Within each culture, diet is synonymous with pleasure, with sharing, with life. Yet the issue of nutrition at the end of life is riddled with traps and tensions between the person concerned, family members and caregivers.
Often people in palliative care are faced with an overabundance of foods, many which are difficult to chew or swallow, have a strong odor, or are poorly presented, and thus are frequently a source of frustration and conflict. During the last days of life, the absorption of liquids can be made very difficult because of the person’s extreme weakness, requiring the thickening of any liquid.
For the last Congress in 2018, a collection of recipes was developed by students from the Institut de tourisme et d’hôtellerie du Québec and by the cooks from La Maison de Gardanne, a palliative care residence located in the south of France. These recipes were adapted to allow full enjoyment of eating, even when swallowing might present a problem.
In 2019, a 2nd edition of the collection was published with additional recipes from students from the Institut de tourisme et d’hôtellerie du Québec. Click here to access the latest book of recipes.