Hospital nutrition It is a particularly delicate area within the collective restoration, and it is well known by those who dedicate themselves professionally to this branch.
What foods to offer on the patient’s menu can make a difference in the recovery process, especially when we are facing diseases and special situations where it is necessary to implement a very specific diet. Therefore, the selection of healthy, appetizing and nutritious dishes in hospital feeding should be one of the primary objectives within our health system.
Nevertheless, It is not always easy to prepare culinary preparations in large quantities that meet all these mentioned requirements. Because of this, it is quite common to find very processed products on the patient’s plate that are highly undesirable from the nutritional point of view.
The controversy over the diet offered in hospitals
Precisely, this situation was denounced by chef Juan Llorca (@LlorcaJuan) on his Twitter profile, where he published an image related to the assortment of foods offered to a Girl with a soft diet after a medical operation.
Soft diet for a 4-year-old girl recently operated in the hospital.
Only at breakfast, you can drink about 20gr of sugar.
You really can’t do better? pic.twitter.com/E6zpi4dh1f
– Juan Llorca (@LlorcaJuan) November 27, 2019
How could it be otherwise, content went viral easily showing various reactions among users who interacted with the publication.
A big number of health professionals were unhappy with the situation, arguing that such products should not be offered in an environment dedicated to health care under any circumstances.
Why insane food is provided in the hospital
As commented by the dietitian-nutritionist Juan Revenga (@juan_revenga) in line with the previous tweet, one of the main reasons for the use of ultraprocessed products in hospital nutrition it could be due in many cases to economic reasons, not so much to a lack of funds as to poor planning in nutrition, giving priority to other areas.
In addition, the packaged products that do not need refrigeration They offer greater comfort when managing the flow of food supply within the center. All this too supposes a logistic saving by not working with foods that need a previous culinary preparation.
How a soft diet should be
The soft diet is that dietary planning aimed at offering healthy and nutritious foods that allow protect the digestive system within the framework of a hospital recovery, either during the treatment of a disease or in a postoperative period, for example.
Usually, we attribute the concept of soft diet to consumption of foods that are easy to digest such as York ham or white rice. However, we do not always contemplate all the healthy options that this type of diet can offer us.
In this infographic prepared by dietitians-nutritionists Aitor Sánchez (@Midietacojea) and Lucía Martínez (@Dimequecomes), different soft diet alternatives are offered which allow the monitoring of this food model to be made compatible with health.
General recommendations in soft diet
- The amount of food to eat should be small, distributed several times a day
- Food temperature should not be too cold or too hot
- Kitchens with a small amount of oil, salt and spices
- Chew well during meals and slowly
- Rest after meals to facilitate digestion
It is not easy to manage the nutrition of a hospital
Despite the notable deficiencies in nutrition that we still find in our healthcare system, we must be aware of the difficulty involved Hospital nutrition management.
There are many types of therapeutic diets adapted to the individual needs of each patient, such as low-salt diets, diabetic diets or gluten-free diets that must be implemented at the same time, so their management and preparation on-site It is not simple.
In most cases, health centers resort to external or catering companies that are responsible for preparing menus in large quantities. Definitely, an effective commitment to food safety but sometimes deficient in nutritional terms, and especially organoleptic.
Recall that, public spaces dedicated to health they should always offer healthy alternatives, safe and that help the recovery of the patient correctly in terms of food. We should not expect less from an effective healthcare system.
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Images | iStock | Aitor Sánchez www.midietacojea.com and Lucía Martínez www.dimequecomes.com