Medical Foods

Foods for Special Medical Purposes (FSMPs) provide vital nutritional support for one of the most vulnerable groups of consumers, that is patients with specific nutritional requirements that cannot be met by normal food alone, sometimes for prolonged periods of time. 

They are consumed across all healthcare settings including hospitals, clinics, nursing homes and at home.   Their use is essential to help combat the increasingly prevalent problem of malnutrition. Good nutrition is essential for good health.  

On occasions when food intake may be compromised (through illness, surgery, side effects of treatment etc) the process of recovery can be hampered by an inadequate intake of essential nutrients. Indeed, patients suffering from conditions likely to affect either food intake or nutrient absorption may be at risk of malnutrition with associated clinical consequences. Nutritional status may become worse if their illness is prolonged.

Premature babies, infants with faltering growth, those being prepared for surgery or with cancer, people with chronic allergies, those with mental or neurological diseases or suffering from strokes, the frail, the elderly and the HIV infected may all need special foods. Without a combination of specialist foods, the support of healthcare practitioners and the right forms of delivery, such people would become severely malnourished.  

For further information a copy of our downloadable brochure on the Medical Foods category can be accessed here  BSNA Medical Foods Brochure (March 2007) (pdf 364KB).