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Guidelines on Standard and Therapeutic Diets for Adults in Hospitals by the French Association of Nutritionist Dieticians (AFDN) and the French Speaking Society of Clinical Nutrition and Metabolism (SFNCM)

Aim: Hospital food provision is subject to multiple constraints (meal production, organization, health safety, environmental respect) which influence the meal tray offered to the patient. Multiple diets can add complexity and contribute to non-consumption of the meal. To avoid undernutrition, it app...

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Autores principales: Vaillant, Marie-France, Alligier, Maud, Baclet, Nadine, Capelle, Julie, Dousseaux, Marie-Paule, Eyraud, Evelyne, Fayemendy, Philippe, Flori, Nicolas, Guex, Esther, Hennequin, Véronique, Lavandier, Florence, Martineau, Caroline, Morin, Marie-Christine, Mokaddem, Fady, Parmentier, Isabelle, Rossi-Pacini, Florence, Soriano, Gaëlle, Verdier, Elisabeth, Zeanandin, Gilbert, Quilliot, Didier
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8308628/
https://www.ncbi.nlm.nih.gov/pubmed/34371943
http://dx.doi.org/10.3390/nu13072434
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author Vaillant, Marie-France
Alligier, Maud
Baclet, Nadine
Capelle, Julie
Dousseaux, Marie-Paule
Eyraud, Evelyne
Fayemendy, Philippe
Flori, Nicolas
Guex, Esther
Hennequin, Véronique
Lavandier, Florence
Martineau, Caroline
Morin, Marie-Christine
Mokaddem, Fady
Parmentier, Isabelle
Rossi-Pacini, Florence
Soriano, Gaëlle
Verdier, Elisabeth
Zeanandin, Gilbert
Quilliot, Didier
author_facet Vaillant, Marie-France
Alligier, Maud
Baclet, Nadine
Capelle, Julie
Dousseaux, Marie-Paule
Eyraud, Evelyne
Fayemendy, Philippe
Flori, Nicolas
Guex, Esther
Hennequin, Véronique
Lavandier, Florence
Martineau, Caroline
Morin, Marie-Christine
Mokaddem, Fady
Parmentier, Isabelle
Rossi-Pacini, Florence
Soriano, Gaëlle
Verdier, Elisabeth
Zeanandin, Gilbert
Quilliot, Didier
author_sort Vaillant, Marie-France
collection PubMed
description Aim: Hospital food provision is subject to multiple constraints (meal production, organization, health safety, environmental respect) which influence the meal tray offered to the patient. Multiple diets can add complexity and contribute to non-consumption of the meal. To avoid undernutrition, it appeared necessary to propose guidelines for foods and diets in hospitals. Methods: These guidelines were developed using the Delphi method, as recommended by the HAS (French Health Authority), based on a formal consensus of experts and led by a group of practitioners and dieticians from the AFDN (French Association of Nutritionist Dieticians) and SFNCM (French Society of Clinical Nutrition and Metabolism). Results: Twenty-three recommendations were deemed appropriate and validated by a panel of 50 national experts, following three rounds of consultations, modifications and final strong agreement. These recommendations aim to define in adults: 1—harmonized vocabulary related to food and diets in hospitals; 2—quantitative and qualitative food propositions; 3—nutritional prescriptions; 4—diet patterns and patient adaptations; 5—streamlining of restrictions to reduce unnecessary diets and without scientific evidence; 6—emphasizing the place of an enriched and adapted diet for at-risk and malnourished patients. Conclusion: These guidelines will enable catering services and health-care teams to rationalize hospital food and therapeutic food prescriptions in order to focus on individual needs and tasty foods. All efforts should be made to create meals that follow these recommendations while promoting the taste quality of the dishes and their presentation such that the patient rediscovers the pleasure of eating in the hospital.
