A Hospital Diet and a Standard Diet
Food is an important part of care and should be adapted to each patient’s abilities and perspectives. It is important to include patients in the process of their own meal choices and preparation and to involve them in cooking activities where possible.강남다이어트
Hospitalization is a stre
ssful time, and eating well is an essential part of regaining health. Several studies have shown that patients who are not properly fed have a higher risk of complications (e.g. infections and wound healing) than those who eat enough [1].
There is therefore a need for the hospital to ensure that meals meet all nutritional requirements, including energy, protein, vitamins and minerals. However, it is also necessary to take into account patient preferences, beliefs and attitudes to food as well as the cultural context of each hospital and healthcare center.
In order to achieve this, a standard diet and a hospital diet have been developed. They should be prescribed at the beginning of the hospital stay according to the patient’s nutritional risk screening. The hospital diet is high energy and protein-enriched, whereas the standard diet has a normal level of macronutrients.다이어트약
It is crucial to assess each patient’s individual nutritional needs, as they may vary significantly due to their age, illness and disease state. It is also necessary to consider the potential for additional dietary support, such as nutritional supplements. In general, the hospital diet should contain a minimum of 15% protein, but this may need to be increased for certain groups (e.g. if they are at high risk of malnutrition).
The patient’s ability to eat the food on offer should be taken into consideration, as should any potential food allergy or intolerance. In addition, the nutritional value of the different foods on offer should be considered.
Moreover, it is recommended that the hospital should provide patients with a choice of menus based on the different available diets, including at least two menu choices for each meal. This will allow the hospital to meet the majority of patient’s dietary needs whilst taking into account their preferences and abilities.
The different facilities involved in the hospital’s food supply should have clear responsibilities and persons to contact for each area (ward, kitchen, delivery). This will help to prevent any confusion about who is responsible for what.