[Quality control of general diets served in a county hospital].

INTRODUCTION

The general diet of a hospital, given to patients who do not require therapeutic modifications, must meet their nutritional demands.

MATERIAL AND METHODS

During a 42 consecutive days period, the complete menu of a patient was randomly selected. Using a computer program based on the food composition tables, we verified whether or not the foods the patient received, met the requirements of the theoretical menus of the hospital, designed according to the international recommendations.

RESULTS

The provided menus supplied 2,410 kilocalories, of which 900 (37.3%) corresponded to carbohydrates, 1,071 (44.4%) corresponded to lipids, and 439 (18.3%) corresponded to proteins. The level of cholesterol was 422 mg, and the fiber content was 20 g. These values differ significantly from the theoretical values noted previously: 2,200 kilocalories, 55% carbohydrates, 30% lipids, 15% proteins, cholesterol less than 300 mg, and 40 g of fiber (p < 0.001). Within the fats, the monounsaturated fats were the most abundant (45%). With regard to vitamins and minerals, vitamin D was the only deficient vitamin when compared to the international recommendations.

CONCLUSION

We have detected that our general menus provide an excess of fats and cholesterol, as well as a deficient supply of carbohydrates, fiber, and vitamin D. We believe it necessary to carry out periodic quality controls to correct the defects that arise on translating the theoretical menus into daily practice.