Donini L M, Riti M, Castellaneta E, Ceccarelli P, Civale C, Passaretti S, del Balzo V, Cannella C
Dipartimento di Fisiopatologia Medica, Sezione di Scienza dell'Alimentazione, Sapienza Università di Roma.
Ann Ig. 2009 Nov-Dec;21(6):575-85.
Hospital catering is very important to counteract the onset of malnutrition due to either undernutrition or overnutrition and for dietetic treatment. The aim of the study was to evaluate nutritional quality of the hospital dietetic manual used in some Italian hospitals and to analyze the role of the institutional Catering Service and of the Department of Clinical Nutrition. A survey has been carried out, in some Italian hospitals, using a questionnaire to point out the characteristics of hospitals, the typology of catering service, of the diets and of the staff of the Department of Clinical Nutrition. Only 22% of the hospitals has answered; three Italian regions (Umbria, Molise, Basilicata) are completely missing; -each hospital has a specific dietetic manual in most cases completely different from structure and nutritional quality point of view; the staff acting in this field is absolutely insufficient in term of numerousness and of professional typologies. Hospital in-patients are not homogeneous as for age, dietary needs and diseases, so it's necessary to treat them with an ad hoc nutritional intervention not established in advance in a dietetic manual; if from an organisation point of view it is necessary to have such a dietetic manual, it has to be based on nutritional guidelines and recommended dietary allowances.
医院餐饮对于对抗因营养不良或营养过剩导致的营养不良的发生以及饮食治疗非常重要。本研究的目的是评估意大利一些医院使用的医院饮食手册的营养质量，并分析机构餐饮服务和临床营养科的作用。在意大利的一些医院进行了一项调查，使用问卷来指出医院的特点、餐饮服务的类型、饮食以及临床营养科工作人员的情况。只有22%的医院做出了回应；意大利的三个地区（翁布里亚、莫利塞、巴西利卡塔）完全没有参与；在大多数情况下，每家医院都有一本特定的饮食手册，从结构和营养质量的角度来看完全不同；在这一领域工作的人员在数量和专业类型方面绝对不足。住院患者在年龄、饮食需求和疾病方面并不相同，因此有必要对他们进行专门的营养干预，而这在饮食手册中并未预先确定；如果从组织的角度来看有必要有这样一本饮食手册，那么它必须基于营养指南和推荐膳食摄入量。
