Whether it is due to an illness or surgery, many hospitalized patients are on a special diet. These diets can range from normal eating to nothing by mouth for a certain period of time. 다이어트약 Often, doctors will prescribe a diet based on their patients’ needs. Some diets will change a patient’s calorie intake, while others may increase or decrease protein and carbohydrates, or provide more or less fluids. There are also therapeutic diets designed to treat a specific condition.
The food provision of health establishments (HE) is influenced by multiple constraints: meal production, organization, health safety and respect for the environment, with nutritional diets taking up a prominent place in the ensemble [1]. In the light of these constraints, it seemed essential to propose guidelines for foods and diets in hospitals in order to limit undernutrition.
To that end, an inventory was carried out in HEs and a group of national experts (dieticians and physicians) was set up to develop and validate proposals for recommendations based on the Delphi method. These recommendations allow for a rationalization of the current practice of nutritional diets in HEs and lighten the constraints that could lead to restriction of meals/dishes (type of dish, preparation methods, possible restrictions such as salt, fat or sugar in the recipe).강남다이어트병원
The objective of the food provision of an HE must be to ensure that the nutritional needs of all the patients are met. This can only be achieved if the patient is offered a tangible possibility to choose from menus while keeping in mind his/her tastes, preferences, requests and clinical status. Otherwise, a patient can easily expose himself/herself to non-consumption that contributes to the spiral of undernutrition.