The Grapevine

Addressing The Problem With ‘Bad’ Hospital Food

As per many people, one of the biggest contradictions that can easily be seen in health care is the terrible and almost always bland food that is served in hospitals. In fact, even doctors have been calling it out, noting that it can be terribly frustrating to suggest dietary changes to a patient only to have the hospital itself not able to serve that kind of need in the types of food they serve.

Thankfully, the last few years have seen an increasing number of hospitals take note and take action.

This can be observed in medical centers across the country that have started hiring and sourcing out executive chefs that will be working alongside dietitians, nutritionists and health experts in order to make sure that patients will both have access to a wide range of options when it comes to their dietary and nutritional needs, as well as the information they can take with them to make sure they stay healthy and don’t go back.

“It is embarrassing in this era of nutritional knowledge and disease prevention that any hospital not offer a range of healthy food options during recovery,” Dr. Eric Rimm, director of the cardiovascular epidemiology program at Harvard T.H. Chan School of Public Health, said.   

“Often patients enter the hospital malnourished or at risk of malnutrition and experience nutrition decline during their stay, placing them at higher risk for adverse outcomes following hospital discharge,” wrote a study made back in September 2019, which states that around 30 to 50 percent of patients are affected by hospital malnutrition worldwide and it’s directly tied to the issue that most hospitals simply don’t serve good food.

This is incredibly important because a hospital having better, nutritious food is a great opportunity for doctors to teach patients how to make the necessary dietary changes that they need to do, which can then reduce the risk of them coming back or developing a condition.

Thankfully, more and more hospitals are getting by with the times, with some even redesigning their kitchen staff to make sure the food that is served is on par with the hospital’s standards and the patient’s needs.

hospital Aspergillus is an airborne fungus that can negatively affect patients at hospitals and increase their risk of infections. Pixabay