Sanford Luverne

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Dietary Counseling

The Nutrition and Food Services department of the Sanford Hospital Luverne is staffed by a registered dietitian, a certified dietary manager, and several cooks and aides. Dietary counseling and nutrition education is provided for inpatients and outpatients with a physician's order.

Diet instruction and education are provided to include the following types of diets:
• Heart healthy
• Low fat
• Low cholesterol
• Low sodium
• Diabetic
• Gluten restricted
• Personal health evaluation

The Sanford Hospital Luverne dietitian also works with individuals on weight management and is available for community education.

Outpatient diet counseling is available on Tuesdays from 8 a.m. to 4 p.m. Call the Sanford Hospital Luverne dietary manager for further information or an appointment at (507) 449-1263.

Cafeteria hours Monday through Friday:
• Breakfast is 7:30 a.m. until 10:30 a.m.
• Dinner is 11:30 a.m. until 1:30 p.m.
• Supper is 5:30 p.m. until 7 p.m.

Check out recipes from health-conscious people like you! Contribute your favorite healthy recipes! Click here ( to submit recipes to this page. Please designate if your recipe is for a diabetic, heart-conscious, gluten-intolerant, or other type of diet.

Heart-Healthy Recipes

Chicken Salad
Makes 5 servings

3 1/4 cups chicken, cooked, cubed, skinless
1/4 cups celery, chopped
1 Tbsp lemon juice
1/2 tsp onion powder
1/8 tsp salt
3 Tbsp mayonnaise, low fat

Bake chicken; cut into cubes, and refrigerate.  In a large bowl, combine all ingredients with chilled chicken and mix well.

Serving size: 3/4 cup
Calories: 183
Total fat: 7 g
Saturated fat: 2 g
Cholesterol: 78 mg
Fiber: 0 g
Sodium: 201 mg
Calcium: 17 mg
Magnesium: 25 mg
Potassium: 240 mg

*To reduce sodium, do not add salt. New sodium total=127mg.


Yogurt Salad Dressing
Makes 8 servings

8 oz plain yogurt, fat free
1/4 cup mayonnaise, fat free
2 Tbsp chives, dried
2 Tbsp dill, dried
2 Tbsp lemon juice

Mix all ingredients in bowl and refrigerate.

Serving size: 2 Tbsp
Calories: 23
Total fat: 0 g
Saturated fat: 0 g
Cholesterol: 1 mg
Fiber: 0 g
Sodium: 84 mg
Calcium: 72 mg
Magnesium: 10 mg
Potassium: 104 mg


Mandarin Orange Salad
Makes 5 servings

1 bunch spinach or mixed greens
1 red onion, chopped
1 cup celery, chopped
2 cans (11oz) Mandarin orange segments, drained
1/2 cup sliced almonds
1/2 cup canola oil
2 Tbsp red wine vinegar
2 Tbsp white vinegar
1/4 cup Splenda
2 tsp dried parsley
Dash of salt
1/4 tsp black pepper

Toss salad ingredients in a large bowl and set aside.  Mix all dressing ingredients in blender. Arrange spinach salad mixture on plates and drizzle with dressing.

Calories: 355
Protein: 7 g
Total fat: 30 g
Saturated fat: 2 g
Monounsaturated fat: 18 g
Omega 3 fats: 2 g
Carbohydrates: 21 g
Fiber: 7 g
Sodium: 108 mg
Magnesium: 111 mg
Potassium: 797 mg


Flax Oatmeal Cookies
Makes 72 cookies

1 cup margarine or butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups all-purpose flour
1 cup oatmeal
1/2 cup milled flaxseed*
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 1/2 cups almonds, chopped
2 cups chocolate chips (optional)

Cream margarine or butter and sugars until light and fluffy. Add eggs and vanilla; beat well.  Mix together flour, oatmeal, milled flaxseed, salt, baking powder, and baking soda. Stir into creamed mixture. Add almonds and chocolate chips (if desired). Mix until blended. Form into 3 cm (1 inch) balls. Place on an ungreased cookie sheet, leaving about 5 cm (2 inches) between cookies. Bake at 180 degrees Celsius (350 degrees Fahrenheit) for about 10 minutes.

*Mill flaxseed in a coffee grinder to a granular, free-flowing meal.

Serving size: 1 cookie
Calories: 81
Protein: 1.3 g
Total fat: 4.2 g
Polyunsaturates: 0.7 g
Monounsaturates: 2.5 g
Saturates: 0.7 g
Cholesterol: 6.0 mg
Carbohydrate: 9.9 g
Dietary fiber: 0.5 g
Sodium: 70.0 mg
Potassium: 47.0 mg


Flax Banana Bread
Makes 1 loaf (20 slices)

1 3/4 cups all-purpose flour
3/4 cup milled flaxseed*
3/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1/3 cup canola oil
1 cup bananas (2 or 3 ripe), mashed

1/2 cup nuts, chopped
1/4 cup brown sugar
1/2 tsp cinnamon

Mix together flour, milled flaxseed, sugar, baking powder, baking soda, and salt in a bowl.  In a separate bowl, beat together eggs and oil. Add dry ingredients and mashed bananas alternately to egg and oil mixture, stirring until dry ingredients are moistened. Pour into a greased 21 cm x 12 cm (8.5 inch x 4.5 inch) loaf pan.  Combine topping ingredients and sprinkle over batter in loaf pan. Pat down gently into batter.  Bake at 180 degrees Celsius (350 degrees Fahrenheit) for 55-60 minutes.

*Mill flaxseed in a coffee grinder to a granular, free-flowing meal.

Serving size: 1 slice
Calories: 169
Protein: 3.2 g
Fat: 7.7 g
Polyunsaturates: 3.5 g
Monounsaturates: 3.0 g
Saturates: 0.8 g
Cholesterol: 22.0 mg
Carbohydrate: 23.0 g
Dietary fiber: 1.5 g
Sodium: 94.0 mg
Potassium: 149.0 mg