on Thursday 13 November, we will highlight NutritionDay on geriatric wards D30, Z3 and I2. This international day of action aims to help detect and prevent malnutrition in care facilities.
Malnutrition is more common than you think, even in people of normal or higher weight. The body then receives too little energy or nutrients, and this can lead to reduced resistance, loss of muscle strength, slower wound healing and a greater risk of complications.
To highlight this issue, the dieticians on our geriatric wards provide:
- a breakfast buffet;
- a snack;
- a questionnaire to better assess malnutrition.
These actions focus on patients, but also on staff, to make the importance of good nutrition and timely detection of malnutrition more widely known.
Tasty extra for patients with swallowing difficulties
For the occasion, our chefs elaborate a special spoonable alternative for patients with swallowing difficulties: a sweet biscuit dough with fruit coulis and a savoury alternative of ham/chicken with flat cheese and tomato pesto coulis.
This way, we bring more variety and taste to the table, also for those who need adapted consistencies.
Spoonable bread in the pipeline
Plans are also underway for a new initiative: the spoon bread.
People with swallowing difficulties often report missing the taste of fresh bread. Until now, only sweet bread mixes have been on our menu, but we want to change that.
The spoon bread is a soft, spoonable bread product that is made from fresh bread and can be adjusted in terms of thickness.
We can finish the spoon bread with yoghurt and different toppings, so it remains safe to eat but still offers a lot of variety.
We are thinking of sweet flavours like chocolate or jam, and savoury variants with ham, cheese or chicken curry.
In this way, we want to offer patients with swallowing disorders more variety and eating pleasure, without sacrificing safety or comfort.
With NutritionDay and projects such as the spoon bread, our dieticians and kitchen team continue to work together on food that nourishes and tastes good to our patients, while raising awareness among all colleagues.
