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SERHS Food, together with the Maresme Health Consortium, the Maresme Foundation and the Mataró City Council signed an agreement at the end of 2021 to promote an innovative program in order to prevent malnutrition in children and adolescents with severe neurological disorders who suffer from dysphagia and have problems eating and drinking normally, which affects their health and quality of life. This collaboration was made effective by SERHS Food in the participation in the food service of the School of E. E. L’Arboç de Mataró, where most of the students (between 31 and 35 daily) present important neurological affectations.
Since then, specific diets have been developed for each user according to their needs. Likewise, cooked, mashed and texturized dishes have been developed in the High Performance Kitchen of Mataró, following the indications of the dietetics and nutrition teams of all the parties involved, as well as different technicians and R&D managers. The technical complexity of the dishes requires equipment that not all conventional kitchens have.
Last January 26, a team of technicians from the School of l’Arboç involved in the food service of the center (consisting of nurses, caregivers, speech therapists) visited the facilities of the CAR and received explanations by Josep Marlet, Industrial Director of SERHS Food, and other company officials of the different procedures and equipment of first level in which the facility has. These are the professionals who are involved on a daily basis in the center’s food service and are perfectly aware of the increasingly personalized needs of the different students. The good relationship, proactivity and predisposition of all undoubtedly improves this key food service for the health of the children of the school.
During these two school years, the Triple Adaptation of the Diet (TAD) has been implemented. The adjustment of the different calories and proteins of the dishes to each student’s needs, as well as their viscosity and texture, enhancing the organoleptic qualities to make tasty and attractive dishes.
This comprehensive intervention program in a school with students with neurological disabilities serves as a pilot experience in order to implement the system in other similar centers. According to Pere Clavé, academic, research and innovation director of CSdM, said at the time of signing the agreement that “we believe this is a much more widespread problem than it may seem and that is why all the procedures we have designed in a pioneering way, as well as the development of adapted diets, will also serve for other schools in similar situations”. The most important fact of all this has been the improvement in the nutrition and, therefore, in the health of the different students, as has become evident during this time.
