Hospital gastronomy helping to reduce malnutrition rates among hospitalized patients
Different factors are involvedin undernourishment in hospitalized patients. Hospital diet is important because it guarantees the delivery of nutrients to compromised patient, preserving or recovering the nutritional state, and is being adapted to the tendencies of gastronomy. This work aimed at reas...
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| Language: | English |
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Centro Universitário São Camilo
2011-04-01
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| Series: | O Mundo da Saúde |
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| Online Access: | https://revistamundodasaude.emnuvens.com.br/mundodasaude/article/view/566 |
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| author | Mariana Delega de Souza Miyoko Nakasato |
| author_facet | Mariana Delega de Souza Miyoko Nakasato |
| author_sort | Mariana Delega de Souza |
| collection | DOAJ |
| description | Different factors are involvedin undernourishment in hospitalized patients. Hospital diet is important because it guarantees the delivery of
nutrients to compromised patient, preserving or recovering the nutritional state, and is being adapted to the tendencies of gastronomy. This work aimed
at reasoning on hospital gastronomy as an ally in the recovery of the nutritional state of hospitalized undernourished patients. It has been realized by
means of bibliographical revision that used scientific publications of the last 10 years. Foods do not induce people to want to feed themselves by their
chemical composition; they also have to be attractive due to other components, such as flavor, appearance and the meanings that bring to the life of
people, because eating is a social act. During a hospital stay the acceptance of feeding by patientsis influenced by psychological aspects, symptoms
associated to the diseases, modifications of consistency in diet, restrictions of ingredients that cause monotony and even the waypeople are cared. In
order to favor the acceptance to feed, it is important to work the organoleptic aspect of foods, in addition to giving the food tray for patients a good
esthetic presentation, to consider feeding habits, to care with courtesy and to provide comfort to the act of feeding. Hospital gastronomy, which unites
dietetic prescription and food restrictions for the elaboration of healthful, nutritious, attractive and flavorful food, helps tomake hospital diets, known
by being flavorless, participate in therapeutics, adding pleasure to the nutritional value of foods. More field studies are required for verifying statistically
how that benefit is necessary. |
| format | Article |
| id | doaj-art-768f128407964507b0dc4114f9b2d674 |
| institution | DOAJ |
| issn | 0104-7809 1980-3990 |
| language | English |
| publishDate | 2011-04-01 |
| publisher | Centro Universitário São Camilo |
| record_format | Article |
| series | O Mundo da Saúde |
| spelling | doaj-art-768f128407964507b0dc4114f9b2d6742025-08-20T03:23:43ZengCentro Universitário São CamiloO Mundo da Saúde0104-78091980-39902011-04-01352208214497Hospital gastronomy helping to reduce malnutrition rates among hospitalized patientsMariana Delega de Souza0Miyoko Nakasato1Centro Universitário São Camilo-SP, Brasil.Centro Universitário São Camilo-SP, Brasil.Different factors are involvedin undernourishment in hospitalized patients. Hospital diet is important because it guarantees the delivery of nutrients to compromised patient, preserving or recovering the nutritional state, and is being adapted to the tendencies of gastronomy. This work aimed at reasoning on hospital gastronomy as an ally in the recovery of the nutritional state of hospitalized undernourished patients. It has been realized by means of bibliographical revision that used scientific publications of the last 10 years. Foods do not induce people to want to feed themselves by their chemical composition; they also have to be attractive due to other components, such as flavor, appearance and the meanings that bring to the life of people, because eating is a social act. During a hospital stay the acceptance of feeding by patientsis influenced by psychological aspects, symptoms associated to the diseases, modifications of consistency in diet, restrictions of ingredients that cause monotony and even the waypeople are cared. In order to favor the acceptance to feed, it is important to work the organoleptic aspect of foods, in addition to giving the food tray for patients a good esthetic presentation, to consider feeding habits, to care with courtesy and to provide comfort to the act of feeding. Hospital gastronomy, which unites dietetic prescription and food restrictions for the elaboration of healthful, nutritious, attractive and flavorful food, helps tomake hospital diets, known by being flavorless, participate in therapeutics, adding pleasure to the nutritional value of foods. More field studies are required for verifying statistically how that benefit is necessary.https://revistamundodasaude.emnuvens.com.br/mundodasaude/article/view/566malnutrition. inpatients. diet. |
| spellingShingle | Mariana Delega de Souza Miyoko Nakasato Hospital gastronomy helping to reduce malnutrition rates among hospitalized patients O Mundo da Saúde malnutrition. inpatients. diet. |
| title | Hospital gastronomy helping to reduce malnutrition rates among hospitalized patients |
| title_full | Hospital gastronomy helping to reduce malnutrition rates among hospitalized patients |
| title_fullStr | Hospital gastronomy helping to reduce malnutrition rates among hospitalized patients |
| title_full_unstemmed | Hospital gastronomy helping to reduce malnutrition rates among hospitalized patients |
| title_short | Hospital gastronomy helping to reduce malnutrition rates among hospitalized patients |
| title_sort | hospital gastronomy helping to reduce malnutrition rates among hospitalized patients |
| topic | malnutrition. inpatients. diet. |
| url | https://revistamundodasaude.emnuvens.com.br/mundodasaude/article/view/566 |
| work_keys_str_mv | AT marianadelegadesouza hospitalgastronomyhelpingtoreducemalnutritionratesamonghospitalizedpatients AT miyokonakasato hospitalgastronomyhelpingtoreducemalnutritionratesamonghospitalizedpatients |