Healthcare Catering
We provide catering services for hospitals. Special diets are designed for people with distorted metabolism processes, always taking into consideration the nutritional needs of the patients.
The menus are planned following the suggested daily intake for calories and nutrients depending on the age groups of the patients, which are different for children and adults. The recommended average daily food ration for patients of healthcare institutions has been approved by the Ministry of Health of the Republic of Lithuania.
The necessary modifications are introduced into the basic health maintenance diet, and the food products are categorized as suitable, to-be-avoided and undesirable, thus designing a number of new diets for people with special needs.
DIETS: Basic health maintenance diet: 1.1 Regular diet for healthy people (P1). 1.2 Pregnancy diet and nursing mother's diet (P2). 1.3 Diet for older people and seniors (P3). 1.4 Vegetarian diet (P4). The nutritional facts of the modified diets are calculated by comparing it to the basic health maintenance diet.
The diets are also classified according to the consistency of the food: (Sm) - liquid food, (Ptm) - minced or mashed food of half-solid consistency, (Tm) - solid minced food. Post-surgery diets also fall under the diets with modified consistency: Pa, Pb, Pc.
The main purpose of a diet is to make sure the body receives all the required nutrients and the right amount of calories. There can be different reasons for the basic health maintenance diet modifications: misbalance in calorie intake, distorted metabolism or absorption of nutrients due to the digestive tract dysfunctions, or a lack or nutrients.
Diets can be modified in various ways: by changing food consistency, by eliminating particular food products, by increasing or decreasing the intake of certain nutrients, and by adjusting the amount of food and the frequency of meals.
A specially designed computer program is used in order to achieve the optimal dietary treatment for patients/ clients considering their individual metabolic disorders and personal nutritional needs.
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