title: [Organization of the hospital food service in a provincial general hospital. Criteria and initial evaluation].
abstract: The results of restructuring the meals service in Ivrea Hospital are reported. 7 diet-sheets with food prepared by the central kitchen composed: 2 of normal nutritional content (the first cooked with normal ingredients; the second using special recipes for the bed-ridden); one hypoprotein (50 g/24 hrs of protein), one hypoglycidic (145-170-210 g/24 hrs of glycides), 1 hyposodic (0.6-1.4 g of N/24 hrs), one semiliquid and one divided into 6 small meals. Special diets were needed for 0.5-6-12-2-0.1% of the patients. The amount of uneaten food fell (from 30% to 10%) and there was a real increase in calories (1390 leads into 1870 cals/24 hrs) and protein consumption (70-95 g/24 hrs). The cost remained the same (2079-2176 lire/per day/per capita).
mesh_terms: D003927:Diet, Diabetic; D004039:Diet, Sodium-Restricted; D004044:Dietary Proteins; D004045:Dietary Services / Q000458:organization & administration; D002149:Energy Intake; D005521:Food Service, Hospital / Q000458:organization & administration*; D006766:Hospitals, County; D006769:Hospitals, General; D007558:Italy
chemical_list: D004044:Dietary Proteins
vernacular_title: Organizzazione dell'alimentazione ospedaliera in un ospedale generale provinciale. Criteri e prime valutazioni.