The main focus of the Dietary Department is the commitment to home cooked food and having the sense of a home cooked meal with an emphasis on nutritional value.
New menus which are developed every spring and fall include many choices for the ISB residents and acute care patients.  Menus for employees include an extra entree choice on Tuesdays and Thursdays. 

'Grazing Days' are held at various times throughout the year. Dishes based on a theme are brought by the employees and set out in ISB dining room for all to enjoy. For example at Halloween employees bring 'spooky dishes'.  

BBQ's are held several times during the summer months. Hamburgers, hot dogs and brats are grilled and other employees provide potluck dishes. 


Dietary Manager: April Reed
Consulting Registered Dietitian:  Terry McNeil
Meals Served
ISB:  Open Breakfast  7am - 9am
        Lunch    12:00 pm
        Dinner    6:00 pm

Acute Care:    Breakfast    7:00 am
                    Lunch          11:45 am
                    Dinner         5:30 pm
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