Goodbye to tasteless food: the gourmet trend reached hospitals

Boring, tasteless, repetitive. For many years the hospital mealsclinics and other institutions were popularly known for their few virtues. However, the trend is gradually reversing with proposals that, without leaving aside the Nutritional value neither him patient carethey offer restaurant-worthy options.

For this they intervene doctors, chefs and nutritionists who work side by side in order to breakfast, lunch, afternoon snack and dinner be pleasant experienceseven if they occur within the framework of a internment. This gourmet trend within the health centers it imposes change through at least four of the five senses. Thus, the dishes are enjoyed from the tastehe smellthe view and the touch.

Less taste than hospital food?

Although the objective is for the meals to stop being that unattractive broth or that classic boiled chicken with puree, each menu so personalized and taking into account the needs of each person.

Maria Victoria GuaglianoneNutritionist Supervisor of Operations Group L, explained: “We receive the forms with the indication of each patient and the diet therapy that they need.” The difference, then, is marked by certain innovations that do not affect the medical issue.

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Each menu is organized taking into account the needs of each person.

Medical Journal

The specialist thus mentioned that from Nutrire, a food services unit for public institutions and companies, they work together with the nutrition team of each hospital and health center to offer dishes that, in addition to healthybe appetizing. This, for example, from the hand of the decor: Colors, textures, consistency and more are part of the strategy.

“Wanted agree with the clinic’s team of nutritionists: we try to add color, but always respecting the indication; We consult to see what condiments we can use in each particular case and we also try to ensure that when receiving the tray is well decorated”he added.

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Colors, textures and consistency play important roles in offering appetizing dishes.

Salt and flour

A separate paragraph deserves the replacement of the saltsince this represents a problem faced with various diagnoses. In this case we resort to aromatic seasonings that do not generate any alteration in the food and allow to enhance the food taste. “We use aromatic herbs, homemade broths to boil some pasta or rice,” explained the specialist.

As for the floursthat of wheat It was no longer the only option on the market. Thus, they are usually supplanted by almond flour, rice flour and other legumes for those patients who cannot consume wheat, oats, barley or rye. As in the most exclusive of restaurantsbut in the hospital.

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The medical team ensures that “the tray is well decorated.”

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Everything enters through the eyes

In order to offer visually appealing foodthey bet on various strategies. Guaglianone He said that an essential utensil for this is the mustard dispenserswhich “have an important role when pouring the preparations, since by playing with color a most attractive dish”.

As to fruits and vegetables, the possibilities seem endless. The nutritionist stated: “We play with the vegetables, for example, when making a flower with a tomato. In the case of desserts, kiwis and strawberries are used, which have the colors that contrast the most with, for example, a flan.”

Myths and truths about feeding babies under one year old

The possibilities of offering appetizing dishes full of fruits and vegetables are endless.

Another highlight, unpublished until some time ago within the health menuare the molds that allow different shapes than usual. In it pediatric sectorand displaying the famous phrase that maintains that you also eat with your eyes – in reference to the importance of the appearance of the dish -, children use molds with shapes of faces, stars, hearts and flowers.