Day: January 13, 2010

Business Students Help Portage Health in Eliminating Trans Fats

Trans fats, often used for deep frying foods in restaurants, are being eliminated from 83 statewide hospitals.
Trans fats, often used for deep frying foods in restaurants, are being eliminated from 83 statewide hospitals.

While it is not always cost effective, dropping trans fats from your diet can help you avoid several health problems. It is linkage to these problems that has resulted in a voluntary initiative from the Michigan Health and Hospital Association to get rid of all trans fats in hospitals by the beginning of 2010.

During the Spring of 2009, Michigan Tech business and economics students worked with Portage Health to develop a cost analysis of the transition. According to Associate Professor Dana Johnson “We looked at the different suppliers and how they might be able to meet the trans fat reduction and looked at the dietary aspect and also looked at what change would be needed in the kitchen as well as inventory management.”

Tech MBA students at Portage Health
Tech MBA students at Portage Health

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