Improved Hospital Cafeteria Could Be Within Reach - Yet Financial Shortages Hinder Progress
In an effort to address the growing issue of malnutrition in hospitals, the German government is developing "quality contracts for malnutrition" to evaluate and potentially remunerate hospital screenings for malnutrition. This move comes as food prices continue to rise, making the management of food budgets a significant challenge in hospitals.
One hospital leading the charge is Leipzig University Hospital, which spends over 1.2 million portions from its food budget each year. Despite the high volume of food served, many patients are still losing weight and muscle mass during their stays, increasing the risk of falls, especially for older people.
However, Leipzig University Hospital is not resting on its laurels. An entire department is dedicated to nutrition, and healthy and varied meals are prepared daily. Selig, the head of the UKL nutrition team, deals primarily with patients who require nutrition therapy. Selig believes that food is an important aspect of a patient's day in the hospital, and improvements are regularly sought to make the food more appealing.
The chief physician of the clinic for geriatrics at the University Hospital Jena noted that hospital food does not typically provide the energy intake necessary for recovery. This is a concern, as one in three hospital patients is undernourished. Kristin Häsler-Ouart, the spokeswoman for the DGG, stated that the problem of malnutrition in hospitals has not been adequately addressed in recent years.
The German Society for Geriatrics (DGG) has warned that many patients in German hospitals are not receiving enough protein-rich food. In the summer, many elderly patients come to the hospital dehydrated. The budgets for catering in German hospitals are "very, very tight," with an average of six euros per day and patient for food.
Despite these financial constraints, there is a growing movement towards improving the quality and nutrition of hospital food, particularly for the elderly. By reformulating menus to emphasize nutrient-rich, plant-based ingredients, improving meal appeal, and linking nutrition improvements to clinical outcomes, German hospitals can enhance patient health and nutrition within financial constraints.
One example of this approach is Leipzig University Hospital, which is taking new approaches to hospital food. These include increasing the provision of healthy plant-based foods such as vegetables, fruits, whole grains, and legumes, while reducing refined grains, added sugars, salt, and saturated fats. This addresses the current shortfall in key nutrients like folate, potassium, vitamin B6, and protein, which are critical for patient recovery and health, particularly in older adults who have higher nutritional needs and may face appetite challenges.
Other measures include enhancing the sensory appeal of meals, treating improved hospital food as integral clinical care, and leveraging existing German political nutritional strategies aimed at improving foodservice in healthcare settings. Sustainability also matters, as reducing animal-source foods decreases environmental impact, aligning with broader health and planetary well-being goals.
Pilot programs and leveraging existing policy frameworks will support scalable improvements. For instance, the Johanniter Hospital in Stendal is aiming to improve hospital food by having top chef Martin Krollmann create eight vegetarian and vegan menus.
A detailed examination for the 15th nutrition report found that 60% of elderly hospital patients are undernourished. The calories provided by hospital food often do not meet the energy needs of seriously ill patients. By addressing these issues, German hospitals can significantly improve the health and well-being of their patients.
- The German Society for Geriatrics has highlighted the issue of inadequate protein-rich food in German hospitals, suggesting that reformulating menus to include more nutrient-rich, plant-based ingredients can address this shortfall.
- Leipzig University Hospital is taking new approaches to hospital food, increasing the provision of healthy plant-based foods like vegetables, fruits, whole grains, and legumes, while reducing refined grains, added sugars, salt, and saturated fats.3.By linking nutrition improvements to clinical outcomes, German hospitals can enhance patient health and nutrition within financial constraints, as demonstrated by Leipzig University Hospital's new strategies.
- Addressing the current shortfall in key nutrients like folate, potassium, vitamin B6, and protein is crucial for patient recovery and health, particularly in older adults who have higher nutritional needs and may face appetite challenges.
- Sustainability is an important consideration in these efforts, as reducing animal-source foods in hospital meals decreases environmental impact and aligns with broader health and planetary well-being goals.
