Why is Water Spinach Rarely Included in Hospital Patient Menus? Here’s an Explanation from an IPB University Nutrition Expert

Water spinach is a popular vegetable that is easily found in communities. However, have we ever wondered why this green leafy vegetable is rarely found in hospital patient menus?

Hana Fitria Navratilova, SGz, MSc, PhD, a lecturer at the Department of Community Nutrition, Faculty of Medicine and Nutrition at IPB University, explains that menu selection in healthcare facilities is done selectively. This is to ensure food safety and nutritional suitability for various clinical conditions of patients.

Not Just Contaminants
Dr Hana explains that the reason water spinach is rarely served is not solely due to concerns about contaminants. There are other practical reasons why water spinach is rarely used in hospital food menus.

“In general, leafy vegetables are rarely served on hospital menus because, in addition to practical reasons such as storage and processing, leafy vegetables tend to be high in purines,” she said.

In addition to purines, the oxalate and nitrate content in leafy vegetables is also a consideration for restricting consumption for inpatients.

According to Dr Hana, leafy vegetables must be processed immediately after receipt because they cannot be stored for long periods of time. Therefore, hospitals tend to choose vegetables that are safe for consumption by the majority of patients and easier to manage. “So it’s not a matter of contamination,” she said.

She explained that heavy metals are contaminants. If consumed in excess of safe limits and over a long period of time, the body is no longer able to neutralize and remove them from the system. This ultimately leads to kidney and liver damage, and even cancer.

She said that heavy metal contamination is not limited to kale, but can also be found in other foods such as rice and seafood.

Although water spinach can come from controlled sources like hydroponics and has passed safety tests, hospital dietary standards still prioritize vegetables that are safe for most patients.

“Leafy vegetables experience significant volume reduction after cooking, making them less ideal for serving. Therefore, leafy vegetables, not limited to water spinach, are rarely used in hospitals,” she concluded. (Fj) (IAAS/EPK)