Martín Folgueras Tomás, Velasco Gimeno Cristina, Salcedo Crespo Soledad, Segurola Gurrutxaga Hegoi, Benítez Brito Néstor, Ballesteros Pomar María D, Álvarez Julia, Vidal Casariego Alfonso
Hospital Universitario de Canarias.
Hospital General Universitario Gregorio Marañón.
Nutr Hosp. 2019 Jul 1;36(3):734-742. doi: 10.20960/nh.02543.
The Management Working Group of SENPE has among its objectives the development of evaluation processes in Clinical Nutrition. Previously, the document entitled "Process of nutritional care: self-evaluation guide" was prepared as a tool designed to help assess the quality of nutritional therapy in hospitalized patients, mainly from the perspective of artificial nutrition. Now a complementary text of the previous one is presented, that describes the process by which hospitalized patients are fed. We have divided the hospital feeding process into six sections, for which a general description is made and quality indicators are proposed. We hope that this work will serve to improve the quality of hospital food and to help hospital food professionals to make their work more satisfactory and effective.
西班牙肠外肠内营养学会管理工作组的目标之一是开展临床营养评估流程。此前，编写了题为《营养护理流程：自我评估指南》的文件，作为一种工具，旨在主要从人工营养的角度帮助评估住院患者营养治疗的质量。现在呈现的是前一份文件的补充文本，它描述了住院患者的喂养过程。我们将医院喂养过程分为六个部分，并对每个部分进行了总体描述，同时提出了质量指标。我们希望这项工作将有助于提高医院饮食质量，并帮助医院饮食专业人员使他们的工作更令人满意且更有效。
