Velasco Cristina, García-Peris Pilar
Unidad de Nutrición Clínica y Dietética. Hospital General Universitario Gregorio Marañón. Madrid. España..
Nutr Hosp. 2014 Mar 1;29(3):465-9. doi: 10.3305/nh.2014.29.3.7153.
Texture modified diets are among the most used in hospitals and nursing homes. These traditionally prepared diets may have a low nutritional value and particularly tend to have low energy and protein content. The continued use of these diets can lead to nutritional deficiencies and compromise the patient's nutritional status Over the last decades, we have witnessed the evolution of technology and evolved and nowadays it is possible to find on the market industrial products with a complete nutritional value and a suitable texture for deglutition among inpatients. These products are easy to prepare and serve, so that their inclusion in the hospital kitchens provides great advantages.
质地改良饮食是医院和养老院中使用最广泛的饮食之一。这些传统制备的饮食可能营养价值较低，尤其往往能量和蛋白质含量低。持续使用这些饮食会导致营养缺乏并损害患者的营养状况。在过去几十年里，我们见证了技术的发展，如今在市场上可以找到具有完整营养价值且质地适合住院患者吞咽的工业产品。这些产品易于制备和供应，因此将它们纳入医院厨房有很大优势。
