Severe Issues with Hospital Food in Czech Republic

On November 26, nutrition expert Margit Slimáková raised significant concerns about the quality of hospital food in the Czech Republic. She stated that meals served to patients are often unappetizing and lack nutritional value, contributing to widespread undernourishment among patients, which in turn prolongs hospital stays and diminishes overall satisfaction with hospital care. The use of processed foods, preserved items, and overly sweet dishes are prevalent issues, and Slimáková noted that even with limited budgets, it is entirely feasible to prepare both delicious and nutritious meals. The solution lies in a renewed approach and interest in culinary standards that could elevate hospital kitchens to the level of quality restaurants. Slimáková strongly advocates for offering real food to patients rather than sugary alternatives, stressing that undernutrition can pose risks even to obese individuals. She criticized the current state of hospital cuisine, urging necessary transformations to ensure patient well-being, indicating that proper nutrition is essential for effective healing.