Improvement of inpatient meals according to nutritional recommendations. Getting started in a major childrens hospital [Ernährungsphysiologisch optimierte Mahlzeiten: Erste Erfahrungen in einer großen Klinik für Kinder- und Jugendmedizin]
Kalhoff H.,Und Forschungsinstitut For Kinderernahrung |
Muller K.,Und Forschungsinstitut For Kinderernahrung |
Clausen K.,Und Forschungsinstitut For Kinderernahrung |
Kersting M.,Und Forschungsinstitut For Kinderernahrung
Chirurgische Praxis | Year: 2015
Children should get healthy food during a stay in hospital. The Previkids project aimed to improve regular inpatient food of a children's hospital according to the preventive concept of the optimized mixed diet. The development of a new children's menu comprised choice of foods, evaluation of nutritional value and practicability in the kitchen of a big general hospital. The introduction of the optimized meals on the wards was supported with a pictured menu-card and information sessions for nurses and staff-assistants. Major changes during nutritional optimization were increase of whole grain products, vegetables, and fruit, decrease of meat and use of fat-reduced dairy products. Lunch was judged significantly better after optimization by the children. Our first experiences with the introduction of inpatient meals modified according to the concept of the optimized mixed diet in a major hospital show that the regular inpatient diet of a children's hospital can principally be improved according to nutritional concepts. It is necessary to evaluate the further acceptance of this new concept.