Cooking in health care - a new approach to a new profession

The article presents the Erasmus+ project NECTAR, which aims to develop a new European occupational profile and curriculum for the role of Chef Gastro Engineering (CGE). This chef specializes in preparing tasty, healthy, and safe meals within healthcare, with attention to nutritional value, taste, texture, and the cultural background of patients. CGEs work in interdisciplinary teams with doctors, dietitians, and nurses to combat malnutrition, especially among the elderly.

Malnutrition remains a major issue in care institutions. Despite medical guidelines, many patients are malnourished upon admission and discharge, resulting in higher healthcare costs and slower recovery. Food is often prepared industrially and without personal adaptation, leading to food refusal.

The NECTAR project is developing a modular EQF level 5 curriculum, which is being tested in five European countries. The training includes nutrition science, menu engineering, sensory science, kitchen management, and interprofessional collaboration. The project aims for broad applicability across Europe through open educational platforms and localized national curricula.

The goal is to equip healthcare institutions with well-trained professionals who not only cook, but use food integrally for recovery, well-being, and sustainability—thus contributing to a future-oriented and person-centered healthcare system.

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