医院流质的现况调查和改进流质营养内涵的研究  

Situation Investigation on Hospital Spoon Meat and the Improvement of Nutritional Components

作　　者：林晓霞[1] 朱珊 朱寿民[3] 

机构地区：[1]浙江大学医学营养与食品卫生研究所,杭州310006 [2]浙江省杭州市下城区人民医院手术室,杭州310006 [3]浙江大学湖滨校区营养与食品研究中心,杭州310006

出　　处：《护理学杂志（综合版）》2001年第3期131-132,共2页Journal of Nursing Science

摘　　要：为了解和改善医院流质营养状况 ,对 19所医院的流质食谱进行了为期 1周共 798餐次的调查 (合计 98个食谱 ) ,同时对其进行营养素分析。结果病人每日平均摄入的营养素过低 ,与我国推荐的每日膳食中营养素供给量标准相比 ,差异有极显著性意义 (均 P<0 .0 0 1)。建议在淀粉类食物中添加淀粉酶 ,以减小稠度和增加食物原料用量 ,增加豆制品和大豆蛋白的用量和频度 。In order to understand and improve the spoon meat nutritional situation in the hospital, an investigation on the spoon meat cookbook of a total of 798 meal times in the 19 hospitals for one week was performed. And the nutritional components of the cookbooks were analyzed simultaneously. The results showed that the up take of the nutritional components for each patient every day was lower than the standard of the nutritional component supply each day recommended by China with the difference being very significant ( P <0 001). It was recommended that amylase is added into starchy diet to decrease the thickness and increase the consumption of the food material, increase the consumption of soybean products and soybean protein to elevate the contents of the nutritional components of the spoon meat.

关 键 词：医院 食品 配方 营养调查 流质 

分 类 号：R459.3[医药卫生—治疗学]