A Diet Hospital
Diet plays a vital role in preventing and treating health conditions such as heart disease, diabetes and high blood pressure. It also has a major impact on our overall health and wellbeing. At Stanford Hospital, a team of physicians, nurses, dieticians and staff is exploring new ways to make food healthier for patients while they are in the hospital.
The diet of hospitalized patients is a sensitive issue. Its objective is to meet the nutritional needs of the patients, taking into account their weight, pathophysiological condition and appetite. However, it is often difficult to achieve this goal with current food provision methods. In addition to the constraints of collective catering, a multitude of dietary prescriptions complicate meal provision and increase the risk of non-consumption, thus contributing to malnutrition.강남다이어트병원
To help patients to satisfy their nutritional requirements, the food service of a health establishment must offer them a tangible possibility of personal choice, within the constraints established by the HE (types of dishes, preparation methods, possible restrictions in terms of salt, fat and carbohydrates, etc.). Unfortunately, these limitations often make it impossible to respect the patient’s tastes and requests, which can lead to undernutrition and a negative experience of the hospital meal.
A variety of therapeutic diets exist to help patients recover from an illness or surgery. Some modify the patient’s calorie intake while others allow for specific nutrient and fluid intake or address food allergies.강남큐시미아
Clear liquid diets include water, broth, clear juices such as apple and grape, ice pops, and flavored gelatin. Full liquid diets include these plus thicker drinks such as milk, pudding and vegetable juices. Pureed and semi-puréed diets are for patients who can’t eat solids.
This inventory led to a set of recommendations on food and diets in hospitals that was validated by 50 national experts (dieticians, physicians and nutritionists) following several rounds of consultation, modifications and strong agreement. These guidelines enable catering services and health-care teams to rationalize their food and dietary prescriptions, to lighten restrictions that have no scientific support and to refocus attention on tasty foods and the patient’s culinary preferences.