Despite the recognized importance of “eat well to heal better”, the meals served to patients are often considered disappointing. The main reasons? An insufficient budget and a deficient organization, which have a direct impact on the quality of the dishes offered.
Nearly two thirds of patients say they are dissatisfied with the meals, criticizing their lack of flavor, their lack of variety and their unappetizing presentation. The dishes served in plastic trays, vegetables often boiled without seasoning and an absence of raw vegetables are regularly singled out. This disparity between establishments is notably linked to differences in management and financial means between public hospitals and private clinics.
Increased risk of malnutrition
The situation is all the more worrying as undernutrition affects 20 to 40% of hospitalized patients, according to the survey. However, undernutrition has serious consequences: increased length of hospitalization and increased risk of rehospitalization. Lack of appetite is often worsened by hospital conditions, such as odors from cleaning products and side effects of certain treatments.
Cost is a major issue: hospital catering represents only 0.75 to 1% of the establishments’ overall budget. According to the Hospital Federation of…
