The Alícia Foundation brings flavors and textures to hospital menus
In these days we have had news that Ferrán Adriá has presented at the Sant Andreu Hospital in Manresa a new way of treating and processing crushed foods for people who have difficulty chewing. The initiative has filled me with joy since it is something very important to which we do not usually give too much importance until it touches us closely. We cannot imagine what it means for a person accustomed to eating tasty and whole, when a diet of this type is imposed by necessity.
Let's imagine for a moment that we had to eat the menu we eat every day through the mixer. For example, some green beans and a beef steak ... the truth is that you do not feel like it, but these types of foods are those that many elderly and sick people are forced to eat on a daily basis. The consequences are clear: they stop eating, with the deterioration that this entails. In old age, the ability to chew and swallow can be impaired and in some diseases it is necessary to make an extra intake of protein, since slow chewing causes a lesser amount of food ingested, and in this way an adequate and complete diet is assured.
But in many cases it is not well received; As adults, once the taste is educated, it is difficult to return to the purees of childhood, creating a rejection of food. The project promoted by Adrià tries to recover smells, flavors and textures that make this diet a new and satisfying experience. It is a joint initiative of the Alícia Foundation, with which Adrià and the Sociosanitaria Foundation of Manresa collaborate. It would not be bad for the experience to spread to the street, in the form of a book in which we could learn how to enrich these meals for the sick and elderly who are cared for in their homes.
Via | The Gourmet
Image Via | Muffet on Flickr
Directly to the Palate | Alícia, the Fundació Alimentació i Ciència, endorsed by the great chefs
Directly to the Palate | Ferrán Adrià, ambassador of the Spain brand
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