Duch CG, Duch CC

Language: Spanish
References: 0
Page: 473-482
PDF size: 615.65 Kb.

ABSTRACT

“Gastronomy Adapted to the Patient” has emerged in recent years as a paradigm integrating the best knowledge of nutrient content of foods, increased availability of novel food cooking and serving technologies, and realization of the right of the patient to enjoy a balanced as well as palatable diet. Preparation and serving of dishes according with “Gastronomy Adapted to the Patient” could mean an increased adherence to dietetic recommendations, as well as a more effective therapeutic sinergy. However, implemmentation of “Gastronomy Adapted to the Patient” could represent formidable challenges to overcome, such as knowledge exhibited by medical care teams and patients alike on the sciences of Food and Nutrition, and obsolence of cookware and productive processes. Required actions should be taken in order to educate the patient and his/her relatives for the adoption of the principles and foundations of the “Gastronomy Adapted to the Patient”, while at the same time introduction of new cooking technologies is promoted leading to food palatability and preservation of nutrient content of served foods. In addition, the impact of this paradigm upon the nutritional status of the patient, the course of the disease, and response to medication, should be assessed.