Hospital food quality is debated globally, with experts calling for better nutrition and more dietitians to improve patient care.
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A patient named Jaime experienced poor hospital food quality during his four months in the public healthcare system after receiving a heart transplant due to congenital heart disease, noting repetitive and often unhealthy meals. This issue is being addressed by proposed regulations in Spain, mirroring similar concerns across Europe where patients report inadequate or low-quality hospital catering. In Spain, opinions on this matter are divided among health professionals. Some experts suggest that for short hospital stays, minor deviations from perfect nutrition are acceptable, while others strongly advocate for eliminating ultra-processed foods due to their negative impact on inflammation and metabolic health. There is a recognized difference between in-house kitchens offering more personalized care and external catering services which often use additives. Ultimately, the text concludes that there is an urgent need for more nutritionists in hospitals to ensure therapeutically appropriate menus, improve patient recovery, and prevent malnutrition, arguing this would be cost-effective in the long run.
