[Edaily Reporter SIN SOO-JUNG ] HYUNDAI GREEN FOOD(453340)is hosting an exhibition in collaboration with Ajou University Medical Center to introduce meal plans tailored to each stage of cancer prevention, treatment, and recovery.

HYUNDAIDEPARTMENTSTORECO.,LTD, a comprehensive food company affiliated with the Hyundai Department Store Group, announced on the 25th that it will hold an exhibition on diets for cancer prevention and treatment with Ajou University Medical Center on the first floor of the main building of Ajou University Hospital. The exhibition is aimed at inpatients, their caregivers, outpatients, and hospital staff.

The exhibition will showcase a total of 31 menu items, ranging from cancer prevention meals to therapeutic meals for inpatients and recovery meals for after discharge. Unlike typical hospital meal exhibitions, which focus primarily on therapeutic meals for inpatients, this event is unique in that it also covers preventive diets before the onset of cancer and recovery diets after treatment.

HYUNDAI GREEN FOOD will also introduce stage-by-stage dietary guidelines for cancer prevention, treatment, and recovery. In the cancer prevention section, the company will display menus based on the cancer-preventive ingredients and dietary principles recommended by the National Cancer Information Center.

Products from HYUNDAI GREEN FOOD’s care food brand, Greeting, will also be showcased. These products focus on managing dietary habits that can increase the risk of cancer, such as abnormal blood sugar levels, insufficient intake of plant-based foods, and obesity. Representative examples include the Low-Glycemic Index Mushroom and Kelp Rice Set, Spicy Garlic Steamed Pollock Rice Bowl, and the Low-Calorie Beet, Fig, and Tahini Salad.

In the therapeutic diet section for hospitalized patients, the exhibition will introduce the thin porridge and regular porridge meals actually served to patients who have undergone stomach or intestinal surgery. The menu selection has been expanded to include not only rice but also millet, corn, and pumpkin.

Sterilized meal options for cancer patients will also be on display. These include items rarely found in standard therapeutic diets—such as combination pizza and sausage omurice—which have been sterilized and prepared using recipes and nutritional designs tailored specifically for cancer patients.

The “Greetings” cancer patient meal plan, designed for patients in the recovery phase after discharge, will also be introduced. Cancer patient meal plans are a type of disease-specific diet in which nutritional components are adjusted according to the specific nutritional requirements of each condition, in accordance with standards set by the Ministry of Food and Drug Safety. HYUNDAI GREEN FOOD has currently developed and operates 331 types of disease-specific meal plans. At this exhibition, the company will showcase items such as the octopus and seaweed soup set and the mackerel pot rice set.

An on-site cancer prevention dietary assessment program will also be available. Participants can evaluate their eating habits and receive personalized dietary improvement guidance based on their assessment results.

HYUNDAI GREEN FOOD plans to incorporate the menu preferences gathered at the exhibition, along with feedback from patients, medical staff, and the nutrition team, into the future composition of hospital patient meals. This information will also be used to improve the Greeting disease-specific meal menus and recipes.

A HYUNDAI GREEN FOOD representative stated, “The key to meal plans for cancer patients lies in sophisticated nutritional design that ensures a balanced intake of not only sufficient protein but also micronutrients such as vitamins, zinc, and calcium, as well as gentle cooking techniques that aid nutrient absorption.” They added, “We have organized this event to introduce proper meal plans for cancer prevention and treatment, based on our more than 50 years of expertise in institutional food service and the extensive clinical data from Ajou University Hospital.”

The spokesperson continued, “We will continue to gather feedback from patients and conduct research and development to ensure that meals for cancer prevention, treatment, and recovery not only meet high nutritional standards but also offer superior taste and ease of digestion.”