Ziektekost

Ziektekost is a Dutch term meaning a “sick diet” and refers to the dietary regimen prescribed to patients during illness to support treatment and recovery. It is used within Dutch healthcare, particularly in hospitals, clinics and long-term care settings, and is developed by a dietitian as part of clinical nutrition. The aim is to meet the patient’s nutritional needs while considering the illness, medications, swallowing ability, and tolerance.

Dietary categories commonly encompassed by ziektekost include texture-modified diets for impaired swallowing (for example regular, zacht, fijngehakt, gemalen, gepureerd), and various medical restrictions or adjustments such as energy- and protein-rich regimens, sodium-restricted (low salt), diabetic-friendly (low sugar), low-fat, renal diets, and lactose- or gluten-free options where indicated. Diets may also involve adjustments in fluid intake and overall balance of nutrients.

The process typically begins with an assessment by a dietitian or physician, followed by an individualized plan that specifies food texture, energy and nutrient targets, and any restrictions. The hospital kitchen or external catering prepares meals according to the plan, with staff ensuring adherence and monitoring tolerance. Patients may receive ongoing dietary adjustments as their condition evolves.

Historically, the term has been used to denote hospital meals tailored for illness, but in contemporary practice it is part of clinical nutrition aimed at evidence-based, patient-centered care. The concept emphasizes that nutrition is an integral component of medical treatment and recovery.