turner, a dietitian at UK HealthCare, highlighted the need for these resources. “A common theme I hear from patients is, ‘I just don’t know where to start,’” she said. “There’s often a disconnect between learning about a heart-healthy diet and actually preparing meals. These videos offer affordable recipes, and I’m excited about their potential impact.”
The video series is a collaborative effort involving UK HealthCare, the Food As Health Alliance, and Kentucky’s pork and beef councils. Designed to be short and engaging, the videos mimic the popular BuzzFeed “Tasty” style with overhead shots, simple voiceovers, and straightforward instructions.
Lauren Batey, program coordinator for the Food As Health Alliance and a registered dietitian, explained the approach: “We wanted to create something more digestible. Patients in a hospital setting aren’t likely to watch a 30-minute cooking show. So, we modeled the videos to be quick and easy to understand while still informative.”
The Food as Health Alliance operates under the University of Kentucky’s Martin-Gatton College of Agriculture, Food and Environment. The alliance aims to combine clinical and community research to tackle food insecurity and diet-sensitive chronic diseases in Kentucky and beyond.
Batey faced the challenge of producing cooking videos for patients with common chronic conditions in Kentucky. “I treat it like a game of ‘whack-a-mole,’” she said jokingly. “I impose restrictions on myself — ease, affordability, nutrition, and access. I want people in rural areas to be able to prepare these recipes, so I ensure the ingredients are available in local stores.”
The video series includes 16 videos targeting various audiences. Many focus on Kentucky’s “big four” diseases — diabetes, high blood pressure, stroke, and heart disease — while others address children’s health and cancer nutrition.
Collaboration across multiple areas of the University of Kentucky has been vital for the project’s success. Batey noted the essential support from healthcare providers like Dr. Larry Goldstein, chair of the UK College of Medicine Department of Neurology.
“Our goal is to empower stroke patients with the knowledge to make informed nutritional choices that can positively impact their recovery and long-term health,” Goldstein said. “Collaborating with dietitians allows us to provide tailored dietary advice, reducing the risk of future strokes and improving overall well-being.”
Turner praised this multidisciplinary approach, stating, “In other hospital systems, resources are often limited. Being part of a system with so many experts creates more opportunities to support our patients effectively.”
These partnerships have broadened the video library and diversified content. “I’m eager to collaborate with the Markey Cancer Center now that this is underway,” Batey said. “Creating videos specifically tailored to cancer patients will be incredibly valuable.”
Although the video series is still in its early stages, it is already making an impact. Turner shared positive feedback from patients. “One patient said they didn’t realize food without added salt could taste so good,” she reported. “Another was excited to discover cost-effective options due to their struggles with food access at home.”
The decision to integrate these videos into patient rooms arose after discovering the flexibility of the Get Well Network system. “During an education event, they showed us how to use the patient TVs and mentioned we could upload nearly anything,” Turner explained. “That’s when I contacted Lauren to discuss getting these cooking videos into the rooms.”
Patients can watch the videos during their hospital stay and access the content at home. The videos are also available on the Food As Health Alliance’s YouTube channel, with all recipes being open source on their website.
The team plans to continue expanding the video series. Recently, UK HealthCare dietitians underwent training to ensure they know how to access and use the videos in patient care. “Now that our staff is fully trained, I think the impact will be even greater,” Turner said.
Batey shares this optimism. “Once patients start using these videos, excitement will grow even more,” she stated. “It’s an opportunity for patients to learn how to cook healthier meals without feeling overwhelmed. For us, it’s a chance to reach thousands with practical, actionable advice.”
This project reflects UK HealthCare’s commitment to interdisciplinary collaboration and patient-centered care. As the program develops, the hope is that these videos will improve individual health outcomes and address broader issues like food insecurity in Kentucky.
“We call it ‘Food As Health’ because we want to encompass the whole concept,” Batey explained. “We’re acknowledging the role nutrition plays in health, while also addressing challenges to food access and affordability. We aim for this program to be part of a larger solution for our patients and the community.”
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