The food provision in a health establishment (HE) is influenced by multiple constraints: a limited choice of dishes due to constraints related to production or organization, a high number of diets and their respective prescriptions, which can add up toa an excessive complexity that may contribute to non-consumption and undernutrition.강남다이어트병원 To avoid this, the objective must be to show consideration for the patient by giving him/her the opportunity to choose menus while ensuring that the food propositions fulfill nutritional needs and respect his/her personal preferences, culinary tastes, lifestyle, beliefs and culture.

This is what the experts gathered for this inventory on hospital food and diets called for by proposing a set of recommendations that were put to 50 national experts from AFDN and SFNCM, who formulated them in a collective response. These recommendations will enable catering services and health-care teams to rationalize hospital food and diets, with the aim of focusing on tasty foods for patients.강남삭센다

Among them, the following recommendations stand out: -harmonize the vocabulary to facilitate communication and understanding between professionals; -define quantitative and qualitative food propositions; -define the notion of standard diet enabling it to satisfy the energy requirements of the largest number of patients, without the need for therapeutic diets; -streamline restrictions to reduce those unnecessary or without scientific evidence; -emphasize the place of an enriched and adapted diet for at-risk or malnourished patients.