Design of Healthy and Therapeutic Gastronomy Solutions

Service Description:
The Healthy and Therapeutic Gastronomy Solutions service is designed to improve patients' quality of life through food, combining gastronomic pleasure with therapeutic effectiveness. Based on the "Food as Medicine" concept, it creates menus, recommendations, and specific diets for people with special nutritional needs due to chronic or inflammatory health conditions such as multiple sclerosis, irritable bowel syndrome, obesity, and type 2 diabetes.

The service also provides scientific backing by offering tools and practical methodologies to healthcare professionals, enabling them to recommend evidence-based dietary options tailored to each patient. This facilitates the implementation of consistent and effective dietary recommendations in various settings, such as nutrition consultations and hospital diets, contributing to a more comprehensive and positive patient experience.

Service Objectives:

1. Development of healthy gastronomic options: Create appealing menus that meet nutritional requirements, enhance adherence to therapeutic diets, and deliver gastronomic value for patients with chronic or inflammatory diseases.

2. Personalized nutritional solutions: Design diets tailored to the specific needs of patients with multiple sclerosis, IBS, obesity, or type 2 diabetes to optimize nutrition and manage symptoms.

3. Implementation of “Food as Medicine”: Integrate food into treatment through therapeutic menus with anti-inflammatory properties, contributing to the management and prognosis of various conditions.

Client Benefits:

1. Optimization of clinical resources: Practical tools for health professionals to improve nutritional recommendations and save time when caring for high-risk patients.

2. Cross-sector adaptability: Applicable in hospitals, clinics, wellness centers, and food industry development, with high impact and flexibility.

3. Support for prevention programs: Incorporate “Food as Medicine” to enhance services, strengthen prevention, and position centers as leaders in promoting food-related health.