Česky
First of all, explain to us what is the role of a nutritional therapist in a hospital?
The nutritional therapist has an indispensable role in the hospital, providing food preparation and selection, planning and preparing menus for patients and staff. Nutrition is part of the treatment plan and significantly influences the treatment process. In our hospital, every patient admitted is given a nutritional screening by a nurse. This involves looking for patients with malnutrition (undernutrition, obesity) and thus we try to minimize the complications and risks that result from malnutrition. If necessary, the health care professional contacts a nutritional therapist, and this is already a task for us. Not everyone is able to accept the diet, whatever the cause (cancer patient, lack of appetite, surgery, painful swallowing...). We attend to each patient individually and, if necessary, we administer nutritional supplements.
Very often we read about the poor standard of food in Czech hospitals, complaints about the lack of food, and that it is mostly cooked from semi-finished products....
Nowadays, when we keep hearing about the importance of fresh ingredients, we also try to adapt our menus to these requirements. We do not use semi-finished products in our kitchen, even though it is often difficult for cooks. They then have to make 800 fruit dumplings or muffins, for example. Semi-finished products are not only 'unhealthy' but also expensive for us, as are various seasonings. The dumplings we make are so popular that we even cook them for sale to our employees.
What options do patients have regarding food choices in the hospital?
We take for granted the fact that patients can choose between two meals (those who are not restricted by diet). There is also the possibility to order from the menu in the superior rooms, even for a minute. We try to make sure that the patients' diet is varied and tasty, and they all get fruit every day. Nowadays, there is an increased incidence of allergies to various foods, and this is one of the challenges that must be addressed when preparing the meals. Incidentally, from 2015, it will be compulsory for every catering establishment to label the allergens in their food, and we must also prepare for this. We have adjusted the menus for breastfeeding mothers according to the new findings, and mothers who are about to give birth often call to ask if we can provide them with a certain diet.
How many portions of food do you cook for hospitalized patients and staff?
We have about 170 patients who have different diets depending on the nature of their illness. We cook about 300 portions for the staff canteen and we also provide meals for the Lochovice Institute. The staff can choose (now also electronically) from three main meals, of which we cook the same two for the patients. The third meal is designed and prepared by chef Oldřich Jindřich, who tries to include new dishes to enrich the menus. Three to four times a year, Mr. Jannis Zavalianis cooks for us, when we have a Greek week, which is welcomed by the diners. Salads are available for lunch every day (fruit and vegetable salads, the popular Chopped salad). Patients can also buy salads, this option is mainly used by neurology patients.
What is the reaction of the diners? What do they complain about and what are their favourite dishes?
According to the survey questionnaires, the patients are more or less satisfied with their meals. Of course, a big role in patients' evaluation of the diet is whether they are not restricted by diet. But we also try to prepare the diet in such a way that the patient likes it. And what is the most popular food? Pork schnitzel always wins!
