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ESPEN guideline on ...
ESPEN guideline on hospital nutrition
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- Thibault, Ronan (author)
- Université de Rennes, France
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- Abbasoglu, Osman (author)
- Hacettepe University, Turkey
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- Ioannou, Elina (author)
- Limassol General Hospital, Cyprus
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- Meija, Laila (author)
- Riga Stradins University, Latvia
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- Ottens-Oussoren, Karen (author)
- Amsterdam University Medical Centers, the Netherlands
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- Pichard, Claude (author)
- Hôpitaux Universitaires de Genève, Switzerland
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- Rothenberg, Elisabet, 1960- (author)
- Högskolan Kristianstad,Forskningsmiljön Food and Meals in Everyday Life (MEAL),Avdelningen för sjuksköterskeutbildningarna och integrerad hälsovetenskap,Forskningsplattformen för Hälsa i samverkan
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- Rubin, Diana (author)
- Humboldt Klinikum und Klinikum Spandau, Germany
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- Siljamäki-Ojansuu, Ulla (author)
- Tampere University Hospital, Finland
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- Vaillant, Marie-France (author)
- Grenoble University Hospital, France
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- Bischoff, Stephan C (author)
- University of Hohenheim, Germany
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(creator_code:org_t)
- 2021
- 2021
- English.
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In: Clinical Nutrition. - 0261-5614 .- 1532-1983. ; 40:12, s. 5684-5709
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https://www.scienced...
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https://doi.org/10.1...
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Abstract
Subject headings
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- In hospitals through Europe and worldwide, the practices regarding hospital diets are very heterogeneous. Hospital diets are rarely prescribed by physicians, and sometimes the choices of diets are based on arbitrary reasons. Often prescriptions are made independently from the evaluation of nutritional status, and without taking into account the nutritional status. Therapeutic diets (low salt, gluten-free, texture and consistency modified, …) are associated with decreased energy delivery (i.e. underfeeding) and increased risk of malnutrition. The European Society for Clinical Nutrition and Metabolism (ESPEN) proposes here evidence-based recommendations regarding the organization of food catering, the prescriptions and indications of diets, as well as monitoring of food intake at hospital, rehabilitation center, and nursing home, all of these by taking into account the patient perspectives. We propose a systematic approach to adapt the hospital food to the nutritional status and potential food allergy or intolerances. Particular conditions such as patients with dysphagia, older patients, gastrointestinal diseases, abdominal surgery, diabetes, and obesity, are discussed to guide the practitioner toward the best evidence based therapy. The terminology of the different useful diets is defined. The general objectives are to increase the awareness of physicians, dietitians, nurses, kitchen managers, and stakeholders towards the pivotal role of hospital food in hospital care, to contribute to patient safety within nutritional care, to improve coverage of nutritional needs by hospital food, and reduce the risk of malnutrition and its related complications.
Subject headings
- MEDICAL AND HEALTH SCIENCES -- Health Sciences -- Nutrition and Dietetics (hsv//eng)
- MEDICIN OCH HÄLSOVETENSKAP -- Hälsovetenskaper -- Näringslära (hsv//swe)
- MEDICIN OCH HÄLSOVETENSKAP -- Hälsovetenskaper (hsv//swe)
- MEDICAL AND HEALTH SCIENCES -- Health Sciences (hsv//eng)
Keyword
- Acute care
- Diets
- Food intake
- Malnutrition
- Monitoring
Publication and Content Type
- ref (subject category)
- art (subject category)
- By the author/editor
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Thibault, Ronan
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Abbasoglu, Osman
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Ioannou, Elina
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Meija, Laila
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Ottens-Oussoren, ...
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Pichard, Claude
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Rothenberg, Elis ...
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Rubin, Diana
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Siljamäki-Ojansu ...
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Vaillant, Marie- ...
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Bischoff, Stepha ...
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- About the subject
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- MEDICAL AND HEALTH SCIENCES
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MEDICAL AND HEAL ...
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and Health Sciences
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and Nutrition and Di ...
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- MEDICAL AND HEALTH SCIENCES
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MEDICAL AND HEAL ...
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and Health Sciences
- Articles in the publication
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Clinical Nutriti ...
- By the university
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Kristianstad University College