Hospital barf, the doom of patients

For everyone it seems, hospitalfood is a red piece of cloth.

Rarely it is that hospitals provide menus that are eaten, in most cases 50% of the food goes back untouched, in some hospitals more than that.

Even more problematic it is that the food is unbalanced or outright devoid of the nutrition needed for the patient to go back to health, or to meet the dietary needs.

Sure there may be menus for  people with celiac disease, for people with gastric problems or who have diabetes.

But sometimes not..or they are totally screwed nutritionalwise..or outdated.

Yes, it happens that some hospitals rely on mealplans for certain illnesses  that are from the 50´s or earlier...but than it was proven that it was wrong...and the hospitals still hold on tightly to outdated information.


Another problem is that the meals are delivered and often need only to be heated...and than are heated the wrong way.

Either not hot enough, so they are still cold, lukewarm and what is worse, bacterias might grow and lead to an outbreak.

Especially salmonella are a problem with sauces made with egg, desserts or breakfast scrambled eggs..or chicken dishes.

Not too long ago hundreds of patients fell ill with salmonella that was tracked back to a dessert made with eggwhites and not completly heated through.

Or in other cases the food is heated too long, veggies limp and soggie, bakery items dry and hard or even burnt.


Salmonellas are a big problem..not only for the very ill like cancer patients or someone who is recovering from a big operation. They are a big danger for the elderly,pregnant or children, but also for the average adult.

It is very contraproductive to go into a hospital to get better, just to contract an infection from the food..or loose strength because the food is inedible

Most hospitals spent only 1,50  to 2 dollar/english pound or euro on a patients food for a day. Just food, not labour or the cost of electricity included.

So now I try to work out a meal plan that has a great nutritional value, is with easily to cook dishes  that can be made in the house, are tasty  and also don´t break the budget.

For now it will be a weeks worth on meals.

Breakfast, lunch with soup, main meal and dessert or similiar dishes(like when you have a stew you don´t need a soup and the dessert can be lighter), a simple thing for tea time and dinner.

The menu should be easily adaptable or suitable for a wide range of patients(diabetes, celiac disease, gastritis etc)

You  still would need to choose from a weekly menu, but you could make notes on the side or even purchase something by the side(like when you want lots of fresh fruits which would be out of the menuplan but you could pay for those if friends and family can´t bring you them..or just chocolat, humans best friend next to dogs)


So...let the fun begin and see what can be done