Wednesday’s dilemmas – Does hospital really know everything about health care?

Ever wonder if some diets are truly appropriate to eat? We probably clued-up about the meaning of this idiom – “One man’s meat is another man’s poison”, and surely knew certain foods or certain cooking styles must be avoided. How much credence do hospitals actually put on their patient’s diet? Take a look at their menu. Do not catch into surprise realizing that some fatty, salty and sugary foods were on the menu. Nothing new, hospital kitchens have to deal every day with a large number of patients. Cooking large amounts of “natural” unprocessed food ahead of time is much cheaper overall than individual production of meals.

Most of us agreed that the hospital has done a fantastic job in providing patient diagnosis and treatment. But, has it do as much as necessary in providing essential messages about eating right to public? Through the way hospital provides for longer-term patient stays, we know the answer. They have specialists, high-tech equipment and first class facility, except dietitians and nutritionists.

Were hospital’s kitchen or its catering service adhered to safe food handling practices? Was focus being placed on individual patient’s diet in their daily meal for long-term healthcare? What happens to patients in the hospital who are only relying on the hospital’s kitchen for food?

Of course, hospital is a place to diagnosis and treat patient; because this is the priority of the institution. Who expects this health care industry providing some culinary satisfaction to customers or patients? Patients are not just looking for some wholesome stuff to please the belly; they need a right diet for soothing the vital organs, and building up one’s strength during their hospital stay.

I frequently feel apprehensive about following a western physician’s advice eating all groups of food because of this widespread tradition – I have taboos on the consumption of certain food. I was born into a traditional Chinese family; my parents adhered to the belief that choosing the right ingredients diet is a tremendously influential internal factor for restoring health.

They used to refer yin (cold) and yang (heat) of a body in preparing meals because one’s natural balance of these is the reason why one is more conducive towards sickness. We pay much attention to the body’s reaction to food. Almost all foods have health-property associated with them and illness can traditionally be traced to eating behaviour.

Even supposing it is not a universal brief; many people are allergic to peanut, daily product or egg; consuming a small amount of these could trigger devastating consequences. It is all subject to an individual’s genetic structure, environment, and health. It should evaluate patients’ medical charts and develop individual plans to meet nutritional requirements and illness prevention.

Improving the quality of life for people with allergies, chronic health problems, and those who cannot eat some common food elements must be a mission critical of a health care industry. For the reason that this is a much cheaper vision of health care overall in the long run. Prevention is always better than cure. We all knew that, the mission will achieve if there were a duty of doing it. However, this is not a priority for a health care institution I know.

First need in the reform of hospital management? That’s easy! The death of all dietitians, and the resurrection of a French chef. – Martin H. Fischer

Wai Ping Lee/Nov 2011