Nine hospitals, including Dijklander Hospital, have signed a letter of intent to offer only healthy food by 2022. ‘Hospitals have an exemplary role in society when it comes to offering healthy food. This contributes to the recovery of patients, a healthier working environment for employees and a healthy choice for visitors’, says Ymke Fokma, director of the Dijklander hospital.
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Various initiatives are already underway at the Dijklander Hospital to offer healthy food. This declaration of intent will speed things up even further. Project leader Horeca & Services Christel Kerssens: “At least 80% of what is on offer, both in the staff restaurant and the food for patients, must be healthy. In concrete terms, this means that you can offer a croquette once, but no longer every day as standard. The patient meals are vegetarian three out of seven days. Reducing sugary products is also part of this. And installing water points. It’s about being able to make healthy choices within our hospital.”
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Healthy eating is not only preventive, it can also contribute to the patient’s recovery, for example after surgery. In the past, medical care consisted of surgery, medication and good bedside care. Healthy food and exercise have been added to this. Azem Karimbeg is a specialist in Gastroenterology and Liver Disease. He also sees that nutrition has a major impact: “I regularly treat patients with Crohn’s disease, ulcerative colitis or Irritable Bowel Syndrome who, thanks to a healthier diet and a more active lifestyle, need less medication.”
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