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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).

Service Diététique, CHU Grenoble Alpes, CS 10217, CEDEX 9, 38043 Grenoble, France. Laboratoire de Bioénergétique Fondamentale et Appliquée, Université Grenoble Alpes, U1055, CS 40700, CEDEX 9, 38058 Grenoble, France. FORCE (French Obesity Research Center of Excellence), FCRIN (French Clinical Research Infrastructure Network), CRNH Rhône-Alpes, Centre Hospitalier Lyon Sud, 165 Chemin du Grand Revoyet, 69310 Pierre-Bénite, France. Service Diététique, Pitié Salpêtrière, Assistance Publique-Hôpitaux de Paris, 47-83, Bd de l'Hôpital, CEDEX 13, 75651 Paris, France. Service Diététique, Centre Hospitalier Simone Veil de Blois, Mail Pierre Charlot, 41000 Blois, France. Service Diététique, CHU de Nice Hôpital de l'Archet, 151 Route Saint Antoine de Ginestière, 06200 Nice, France. Unité de Nutrition, CHU Dupuytren, 2, Avenue Martin-Luther-King, CEDEX, 87042 Limoges, France. UMR 1094 Inserm Associée IRD-Neuroépidémiologie Tropicale, Faculté de Médecine, 2, Rue du Docteur Marcland, CEDEX, 87025 Limoges, France. Clinical Nutrition, Gastroenterology and Endoscopy, Institut Régional du Cancer Montpellier (ICM), University of Montpellier, Parc Euromédecine, 208 Rue des Apothicaires, 34298 Montpellier, France. Nutrition Clinique, Service d'Endocrinologie-Diabétologie-Métabolisme, Centre Hospitalier et Universitaire Vaudois, 1011 Lausanne, Switzerland. RESCLAN Champagne-Ardenne, Hôpital Sébastopol, 48, Rue de Sébastopol, 51092 Reims, France. Service Diététique, Centre Hospitalier Régional Universitaire de Tours, CEDEX 9, 37044 Tours, France. Unité Diététique, Hôpital Larrey, CHU de Toulouse, 20, Av. Larrieu-Thibaud, 31100 Toulouse, France. Service Diététique, Assistance Publique Hôpitaux de Marseille, Chemin des Bourrely, CEDEX 20, 13915 Marseille, France. Service de Gastro-Entérologie, Cliniques Sud Luxembourg Vivalia, Rue des Déportés 137, 6700 Arlon, Belgium. Service Diététique, CHRU Lille, 2 Avenue Oscar Lambret, 59037 Lille, France. Coordination Générale des Soins, Assistance Publique-Hôpitaux de Marseille, 80, Rue Brochier, CEDEX 05, 13354 Marseille, France. Gérontopôle, CHU Toulouse, CEDEX 9, 31059 Toulouse, France. Service diététique, Hospices Civils de Lyon, Hôpital Femme Mère Enfant, 59, Bd Pinel, CEDEX, 69677 Bron, France. Cabinet des Maladies de l'Appareil Digestif et Nutrition Clinique, Palais Bel Canto, 29, Avenue Malaussena, 06000 Nice, France. Unité Transversale de Nutrition et Unité d'Assistance Nutritionnelle, Service d'Endocrinologie Diabétologie et Nutrition, CHRU de Nancy, Rue du Morvan, 54500 Vandoeuvre-lès-Nancy, France.

Nutrients. 2021;(7)
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Abstract

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.

Methodological quality

Publication Type : Review

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