‘Mi eat better a mi yard’ - Woman battling hypertension calls for better hospital meal plans

As Nutrition Month comes to an end, a woman who was recently discharged from a public hospital after being treated for hypertension is calling on the Ministry of Health and Wellness to urgently review the meal plans provided to patients.

"I was not expecting any hotel food, but the same things dem say mi nuh supposed to a eat, dem give me, and that just mek me wonder," she told THE WEEKEND STAR. According to her, the meals she received did not match the dietary recommendations given by doctors and nurses.

"Mi really couldn't wait fi just get discharged, because mi nuh rich but mi know mi eat better a mi yaad. Morning time a dumpling with franks or baked bean or sardine and white bread. Inna the night, you get dumpling and rice inna one with stew chicken or curry. Mi see people wid sugar [diabetes] a get pure rice and dumpling, and mi si people wid pressure a get nuff salt. That nuh mek sense," she said.

Her concerns are backed by the ministry's Nutrition at a Glance 2024 report, which highlights ongoing struggles in the public healthcare system to meet the nutritional needs of patients with chronic illnesses. The report confirms that Jamaica is facing a nutrition crisis, with a high percentage of the population suffering from non-communicable diseases (NCDs) such as hypertension, diabetes, and kidney disease. The report states that 34 per cent of Jamaicans have hypertension and 12 per cent have diabetes. Only 23 per cent of Jamaicans eat the recommended servings of fruits and vegetables daily, and more than 60 per cent of adults are overweight or obese. Despite these alarming numbers, the report acknowledges that hospitals continue to struggle with providing meals that align with patients' specific dietary needs. Budget constraints, supply shortages, and outdated meal plans have been identified as major challenges.

One section of the report states, " Many public hospitals are operating on outdated meal guidelines that do not adequately cater to the specific dietary needs of patients with NCDs. This has resulted in meals that are high in carbohydrates and low in essential nutrients." The woman said that the majority of the meals she received in the hospital were starch heavy, with little consideration for portion control or balanced nutrition.

"Every day, mi get dumpling, rice, and little piece a meat. Sometime di food taste fresh, sometime it full a oil. The vegetable a the canned mixed vegetable and sometime them give lettuce and tomato," she said.

According to the report, over 50 per cent of hospital patients require specialised diets because of chronic illnesses, yet many receive the same general meal options. The report further stated that hospitals struggle to provide adequate protein options because of budget constraints, leading to heavy reliance on cheaper, starch-based meals.

A section of the report noted, " Hospitals often lack the resources to provide fresh fruits and vegetables consistently, leading to a menu that is deficient in key nutrients such as fibre, vitamins, and minerals. This has a direct impact on patient recovery rates."

Efforts to reach the health ministry for comment were unsuccessful, but, according to the report, there are plans to introduce a pilot programme in select hospitals, to improve patient meal quality.

- T.P.