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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.
