This article discusses a study that analyzed food plans and purchasing data from two hospitals and three nursing homes. The findings revealed that the meals provided in these facilities are unhealthy, with a low intake of vegetables, fruits, whole grains, and legumes. Instead, the meals are high in white flour products, added sugar, salt, and saturated fats, leading to a low nutritional quality and nutrient offering.
Key issues identified include:
Nutrient Deficiencies: Significant micronutrients like folic acid,potassium,and vitamin B6 were considerably below recommended daily amounts. Protein supply was also inadequate, particularly in nursing homes. Dietary imbalance: Less than 20% of calories came from plant-based foods, while the “Planetary Health Diet” recommends around 80%. White flour products accounted for over a fifth of calories, and red meat contributed 10-17%.
Health Risks: The study authors warn that such diets can pose a health risk over the long term, as unhealthy nutrition is a major cause of chronic diseases. Health institutions should ideally be role models for healthy eating.
Environmental Impact: The food plans also contribute to environmental degradation and climate change due to the high greenhouse gas emissions, land use, and water pollution associated with animal products, especially red meat and dairy. This can have long-term health consequences through effects like heat waves, poorer air quality, and new infectious diseases.
The study authors are calling for basic changes in food planning in care facilities and clinics, advocating for a significant increase in healthy plant-based foods and a decrease in meat and other animal products. They also propose binding standards for healthy and lasting meals, along with regular checks of nutrient content and environmental impact. The article notes that while the German federal government has published a nutritional strategy that includes improving food in health facilities, ther are no concrete measures yet.