The hospital diet is a short-term diet that helps patients lose weight before an operation. However, it is hard to maintain in the long term and can cause health problems. A better solution is a healthy diet that provides the body with essential nutrients.
In hospitals across Europe and worldwide, practices in relation to food catering and diets vary widely. Often, physicians choose diets independently from the evaluation of the patient’s nutritional status. This may lead to underfeeding and increase the risk of malnutrition. Moreover, it can also be costly to the hospital as diets with low energy delivery or modified nutritional content can lead to a higher cost of care.
To address this issue, ESPEN proposes a series of evidence-based recommendations to support decision-making in this field, in particular by taking patients’ perspectives into account. This includes recommendations on the organisation of food catering, on the prescriptions and indications of diets, as well as on monitoring of dietary intake in hospital, rehabilitation center or nursing home.
Ideally, patients should be provided with a menu that is adapted to their disease and needs. In this context, a minimum of two regular diets should be available at all hospitals (or healthcare centers) in order to cover the majority of patients’ nutritional requirements. In addition, a maximum of two therapeutic diets should be available at all hospitals, but only when they are medically indicated.
Clear liquid diets are used to replace fluid and electrolytes after surgery or illness and are often prescribed as a first step when starting oral feeding. They include water, broth, clear juices such as apple and grape, ice pops and flavored gelatin. Full liquid diets include all the above, plus thicker fluids such as milk and pudding.강남다이어트병원
Liquid diets should be prescribed by doctors, physicians dietitians or nurses through the computerized patient medical record and based on the patient’s clinical situation.강남큐시미아 The underlying rationale is that these diets should be used as a bridge to allow for patients to resume their usual eating habits as soon as possible, without any risk of further complications and comorbidities.
Nurses should be involved in the coordination of patient dietary plans and ensure that these are followed effectively by patients. They should also educate patients on the rationale behind their dietary restrictions, so that they can comply with the recommendations and avoid deviating from them. In addition, they should also ensure that nutritional supplements are provided to those who need them.