theguardian.com
Hospital Food Around the World
A global comparison of hospital food, highlighting cultural variations, quality differences, and efforts to improve patient nutrition and satisfaction.
English
United Kingdom
HealthLifestyleHealthcareCultureFoodNutritionHospital
Adventist Hospital (Taipei)Nhs EnglandGermans Trias I Pujol HospitalKobe Red Cross HospitalSödersjukhuset (Sös)
Lin Shu-ChiPhilip ShelleyYolanda FernándezElisabeth LlorensHiroko Komada
- Describe the characteristics of hospital food in Taiwan.
- Taiwanese hospital food emphasizes nutrition and traditional Chinese medicine principles, focusing on bland, soft, warm dishes for optimal recovery. The Adventist hospital in Taipei, for example, serves vegetarian meals low in fat, salt, and sugar.
- How does hospital food in Kenya differ between public and private settings?
- Kenyan hospital food mirrors home-style meals, with staples like ugali and stew, but cost-cutting measures often result in bland, low-quality food in public wards. Private wards, however, offer tastier and more aesthetically appealing meals.
- What is notable about hospital food in Japan, and what are some patient preferences?
- Japanese hospitals are known for providing high-quality meals, often resembling those served in restaurants, reflecting cultural emphasis on simple, freshly cooked food. The meals cater to traditional preferences but may not always satisfy those seeking Western fast-food options.
- What is the approach to hospital food in Spain, and what are some of its challenges?
- Spanish hospitals like Germans Trias i Pujol offer a variety of Mediterranean-style meals, catering to various dietary needs and religious preferences. While aiming for appetizing food, bulk cooking presents challenges to meeting high culinary expectations.
- What are some common criticisms of hospital food in the UK, and what efforts are being made to improve it?
- UK hospital food has a poor reputation, often associated with bland, pre-packaged meals. However, some hospitals like St. Thomas' are making efforts to improve the quality of food through on-site cooking, although this is not yet standard practice for all patients.