OUR KNOWLEDGE: Taste Hospital Food - 50 Years of Nutrition, Diet and Treatment

Taste Hospital Food - 50 Years of Nutrition: Tuesday 10 November 2026, 18:00–20:00, Herlev Hospital, Herlev. Tickets cost 50 kr.

Hospital food has not always had the best reputation, but much has changed over 50 years. From traditional hospital diet, meals have evolved to combine taste, variety, appearance and nutrition. On the occasion of Herlev Hospital's 50th anniversary, this event takes a closer look at that development - from the dietary advice and kitchen routines of the past to today's research into nutrition and fluids as an active part of treatment. Throughout the evening, there is an opportunity to taste a selection of dishes currently served at Herlev Hospital.

The evening features three presentations. Head Chef Jesper Vangdrup speaks in "From Hospital Food to Modern Patient Meals" about what was served to patients in the last century, why it has changed, and what the modern and versatile hospital kitchen at Herlev looks like today - both culinarily and nutritionally.

Professor Henrik Højgaard Rasmussen talks in "When Food Becomes Treatment" about what happens when illness takes away appetite and muscles waste away, while the body's need for nutrition increases. The presentation explores why malnutrition remains an overlooked problem, what illness does to the body, and the role protein plays in recovery and function. Finally, he looks ahead to more personalized nutrition efforts based on biomarkers, microbiome and the individual patient's needs.

Senior Researcher Anne Marie Beck concludes with "Without Food AND Drink, Even Heroes Fail", examining fluid needs - whether you can trust your thirst, how needs change with age, and what is myth and what is fact when it comes to what we drink.