Effet du choix des menus sur la prise alimentaire et la satisfaction des patients hospitalisés dans un service de médecine interne

Jarrin, I.; Poiroux, F.; Mulhen, D.; Debellis, N.; Alric, Pauline; Augizeau, E.; Sauban, L.; Andriamanantenasoa, Mialy; Drymon, S.; Berreby, L.; Farout, M.; Sapin, Léa; Bergmann, Jean‐François; Lloret‐Linares, Célia

doi:10.1016/j.cnd.2014.03.008

Cited by 2 publications

(1 citation statement)

References 21 publications

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“…Few studies have examined the impact of choice of menu preferences. In a 2013 study by Jarrin et al, choosing the meal in an internal medicine department did not affect the satisfaction felt by patients and did not increase their food intake [ 16 ]. However, this single-center observational study was carried out in a single short-stay department, on a small number of patients with acute disease, and hence not a reflection of all hospitalized patients.…”

Section: Resultsmentioning

confidence: 99%

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)

et al. 2021

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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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Section: Resultsmentioning

confidence: 99%