It’s concerning that a public hospital would serve a meal as nutritionally poor as Crix crackers and sardines to patients, especially in a country that leads the Caribbean in non-communicable diseases (NCDs). This choice shows a lack of care for patient health, and the fact that the CEO finds this acceptable raises questions about his suitability to lead an institution responsible for promoting wellness and recovery.
Traditionally, a balanced meal is made up of one-third carbohydrates, one-third protein, and one-third vegetables. I learned this in primary school.
This hospital meal falls short of this basic standard, which is essential for proper healing and overall health. When hospitals—places meant for healing—serve meals with little nutritional value, they not only risk the health of patients but also set a poor example. Patients may leave the hospital thinking that such inadequate meals are acceptable, and some may even adopt these unhealthy habits in their own lives.
On top of this, we import 92% of our food, which shows our heavy reliance on foreign products. By serving imported sardines, the hospital is supporting this unfortunate trend, rather than choosing healthier, locally sourced options. We need leaders who set a strong example by prioritizing nutrition and promoting sustainable practices. Hospitals have an opportunity to lead the way and offer meals that support good health and reflect the values we need as a nation. Come on, Minister of Health and CEO Davlin Thomas, we must do better, and having been awarded the largest budget allocation this year you have no excuse to move away from Crix and Sardine.
Dennise Demming 