ORGANIZATION AND HOLDING OF HOSPITAL THERAPEUTIC NUTRITION IN HOSPITALS FOR ACTIVE TREATMENT IN RUSE’S TERRITORY
Keywords:Hospital Nutrition, Diets by Pevzner, Nutritional Screening, Medical Nutrition, Malnutrition
Introduction: Daily food consumption is a basic factor for improving both the quality of life and the well-being of people. Hospital medical nutrition needs to suit certain standards and requirements, so as to provide all the necessary micro- and macronutrients for patients. It has to be high-quality food and also has to mind the technological requirements for its preparation in the hospital, in addition to looking aesthetically pleasing and tasting good.
Objective: This report’s goal is to study the hospital dietary nutrition in the hospitals for active care in Ruse, Bulgaria – University hospital Kanev; University hospital Medika; Mental health center Ruse; Complex-oncological center Ruse and the Specialized Hospital for active treatment of pneumo-phthisiatric diseases - Dr Dimitar Gramatikov.
Methods: The survey was conducted between the months of April and September 2020. The criteria for inclusion of those hospitals are: to perform an organized hospital nutrition, and the medical institution to be a hospital itself.
Results: In the medical establishments that are included in the study, medical dietary nutrition is carried out in accordance with the normative documents and standards which are in force for the country. The numerological system of nutrition Pevzner is applied, as the basic diets are from №1 to 15, as well as their varieties according to the disease’s acuteness.
Conclusions: We find that, just because contemporary requirements for nutrition in the Republic of Bulgaria have been presented in developed national recommendations for healthy eating, this is not enough. What is needed is to develop and apply a fully adequate hospital diet, based on an individual assessment of nutrition status, and degree of risk from malnutrition.
Beloev, Yo. (2000). Patient care and nursing techniques. Publishing house Arso. Bulgaria
Boeva, H., Hubanova, D., Petrov, L. &Dzhambazova, J. (1984). Collection of recipes for dietary dishes for catering establishments and medical and prophylactic establishments. Technika State Publishing House, Sofia, p. 619.
Food Act, Promulgated, State Gazette, № 52 from 9.06.2020
Georgieva, D.&Koleva, G. (2017). Palliative nursing care. Bulgaria, Mediatech- Pleven, pp.61-79. ISBN 978-619-207-100-4
Kazandjiev, G. K. (Ed.). (2012). National consensus on parenteral and enteral nutrition. Science Dietetics. Vol. 1, pp 39-40. Retrieved from https://publishing.arbilis.com/wp-content/uploads/2013/09/ND_2012_1_7.pdf
Kondrup, J., Allison, S. P., Elia, M., Vellas, B., Plauth, M., & Educational and Clinical Practice Committee, European Society of Parenteral and Enteral Nutrition (ESPEN) (2003). ESPEN guidelines for nutrition screening 2002. Clinical nutrition (Edinburgh, Scotland), 22(4), 415–421. https://doi.org/10.1016/s0261-5614(03)00098-0
Mateva, L.&Stoynov, S. (2006). Parenteral and enteral clinical nutrition. Bulgarian hepatogastroenterology. Vol 1. pp. 69-81. Retrieved from https://www.hapche.bg/sites/default/files/konsensusi/Parenteralno_hranene.pdf
Ognyanova, B. (2019). Malnutrition and malnutrition - among the main global problems. Retrieved from https://www.puls.bg/dieti-c-22/nedokhranvane-i-prekhranvane-sred-osnovnite-globalni-problemi-n-35961
Ordinance №2 of 23.01.2008 on plastic materials and articles intended for contact with food https://www.mh.government.bg/media/filer_public/2015/04/17/naredba2-ot-23-01-2008g-plastmasi-kontakt-s-hrani.pdf
Ordinance №5 of 25.05.2006 on food hygiene, http://xopeka.com/File/naredba-5.pdf
Ordinance on the requirements for the labeling and presentation of foodstuffs, last amendment in the State Gazette, issue no. 17 of 23.02.2018 http://www.babh.government.bg/userfiles/files/KH/Doc/2020/NAREDBA__za_iziskvaniqta_za_etiketiraneto_i_predstavqneto_na_hranite.pdf
Pheasant, H. (2008). Social, behavioural and other determinants of the choice of diet. Retrieved from https://bit.ly/3dUWRi5
Popova, D. (2009). Assessment of nutritional status. Science Dietetics. Vol. 2, pp. 4-9. Retrieved from https://publishing.arbilis.com/wp-content/uploads/2013/09/ND_2009_2_2.pdf
Reber, E., Gomes, F., Vasiloglou, M. F., Schuetz, P., &Stanga, Z. (2019). Nutritional Risk Screening and Assessment. Journal of clinical medicine, 8(7), 1065. https://doi.org/10.3390/jcm8071065
Regulation (EC) No 1935/2004 of the European Parliament and of the Council of 27 October 2004 on materials and articles intended to come into contact with food and repealing Directives 80/590/EEC and 89/109/EEC http://data.europa.eu/eli/reg/2004/1935/oj
Regulation (EC) No 852/2004 of the european parliament and of the council of 29 April 2004 on the hygiene of foodstuffs http://data.europa.eu/eli/reg/2004/852/2009-04-20
Volkert, D., Beck, A. M., Cederholm, T., Cruz-Jentoft, A., Goisser, S., Hooper, L., Kiesswetter, E., Maggio, M., Raynaud-Simon, A., Sieber, C. C., Sobotka, L., van Asselt, D., Wirth, R., & Bischoff, S. C. (2019). ESPEN guideline on clinical nutrition and hydration in geriatrics. Clinical nutrition (Edinburgh, Scotland), 38(1), 10–47. https://doi.org/10.1016/j.clnu.2018.05.024
Volgarev M. N. (2000). O normakhfiziologicheskikhpotrebnosteĭcheloveka v pishchevykhveshchestvakhiénergii: retrospektivnyĭanaliziperspektivyrazvitiia [Standards for human physiological requirements in food substances and energy: a retrospective analysis and a developmental outlook]. Voprosypitaniia, 69(4), 3–7.
How to Cite
Copyright (c) 2021 Author
This work is licensed under a Creative Commons Attribution 4.0 International License.
The author is the copyright holder. Distribution license: CC Attribution 4.0.