USP 2024 — Questão 66 · Língua Inglesa - Compreensão e Interpretação de Texto
Língua Inglesa - Compreensão e Interpretação de Texto
USP · Inglês
TEXTO PARA AS QUESTÕES 66 E 67
The terrible food in hospitals has long been one of the greatest contradictions in health care. Over the past few years, several doctors have spoken out about the lack of healthy food options and how frustrating it can be to tell their patients to make dietary changes, only to have that guidance undermined by the very hospital treating their patients.
But now, some hospitals are taking note.
Across the country, medical centers are hiring executive chefs, working closely with nutritionists and dietitians, and striving to ensure that patients with a wide range of dietary needs and restrictions are getting not only the nourishment they need while in the hospital, but the information they need to keep from coming back.
Hospital malnutrition affects 30-50% of patients worldwide, according to a September 2019 study published in the Journal of Parenteral and Enteral Nutrition.
How to prioritize healthy food is a question that chef Christopher Dickens at Southeast Health in Alabama is also asking as the hospital and the food facilities go through a ground-up renovation that’s putting healthier options at the forefront.
“Our patients can’t choose where they are, how they feel. They just don’t have a lot of choice,” Dickens said. “If we don’t do everything in our power to make sure that’s a great experience, then shame on us.” He explained that the hospital is trying to move away from processed foods, refined sugars, and excess oil “so that we can produce a product that truly helps our patient, and our community and our staff, with overall health.” Dickens continued. “People have their preconceived notions of what hospital food is, and we want to break those. We know that food is medicine,” said Dickens, “and we need to be ahead of the curve.”
https://www.huffpost.com/entry/bad-hospital-food-healthy_n_5e5d3de2c5b63aaf8f5b0390. Acesso em Mar 16, 2020. Adaptado.
A contradição apontada pelo texto, a respeito da comida servida em hospitais, refere-se
Alternativas
- A
ao sistema de saúde se abstendo da responsabilidade pelo aumento do risco de mortalidade.
- B
ao número de refeições diárias oferecidas com cardápio repetitivo.
- C
à baixa credibilidade de nutricionistas na hierarquia hospitalar, em relação à prevenção de doenças.
- D
à necessidade de mudanças na dieta do paciente e a falta de opções saudáveis.
- E
à liberação do doente de forma precoce, antes de sua total recuperação.
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Fonte: USP