it’s one of the standard complaints from hospital patients: the food is often bad. Studies provide insights into what is behind it and how perilous it can be.
More than 17 million inpatient treatment cases were counted in German hospitals in 2023. many patients then complain about one thing in particular: the hospital food.
Experts recently explained at the “Malnutrition Awareness Week” that it is not just diffrent tastes that are behind the symptoms and that this type of diet can also have serious consequences. It is indeed intended to raise awareness of malnutrition in rich industrialized countries. The experts’ statements are alarming: according to them, a healthy hospital diet would lead to up to 15 percent fewer illness complications. And even 27 percent of deaths in hospitals could be avoided. This was the result of a study from Switzerland.
The big problem: malnutrition. Patients frequently enough come to the hospital already malnourished. This means that you lack certain nutrients, calories, protein or even vitamins. Some clinics check their patients for these deficits upon admission. It is estimated that 25 percent of patients show such a deficiency.
In the Swiss study, 2,000 hospital patients with signs of malnutrition received either the usual hospital food or extra nutrition tailored specifically to their needs – in a 50:50 ratio.
After 30 days it became clear that 272 of the patients on a standard diet experienced complications from the disease, while in the other group there were only 232 patients – 15 percent fewer. Even more dramatic: 100 patients died in the normal diet group,while only 73 died in the extra-fed group – almost a third less.
In the scientific magazine “Medscape”, Matthias Pirlich, nutritional doctor and vice president of the German Society for Nutritional Medicine (DGEM), warns: “Over 50,000 deaths a year in hospital could be avoided with a simple measure – good, needs-based nutrition.”
What prevents healthier eating in hospitals? Clearly: finances. the average cost of feeding a patient is just five to six euros per day. For comparison: Citizens’ allowance provides for a rate of 6.42 euros for nutrition per adult and per day. And experts are already warning that this would not be able to finance a healthy diet.
In order to save money, people frequently enough turn to cheap alternatives to healthy and fresh food. The problem: “Regrettably, an animal-heavy diet is currently often cheaper than a more vegetarian diet with fresh, regional and sustainable fruit and vegetables.” This is what DGEM President Gert Bischoff reports. The hospitals would like to offer higher quality products, but unfortunately there is no money available for this, he emphasizes.
The problem of increased inflation also has an impact here. The managing director of the Saxony Hospital Association, Friedrich Munich, demands that inflation-related cost increases in the area of food provision should also be reimbursed 100 percent by the health insurance companies. “We have experienced significant cost increases in the last year. Food preparation is very energy-intensive and basic foods have also become significantly more expensive.” According to Munich, these costs have not been refinanced.
As early as 2022, doctors had asked for an adequate catering budget in an open letter to Nutrition Minister Özdemir (greens) and Health Minister Lauterbach (SPD). Tho, the federal government sees hospitals as having a duty.
– What are the main reasons patients often criticize the quality of hospital food?
Interview Between Time.news Editor and Nutrition Expert on Hospital Food Quality
Time.news Editor: Welcome to our special segment on health issues, where today we delve into a topic that resonates with many: the quality of hospital food. Joining us is Dr. Anna Fischer, a leading nutritionist and advocate for improved dietary standards in hospitals. Thank you for being here,Dr. Fischer.
Dr. Anna Fischer: Thank you for having me! It’s a pleasure to discuss such an vital topic.
Editor: Let’s jump right in. Recent statistics reveal that in 2023, over 17 million inpatient cases were reported in german hospitals, and a common complaint among these patients is the quality of food served. Why do you think hospital food garners such negative feedback?
Dr. Fischer: It’s a multifaceted issue. On one hand, hospitals frequently enough prioritize budget and efficiency over gastronomy. While the goal is to provide nutritional meals that cater to diverse health conditions, the reality is that catering to numerous dietary restrictions can compromise taste and appeal. Many meals are still produced in bulk, resulting in lower quality and less flavor.
Editor: That makes a lot of sense. During the recent “Malnutrition Awareness Week,” experts emphasized that poor food options in hospitals can lead to serious health consequences. Can you elaborate on the connection between hospital food and malnutrition?
Dr. Fischer: Certainly. Malnutrition is often overlooked in developed countries, yet it’s a significant concern, especially in hospital settings. If patients are not receiving meals that are not only adequate but also enjoyable, they might not eat enough, which leads to inadequate nutrient intake. This can slow recovery, prolong hospital stays, and increase complications – especially in vulnerable populations such as the elderly or those with chronic illnesses.
Editor: It sounds like a serious issue that can have severe repercussions on patient recovery.What are some potential solutions to improve the quality of hospital food?
Dr. Fischer: One key solution is to involve nutritionists in menu planning. By doing so,hospitals can balance nutrition with flavor. Another approach is to source food locally, which can improve freshness and taste. Additionally, including patients in feedback loops about their food preferences can substantially impact satisfaction and compliance.
Editor: Incorporating patient feedback sounds like an innovative approach. how do you see hospitals adapting to change given the conventional practices in food service?
Dr. Fischer: Change can be slow, but there’s a growing recognition of the importance of patient experiance, including food quality. Some hospitals are already implementing ‘hospitality-style’ dining services where patients can choose from a menu rather than being served standardized meals. As patient-centered care becomes more prevalent, I believe we will see enhancements in food quality across the board.
Editor: It’s encouraging to hear that some reforms are underway. Before we conclude, what message would you like to convey to those who’ve experienced subpar hospital food?
Dr. Fischer: I would encourage them to voice their concerns. Feedback is vital.Patients should feel empowered to share their experiences and advocate for better food standards because their health and recovery are paramount. Hospital food is a crucial part of overall care, and it should be treated as such.
Editor: Thank you, Dr. Fischer,for sharing yoru insights on such an critically important issue. It’s clear that improving hospital food is not just about what’s on the plate – it’s about overall patient health and recovery.
Dr. Fischer: Thank you for shining a light on this topic! It’s crucial for patients to have a positive experience, which includes what they eat.
editor: And thank you to our readers for tuning in. Let’s hope for a future where hospital food is not a complaint but a delightful part of the healing process.