Further, he explained that adapting the dishes he prepares is of great importance since most of the patients who are at palliative care lose the ability to swallow. Their taste buds also change, and due to the medications and the treatments they receive.
One thing this hospice chef has noticed, however, is that patients with cancer “get a sweet tooth.”
Also, most of the patients are sensitive to salt.
“Food is a powerfully emotive medium – it can summon childhood memories and create new lasting ones. That’s what we do here.”
In a hospice setting, food and meals take on a greater meaning than mere sustenance. The research and personal experiences of experts, such as Spencer Richards, indicate that when the body is preparing itself for the great transition, there occurs an odd yet poignant change to the palate.
While every patient is different, studies conducted on palliative care bring to light numerous interesting phenomena regarding the desires patients have before death:
The “sweet tooth” phenomenon: As described by Chef Richards, patients at hospice, especially those suffering from cancer, tend to develop a craving for sweet food. The reason behind this lies in the fact that sweet is a taste that lasts the longest even after other tastes are distorted by medicine. While everything else may taste metallic or bitter to the dying patient, the taste buds responsible for “sweet” usually continue working.
The high-salt threshold:On the other hand, sensitivity to salt can reduce. The patients might experience normal food as bland or “tasteless” since their threshold for salt sensitivity has increased. They may have cravings for salty or umami  foods, especially those found outside of home-cooked food.
