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- Title
Hospital Food During Corona Virus Epidemy, from practice to reality.
- Authors
Torabi, Parisa
- Abstract
Introduction: Food is one of the most important component of hospital hoteling. In fact, without a therapeutic food, treatment process wouldn't be completed. Hospital food should meet basic standards of quality and safety specially during Corona virus pandemy and provision of therapeutic food and supplement is vital. The most challenge and concern about hospital foodservice, was safety of kitchen staff and equipment during food preparing, serving and dish and tray washing process, as there could be chances of virus contamination. The other important subject was preparing compatible and nutritious food for patients. Also at the time of admission of infected patients, hospitals met challenges in service performance due to shortage of information, guidelines, supply and equipment. Intervention: In the onset of epidemy, for rapid nutritional response to this viral infection and to improve foodservice plans around country, MOH developed an update to hospital food and nutrition service standard, provided nutrition information for patients and medical team about how to boost immune system against corona virus, developed a guideline for food and anti-viral drugs interactions, prepared protocols for control of COVID-19 side effects by nutrition and supplementation of patients in different stages of disease to overcome these challenges and raise rate of viability of patients. Finding: Enforce on temperature controlling before food serving, avoid of raw vegetables serving for infected patients, frequent serving fruits and vegetable juices, closure of staff selfservice and restaurant, regular disinfection of kitchen equipment, replacing porcelain with disposable dishes, providing nutritious foods and high calorie snacks for patients and medical team, prescription of food supplement for patients and nutrition education of personnel were new approaches to hospital food during corona virus epidemy. Conclusion: Management of food and nutrition service in hospitals in Corona virus crisis, is critical for patient treatment that should include increasing nutrition knowledge, preparing nutritious foods, supplementation and preparing safe food that should be monitored and evaluated by hospital system.
- Subjects
COVID-19 pandemic; HOSPITAL food service; DIETARY supplements; VEGETABLES; KITCHEN equipment
- Publication
Journal of Nutrition, Fasting & Health, 2022, Vol 10, p126
- ISSN
2821-2746
- Publication type
Article