Normalkost

Normalkost is a term used in several Northern European countries to denote a standard, non-tailored diet intended for the general population. In health care and institutional settings it is the default meal option when no medical or dietary restrictions apply. A normalkost aims to provide balanced nutrition and energy through a mix of carbohydrates, proteins, fats, fiber, vitamins, and minerals. Typical components include whole grains, vegetables, fruits, lean animal or plant-based proteins, dairy products or fortified alternatives, and moderate amounts of fats, with limited added sugars and salt according to local guidelines. Portion sizes and energy content vary by age, sex, activity level, and local recommendations.

In hospitals and elder care facilities, normalkost is used unless a patient requires modification for medical reasons, allergies, religious or cultural restrictions, or dietary intolerances. When a condition necessitates a different approach, the standard normalkost is replaced by a specialised diet (for example diet for diabetes, kidney disease, swallowing difficulties, or food allergies). Some institutions use terms like "diett", "kost", or "kosttilpasset" to describe these alternatives.

The concept contrasts with therapeutic or restrictive diets designed to manage specific health problems, as well as with highly individualized nutrition plans. Normalkost serves as the baseline for menu planning and helps ensure adequate intake, especially for populations at risk of undernutrition, such as older adults or post-acute patients. The exact definition and terminology can vary by country and institution.