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Nutrition in Healthcare: Solutions for an essential challenge
Nutrition for patients with special needs, such as dysphagia, is a significant challenge in the healthcare sector. At Sammic, we believe it is crucial to develop solutions that improve the quality of life for patients while making the work of professionals easier. With this commitment and to gain a deeper understanding of these challenges, we have collaborated with AGAR Food Consultancy. In this interview, Alex Martín, Product Manager of Sammic, explains how this partnership helps us create tailored solutions that combine technological innovation with standardization to address the sector's challenges.
1. What are the biggest challenges in nutrition for patients with special needs?
Dysphagia affects approximately 8% of the global population, equivalent to over 600 million people. Often, the menus provided to these patients are repetitive and nutritionally poor, leading to a lack of interest in food, malnutrition, and a negative relationship with eating. Ensuring that food is safe, nutritious, and appealing is one of the healthcare sector's greatest challenges.
Additionally, many facilities lack specialized training and time to research and develop more suitable solutions. In this context, standardized tools and processes, combined with a focus on innovation, are essential to deliver a more pleasant, balanced, and personalized dining experience for each patient.
2. How does Sammic contribute to overcoming these challenges?
We work to provide advanced technology that facilitates the preparation of food for patients with special needs. Our solutions focus on ensuring uniform and appropriate textures, preserving original flavors, and enhancing the visual appeal of dishes. This not only improves acceptance of prescribed diets but also helps strengthen patients' relationships with food.
3. What role does the ULTRA cutter emulsifier play in this process?
The ULTRA cutter emulsifier is a vital tool for ensuring uniform and creamy textures, complying with the standards set by the International Dysphagia Diet Standardisation Initiative (IDDSI). Its “precise pulse” function allows incremental texture adjustments, preventing overprocessing. Pulses are crucial for achieving the optimal consistency required by specific texturization levels, ensuring accuracy and consistency.
Moreover, its design incorporates interchangeable blades, variable speed, and the option to use predefined or customized programs. This enables process standardization, ensuring consistency and efficiency in every preparation, which is fundamental in the healthcare sector.
4. What other Sammic products are tailored to the healthcare sector?
In addition to the ULTRA cutter, Sammic offers industrial hand blenders, commercial blenders, and juicers, all designed to achieve fine, uniform textures essential for the intake and digestion of food by patients with dysphagia. These tools not only optimize processes in healthcare facilities but also ensure safety and quality in every preparation.
On the other hand, while not directly related to texture modification, Sammic's sous-vide technology plays a significant role in preparing specific diets. This low-temperature cooking method preserves the nutrients and flavors of food, providing an ideal solution for patients requiring easily digestible meals.
5. Why did Sammic decide to collaborate with AGAR, and what impact has this partnership had?
AGAR is a food consultancy specializing in training, advising, and management in the culinary and catering fields, grounded in principles of respect, trust, and responsibility. We decided to collaborate with AGAR to deepen our understanding of the healthcare sector, better grasp the challenges faced by professionals and patients, and adapt our solutions to real-world needs. Their support has enabled us to gain deeper knowledge and develop more effective tools to improve patients' quality of life.
This collaboration has focused on three main areas:
1. Specialized training: AGAR has provided us with training on the specific needs of the healthcare sector, including dysphagia. This knowledge has been crucial for understanding the complexities of the healthcare context and developing more effective and tailored solutions.
2. Developing an adapted recipe book: With their support, we are developing a recipe book validated according to IDDSI standards. It includes 18 recipes adapted to different levels of dysphagia, divided into six starters, six main courses, and six desserts. Each recipe is designed to maintain the original colors and flavors of the food, enhancing patient acceptance and experience.
3. Synergy for Innovation: Our relationship with AGAR has fostered a collaborative dynamic that allows us to continue improving our solutions and driving innovation in the sector, ensuring that our products and services genuinely respond to market demands.
6. What role will technology play in the future of the healthcare sector?
The healthcare sector is constantly evolving, and technology will be a cornerstone in addressing the challenges of the coming years. At Sammic, we will continue to develop innovative solutions that allow for easy and efficient customization of patient nutrition while standardizing processes to ensure quality and consistency. Our goal is clear: to improve patients' quality of life and optimize the work of healthcare professionals, making food not just a necessity but also a source of enjoyment and well-being.
