Contents
Nayê zanîn ji ber xwarinê li dibistan, nexweşxane û niştecîhan
Today everyone knows, at least in countries like Spain, the importance of following a healthy diet.
We have access to an immeasurable amount of information in this regard, doctors do not stop emphasizing it, the same happens when we access health magazines or articles and even food influencers have begun to reach millions of people through the networks social.
However, these are the worrying data of the Spanish population, regarding obesity and overweight:
- Adult population (25 to 60 years) – With respect to the rest of the European countries, Spain is in an intermediate position
- Obesity prevalence: 14,5%
- Overweight: 38,5%
- Child and youth population (2 to 24 years) – With respect to the rest of the European countries, Spain presents one of the most worrying figures
- Obesity prevalence: 13,9%
- Overweight: 12,4%
And the same occurs with other figures, such as the risk of malnutrition in older people at the beginning of a hospital admission, or the data that reflects food waste.
Now, taking into account the large amount of information available, Why are so many people unable to eat healthy? oWhy does obesity keep advancing?
Some professionals explain the double reason why this happens: on the one hand, the (negative) consequences that the ingredients of our food generate in our brain. And second, the quick reward system created through bad habits, hard to banish.
And, given this perspective, there are several unknowns posed by food in schools, hospitals and residences, which, as we have seen, are not exempt from this problem (on the contrary). We review them, below:
1. Food in schools
According to the dietician-nutritionist Laura Rojas, the school menu should provide around 35% of the total daily energy. To do this, it gives the following guideline: “A varied menu, less fish and really ‘, less processed meat, legumes always, yes to the new and to promote whole foods, and say goodbye to fried foods.” Let us remember that four out of ten children between 3 and 6 years old eat at school.
2. Diet for the elderly and risk of malnutrition
The second concern is the risk of malnutrition in older people. Different studies indicate how four out of ten older people are at risk of malnutrition at the beginning of a hospital admission.
And this, logically, negatively affects the patient, causing a worse evolution of their wounds or greater complications, among others.
3. The problem of generalized diets
The third question posed by food, in this case also in hospitals, is the lack of personalization in the patients’ diets. As Dr. Fernández and Suarez point out, the menus are supervised by nutrition specialists, and they are also nutritious and balanced. However, there is no personalization regarding the tastes and beliefs of the patients.
Of the many problems that we could analyze, we highlight to finish the one that has been highlighted by the Secretary General of Codinucat, who pointed out how the service provided to the elderly in nursing homes deserves a thorough review, being skeptical of the problem. use of flavorings and flavorings used to whet the appetite of inappetent people.
As he points out, “Before getting to the flavoring and flavoring, I think it would be necessary to do a good review of what is being offered to them.”
In addition, issues such as the importance of nutritionists in companies, the need for restaurants to reinvent and adapt, or the fight against food waste, which we discussed just a few months ago on our blog, are open to debate.
In any case, there is no doubt about the many unknowns that food raises, especially after Covid-19.