Evaluation of nutritional content and food quantities in therapeutic diet menus provided in hospitals

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  • 病院における治療食献立の栄養素や食品量の評価
  • ビョウイン ニ オケル チリョウショク コンダテ ノ エイヨウソ ヤ ショクヒンリョウ ノ ヒョウカ

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Abstract

To determine whether the hospital diet could be a therapeutic diet that can serve as a model for post-discharge dietary therapy，we analyzed and evaluated the quantity of food and nutritional content of the general diet and energy-controlled diet provided at Hospital H. We demonstrated that some nutrients (e.g. calcium，vitamin B1) in the therapeutic diet did not meet the estimated average requirement for men when compared to the values shown in the Dietary Reference Intakes. This may be because the energy level of hospital food is typically set to be low and these nutrients are low in the National Health and Nutrition Survey.　We further demonstrated that，compared to the general diet，the energy-controlled diet had more nutrients that met the standard levels indicated in the Dietary Reference Intakes. This could be because the food composition in the energy-controlled diet is based on the Food Exchange Lists-Dietary Guidance for Persons with Diabetes，and because it consists of a lower amount of rice and more fish，meat，eggs，fruits，and vegetables. The PFC ratio of the energy-controlled diet was consistent with the values shown in the "Japanese Clinical Practice Guideline for Diabetes (2016)" and "Guidelines for Prevention of Atherosclerotic Cardiovascular Diseases (2012)" and there was little variation in the daily nutritional intake. These facts, it was considered necessary to provide nutritional guidance such guidance should aim to prevent habitual deficiencies in nutrients such as calcium and vitamin B1 in post-discharge.

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