The project of specially adapted food for patients with swallowing disorders, which the VFN introduced in 2022 as the first hospital in the Czech Republic, has become an inspiration for other hospitals and nursing homes. The VFN is now expanding the range of dishes and publishing the second volume of a specialized cookbook.

Food preparation is based on the international IDDSI standard, which sets requirements for its safe consistency. Foods must be smooth, free of lumps, pieces and loose liquid, must not require chewing and must melt easily in the mouth. At the same time, they can be tasty, colorful and attractive to the eye.

The system is set up to make meal preparation simple, time-saving and affordable. It can therefore be used not only by hospitals and social care facilities, but also by families of patients in home care.

A new product is a special meat preparation for patients who can handle a softer diet but have difficulty eating it. The meat is prepared in the form of a fine puree with a completely smooth consistency. This preparation replaces classic minced meat, which can form tough and difficult-to-eat lumps.

The second part of the publication builds on previous experiences Preparing food in a modified consistency of thick puree 2The cookbook offers new recipes, practical instructions and inspiration for healthcare professionals, caregivers and patients' families. For example, there are pickled lentils with ham sausage, drowned fish with bun, cod with spinach and red lentils or sachr cake with fruit.

In four years, the system of preparing specially adapted meals has spread to a number of healthcare and social facilities throughout the Czech Republic.

Both parts of the cookbook are free to download on the VFN website:
Cookbook for patients with swallowing disorders – materials for download – General Teaching Hospital in Prague