Journal of Nutrition and Food Security
Journal of Nutrition and Food Security
JNFS
Medical Sciences
http://jnfs.ssu.ac.ir
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admin
2476-7417
2476-7425
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jalali
1403
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gregorian
2024
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Evaluating Nutrient Composition of Adult Patients’ Normal Diet Menus: Experience of Public Hospitals in Türkiye
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orginal article
<div style="text-align: justify;"><span lang="EN" style="font-size:10.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">Hospital menus are profoundly important to meet the nourishment needs of patients. So, this study is conducted to determine the nutrient adequacy of adult patients’ normal diet menus. <b>M</b><b>ethods:</b> </span></span></span><span lang="EN" style="font-size:11.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">An evaluation of 30-day fixed menus consisting of 4 dishes was conducted in four different public hospitals in Ankara, the capital of Türkiye.</span></span></span><span lang="EN" style="font-size:10.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times=""> Mean adequacy ratio (MAR) and nutrient adequacy ratio (NAR) were used to examine the sufficiency of nutrients and meals. <b>Results:</b> For all the hospitals, MAR value was found higher than %85. However, nutrient adequacy ratio of dietary fiber, calcium and magnesium were lower than the other nutrients.</span></span></span> <span lang="EN" style="font-size:10.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times=""> It was determined that total fat, saturated fat, salt and cholesterol (except hospital D) contents were high according to the recommended values. Nevertheless, these fixed menus supplied 75% daily fiber on average.</span></span></span> <span lang="EN" style="font-size:10.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">Hospital A and D menus met calcium requirements by 73% and 67%, respectively. While hospital D menus met magnesium (76%) and potassium (67%) requirements moderately, other hospitals approached 100% sufficiency for potassium. It is remarkable that in all the hospitals the amount of fruits seemed very low, up to 34%. <b>Conclusion:</b> As the hospital meal is an essential part of in-patients’ institutional care and nutritional support, the nutrient contents of menus should be monitored for nutritional requirements and, if necessary, there should be initiatives and arrangements in standard recipes to reduce salt and fat contents.</span></span></span></div>
Menu planning, Nutritional requirements, Fats, Sodium.
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http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-724-1&slc_lang=en&sid=1
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