How Luxembourg’s hospitals with individual menus and regional products promote recovery

Whether vegetarian, reduced sugar or high -caloric – Luxembourg’s hospital kitchens follow a clear principle according to Health Minister Martine Drez: nutrition is part of the therapy. In one parliamentary answer the CSV politician emphasizes: « A healthy, balanced diet who respects local resources is an important lever for the well-being and recovery of patients. »

Daily in the clinics, personalized menus would be offered that take medically justified diets into account – for example for diabetics, children or geriatric patients. The basis of the food plans are the official nutritional recommendations. « Meals are adapted to the clinical nutritional needs in order to support, among other things, the healing and to avoid malnutrition, » said Deprez.

Regular quality control instead of pure routine

But how is it ensured that the food is not only healthy, but also accepted? In addition to temperature and taste tests, satisfaction surveys would be carried out among the patients. In addition, so -called coordination committees – with representatives from nursing, kitchen, dietary and patient body – regularly observed the quality of meals. « The offers are adapted and further developed, » said the minister.

Vulnerable groups – especially children, older people and patients with limited appetite are particularly important. Measures such as nutrient -rich dishes, nutritional supplements or appetite -promoting initiatives were standard, especially in palliative care or in the event of long -term standards. « Nursing staff and dieticians ensure continuous support, » explains Deprez.

Finances remain a construction site

Regionality is also increasingly taken into account. Many hospitals took part in the “Sou Schmaacht Lëtzebuerg” campaign and increasingly rely on regional food. Some facilities are already with quality seals such as « Terroir Luxembourgeois » or «  »Made in Luxembourg « was awarded. » The proportion of local products increases, « the answer says.

But the high -quality diet has its price. The minister admits that the financing is a challenge. « As part of the budget negotiations with the CNS, the hospitals try to absorb the associated costs. » Different organizational forms – such as own kitchen versus external catering – also made budget planning more difficult.

Despite everything, the minister draws a positive conclusion: « The Ministry of Health welcomes the commitment of the clinics to make nutrition a central component of the quality of care. »