Author/Editor		Debelič, Olga; Lozar, Sašenka
Title		Zdrava prehrana v bolnišnici
Translated title		Healthy nutrition in hospital
Type		članek
Source		In: Raspor P, Pitako D, Hočevar I, editors. Tehnologija - hrana - zdravje. Knjiga del 1. slovenski kongres o hrani in prehrani z mednarodno udeležbo. Vol 1. Vol 2; 1996 apr 21-25; Bled. Ljubljana: Društvo živilskih in prehranskih strokovnih delavcev Slovenije,
Publication year		1997
Volume		str. 410-3
Language		slo
Abstract		In the hospital, healthy nutrition (ditoprofilactic) is convenient for all patients who do not need a special therapy diet. Based on the recommendations of WHO for healthy nutrition, data on the intolerance of foods, and increased protein demands of the patients, we set the basic criteria for the preparation of healthy food in the hospital. Daily intake contains 8400 kj, 87 g of proteins, < 30 Energy % (E%) from fats(< 7 E% from polyunsaturated fatty acids FA, <10 E% from saturated FA and the rest from unsaturated FA), < 300 mg of cholesterol, < 10 E% from added sugar, > 42 E% from complex carbohydrates, > 27g of dietary fibers, > 400 g of fruit and vegetables and < 3500 mg sodium.The foods which irritate the gastrointestinal tract and foods which are not tolerated by a particular patient are excluded. Daily intake is served in 4 meals. The ratio of the meals: brealkfast 30 E%, lunch and snack 40 E%, dinner 30%. Lower and higher nutrition demands are regulated by standardized additions and reductions of foods (starchy and protein foods, fruit, vegetables). Food consistency can be solid, semi - or-full - liquid. Hospital food prepared in accordance with these criteria suits approximately 55% of the patients in the Clinical Centre.
Descriptors		HEALTH FOOD DIET SURVEYS NUTRITION SURVEYS FOOD SERVICE, HOSPITAL PATIENTS SLOVENIA WORLD HEALTH ORGANIZATION