With the objective of analysing and considering new ways of collaboration and benefit synergies, the Foodservice Cluster has facilitated a new B2B reunion of co-innovation between SERHS Food and GB Foods, two of their associates.
The meetings arise, on the one hand, from the purpose of GB Foods to enter the world of catering for school communities, and, on the other hand, from the needs of SERHS Food to adapt to the new Public Health Agency’s normative from Catalonia, which increases the number of dishes with vegetal protein that are served in schools.
«This new challenge will help us to be able to introduce dishes in our schools and be able to enhance the consumption of vegetables and to try to do so in a sustainable way and giving variety, that it is not always to eat the same legume in the same way» says Lourdes Català, responsible of the Dietetics Department at SERHS Food.
«I am convinced that when several companies work together, we unify needs, we understand each other and, among all, we understand the client. It is very enriching having these meetings and be able to develop joint proposals because we have a great knowledge of the industrial part and I believe that we can be a good solution for the sector and thus support infant nutrition» adds on his part Ricardo Clavel, marketing manager at Foodservice from GB Foods.
The SEEN (Spanish Society of Endocrinology and Nutrition) together with the main nutrition societies and associations in the world, think that part of the basic treatment of patients with COVID-19 should be nutritional therapy. The most vulnerable people for COVID-19 are the immunocompromised, such as the elderly, people with different chronic pathologies and malnourished in general according to clinical studies. SARSCoV-2 infection must be taken into account as it can pose a nutritional risk. To advance and correct the recovery process and prognosis, the purpose is to prevent, diagnose and treat malnutrition early.
The food and the hospital diet that is offered to the patient (food texture, preferences, and aversions, etc.) is very important for these different associations in order to improve and benefit the intakes. Since the SEEN advises that each of the COVID-19 admitted patients should be systematically controlled in order to ingest the foods that need 25-30 kcal / kg / day and 1.5 grams of protein.
Likewise, 65% of patients admitted for COVID-19 in Lleida enjoy the diet that we have prepared and that we explain below. Since, as a company, at SERHS Food we believe that there is no ideal and perfect diet if it is not well ingested since “when you are sick it is when you should eat better” and a “diet is not good if you do not eat it“.
That is why we have developed a specific diet for COVID-19 with our dietetics department, together with the nutrition departments of the Arnau de Vilanova Hospital and the Santa María de Lleida Hospital and thus be able to feed non-critical patients according to their state in the disease.
This diet has been created in order to be able to control the food of each patient and in the caloric and protein density that they contain and thus be able to increase them correctly. Therefore, a menu has been made with a diet that is easy to chew, hyperproteic and divided into 5 meals adapted to nutritional needs (breakfast, lunch, snack, dinner, and night snack). In the first place, to avoid overexertion when eating food, we have made it easier to eat in cases of poor appetite and fatigue to avoid overexertion when eating. Also, to meet the nutritional requirements recommended for these patients, we have prepared dishes enriched with natural protein foods. We have added a dairy per snack and, finally, we have created an informative brochure with the recommendations in case of improving the evolution of the patient once they enter the hospital and to see how much it allows them to progress with the diet.
Finally, we believe that teamwork is the best way to achieve good results, seeking the maximum satisfaction of people, in this case of hospital patients. That is why teamwork has been done where many workers have been involved, from the management, doctors, nurses, assistants, patients, residents, and kitchen staff to offer the highest quality and food safety to users and their quick recovery. From SERHS Food, a multidisciplinary work has been done with the Nutrition and Dietetics department, having a direct relationship with the health workers of Lleida and we are very happy to be able to help patients with their recovery.
The City Council of Castell-Platja d’Aro has given a new impetus to the service of home meals designed for people with varying degrees of dependence, advanced age or vulnerabilities. SERHS Food provides this service, called SAD, focused on people, menus and home service. They have 10 different diets (and their combination with each other) with more than 130 specific dishes, prepared based on the Mediterranean diet, balanced, tasty and healthy. The needs of each person at a nutritional level are different and the home care service has been adapted to this requirement.
In an act of presentation and tasting of cooked dishes held on February 7, the Councilor for Social Action of the City Council, Pilar Ferrero, explained that the service has as a priority “the nutritional, physical and social well-being of users, avoiding risks of malnutrition or even domestic accidents cooking”. In this case, it is one more way of the services of attention to people of the municipality. The experience of a user, Piedad, was very illustrative of the service in which she found “a great solution for her case”.
Individual satisfaction is the fundamental pillar for SERHS Food, as Lourdes Catalán, head of the Department of Dietetics also recalled, and with which we built the entire service together with food safety. Starting from the guidelines that the professionals transmit, the team of dietitians elaborates the menus choosing the types of dishes, taking into account their nutritional quality and the ingredients that compose them.
Undoubtedly, it is a service for the future that will progress more and more in all municipalities to promote individualized attention, person to person, and to improve the well-being of those who need it most.
See in press:
SECPhO, the cluster foodservice and the SERHS FOOD company work together to develop a solution that will improve the safety and efficacy of feeding of the patients with dysphagia.
Due to the aging of the population, dysphagia or difficulty for swallowing food, can be caused by a physical or mental problem and represents problems both to swallow liquids and solids. Based on parameters such as viscosity, texture or adhesiveness, among others. A group of companies and research centers in the ecosystem of SECPhO work to develop a solution that can be integrated in the production of SERHS FOOD and other social restoration companies, which allows to standardize some parameters of the food for patients with dysphagia.
SECPhO has so far proposed some solutions with entities such as ATRIA Innovation, CD6-UPC, VISIONA, Eurecat and Álava Engineers. The challenge come up from an intercluster between SECPhO and the Foodservice Cluster that took place on December 18 at ICFO.
Currently, they have been working on the initial stages of a project that can mark a before and after in the preparation of food for this type of patients, improving the lives of people with this difficulty, as well as the productive process of the companies, which will be able to certify their food with objective parameters.
SERHS Food is since its foundation a sensitive company with a continuous improvement, creation of value, innovation, respect for people and a strong sense of responsibility. These characteristics define our priorities that are related with projects such as the Special Centre of Work (CET) El Pla.
With the recent entry in the restoration management of the University Hospital Arnau de Vilanova of Lleida, SERHS Food will highly promote the growth and consolidation of this non-profit project that belong to Germà Benito Menni’s foundation. Located in Almacelles (Lleida), the center offers long-term and quality employment to people at risk of exclusion. The productive activity that develops the Special Centre of Work offers work to people with intellectual or physical disability, a diagnostic of mental pathology and/or with a risk of social exclusion certificate. This aim is achieved thanks to activities of alimentary packaging, plantation, gardening and enclave work.
In addition, this activity is carried out with a support team that will take care of the recruited person in a psychosocial and work environment level.
From SERHS Food we share the values of the CET El Pla: hospitality, quality, respect and responsibility. On these pillars we find our Corporate Social Responsibility structure with a clear goal: conciliate the economic growth and the competitiveness with the social development.
SERHS Food commitment with professionals and the environment has been, is and will always be a priority. In SERHS Food we are conscious of the importance of being the engine of a changing and demanding society that requires willingness to be an active part of its needs.