Magazine: Through the eyes of a dietitian

Our magazine asked dietitian Gabriella Hartmann about the new public sector catering decree that enters into force in September. According to her, the EMMI decree 37/2014 (IV. 30.) is basically good, creating a regulation the trade has needed for a long time. Still, there are certain elements of it which could be improved. Those working in the field welcome the idea of using fresh ingredients, but this also means that more work needs to be done when cooking and often new machinery has to be purchased (to use the new technology required for the new kind of work) – these steps necessarily entail increased costs. Ms Hartmann reckons service providers simply can’t comply with some rules, e.g. the salt content of food served in crèches. A vast number of dietitians don’t agree with how food’s salt content is calculated (it is done based on sodium content). She told that service providers are busy preparing for the new period starting in September. Dietitians’ job hardly changes, as the new regulation only defines what should have been the practice beforehand: menus for special dietary needs must only be compiled by dietitians. Programmes like ‘Mintamenza’ (Good Cafeteria) are very important in teaching children how to eat healthy. Ms Hartman thinks that feeding those suffering from various forms of food allergy is a very difficult task for public sector catering service providers, especially in smaller towns and villages.