Health care institutions play a crucial role in promoting health and well-being, but a recent study has revealed that the food served in these settings may be undermining both patient health and the health of the planet. Researchers conducted a comprehensive evaluation of the nutritional quality and environmental footprint of food served in two hospitals and three nursing homes in Germany, shedding light on the need for significant changes in health care foodservice.
The study found that the meals provided in these institutions were lacking in healthy plant-based foods such as vegetables, fruits, whole grains, and legumes. Instead, they were high in refined grains, added sugars, salt, and saturated fats, leading to an inadequate provision of essential nutrients and low dietary quality. Key nutrients like folate, potassium, and vitamin B6 were significantly below recommended daily intake levels, with nursing homes also falling short in protein provision.
Furthermore, the researchers discovered that calories from wholesome plant-based foods made up less than one-fifth of energy provision in all institutions, well below the 80% recommended by the Planetary Health Diet. On the other hand, refined grains accounted for over 20% of calories, and red meat made up 10 to 17% of the diet, resulting in poor overall dietary quality. Not only does this impact patient health in the long term, but it also contributes to environmental degradation and climate change.
The overconsumption of animal-source foods, particularly red meat and dairy products, was identified as a major contributor to negative environmental impacts such as greenhouse gas emissions, land use change, and water pollution. The study’s lead author, Lisa Pörtner, emphasized the need for health care institutions to serve as role models for healthy diets and to prioritize food quality to protect both human and planetary health.
The researchers recommended implementing mandatory nutrition and sustainability standards for health care institutions, along with regular assessments of food quality and environmental impact, as essential steps towards improving health and protecting the planet. While Germany has published a nutritional strategy addressing foodservice in health care settings, more concrete political actions are needed to address these issues.
In conclusion, policymakers and health care providers must prioritize food quality, set clear standards, and address existing data gaps to ensure that meals served in health care institutions are truly health-promoting without harming the planet. By making changes to reduce the consumption of animal-source foods and increase the intake of healthy, plant-based options, both patient health and the health of the planet can be safeguarded for future generations.