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spelling pubmed-83086282021-07-25 Guidelines on Standard and Therapeutic Diets for Adults in Hospitals by the French Association of Nutritionist Dieticians (AFDN) and the French Speaking Society of Clinical Nutrition and Metabolism (SFNCM) Vaillant, Marie-France Alligier, Maud Baclet, Nadine Capelle, Julie Dousseaux, Marie-Paule Eyraud, Evelyne Fayemendy, Philippe Flori, Nicolas Guex, Esther Hennequin, Véronique Lavandier, Florence Martineau, Caroline Morin, Marie-Christine Mokaddem, Fady Parmentier, Isabelle Rossi-Pacini, Florence Soriano, Gaëlle Verdier, Elisabeth Zeanandin, Gilbert Quilliot, Didier Nutrients Systematic Review Aim: Hospital food provision is subject to multiple constraints (meal production, organization, health safety, environmental respect) which influence the meal tray offered to the patient. Multiple diets can add complexity and contribute to non-consumption of the meal. To avoid undernutrition, it appeared necessary to propose guidelines for foods and diets in hospitals. Methods: These guidelines were developed using the Delphi method, as recommended by the HAS (French Health Authority), based on a formal consensus of experts and led by a group of practitioners and dieticians from the AFDN (French Association of Nutritionist Dieticians) and SFNCM (French Society of Clinical Nutrition and Metabolism). Results: Twenty-three recommendations were deemed appropriate and validated by a panel of 50 national experts, following three rounds of consultations, modifications and final strong agreement. These recommendations aim to define in adults: 1—harmonized vocabulary related to food and diets in hospitals; 2—quantitative and qualitative food propositions; 3—nutritional prescriptions; 4—diet patterns and patient adaptations; 5—streamlining of restrictions to reduce unnecessary diets and without scientific evidence; 6—emphasizing the place of an enriched and adapted diet for at-risk and malnourished patients. Conclusion: These guidelines will enable catering services and health-care teams to rationalize hospital food and therapeutic food prescriptions in order to focus on individual needs and tasty foods. All efforts should be made to create meals that follow these recommendations while promoting the taste quality of the dishes and their presentation such that the patient rediscovers the pleasure of eating in the hospital. MDPI 2021-07-15 /pmc/articles/PMC8308628/ /pubmed/34371943 http://dx.doi.org/10.3390/nu13072434 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Systematic Review
Vaillant, Marie-France
Alligier, Maud
Baclet, Nadine
Capelle, Julie
Dousseaux, Marie-Paule
Eyraud, Evelyne
Fayemendy, Philippe
Flori, Nicolas
Guex, Esther
Hennequin, Véronique
Lavandier, Florence
Martineau, Caroline
Morin, Marie-Christine
Mokaddem, Fady
Parmentier, Isabelle
Rossi-Pacini, Florence
Soriano, Gaëlle
Verdier, Elisabeth
Zeanandin, Gilbert
Quilliot, Didier
Guidelines on Standard and Therapeutic Diets for Adults in Hospitals by the French Association of Nutritionist Dieticians (AFDN) and the French Speaking Society of Clinical Nutrition and Metabolism (SFNCM)
title Guidelines on Standard and Therapeutic Diets for Adults in Hospitals by the French Association of Nutritionist Dieticians (AFDN) and the French Speaking Society of Clinical Nutrition and Metabolism (SFNCM)
title_full Guidelines on Standard and Therapeutic Diets for Adults in Hospitals by the French Association of Nutritionist Dieticians (AFDN) and the French Speaking Society of Clinical Nutrition and Metabolism (SFNCM)
title_fullStr Guidelines on Standard and Therapeutic Diets for Adults in Hospitals by the French Association of Nutritionist Dieticians (AFDN) and the French Speaking Society of Clinical Nutrition and Metabolism (SFNCM)
title_full_unstemmed Guidelines on Standard and Therapeutic Diets for Adults in Hospitals by the French Association of Nutritionist Dieticians (AFDN) and the French Speaking Society of Clinical Nutrition and Metabolism (SFNCM)
title_short Guidelines on Standard and Therapeutic Diets for Adults in Hospitals by the French Association of Nutritionist Dieticians (AFDN) and the French Speaking Society of Clinical Nutrition and Metabolism (SFNCM)
title_sort guidelines on standard and therapeutic diets for adults in hospitals by the french association of nutritionist dieticians (afdn) and the french speaking society of clinical nutrition and metabolism (sfncm)
topic Systematic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8308628/
https://www.ncbi.nlm.nih.gov/pubmed/34371943
http://dx.doi.org/10.3390/nu13072434
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