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Nutrition clinique et métabolisme
Volume 18, n° 1
pages 36-42 (mars 2004)
Doi : 10.1016/j.nupar.2004.01.004
Received : 27 October 2003 ; 
La prise alimentaire des patients hospitalisés : constats et pistes

André  Petit,  Muriel  Horlaville,  Marie-Claude  Carpentier,  Pierre  Déchelotte * Groupe Appareil Digestif Environnement Nutrition (ADEN), EA 3234, et Unité de nutrition clinique
Faculté de médecine et pharmacie, 22, boulevard Gambetta, 76183 Rouen cedex, France 

*Auteur correspondant.
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L'hospitalisation expose à un fort risque de survenue ou de majoration d'une dénutrition avec ses conséquences en termes de morbi-mortalité et de coût. La situation est encore aggravée par le vieillissement de la population hospitalisée. Les données actuellement disponibles mettent en évidence une sous-nutrition effective importante des patients à partir de l'offre de restauration hospitalière, avec un déficit sévère calorique et surtout protéique. En corollaire, le gâchis de nourriture non-consommée peut approcher le tiers des rations servies. La prise alimentaire des patients pourrait être améliorée par l'enrichissement des plats ou l'utilisation de collations et de compléments nutritionnels. Une démarche qualité efficace doit aussi prendre en compte les attentes des patients, et peut amener à des réorganisations importantes des procédures de distribution de repas.

Mots clés  : Dénutrition ; Restauration hospitalière ; Démarche qualité.

Abstract

Hospitalization exposes to the occurrence or the worsening of malnutrition, with resulting consequences of enhanced morbidity and mortality as well as health care costs. Available data indicate that hospitalized patients are often severely underfed from regular hospital meals, as far as caloric and protein needs are concerned. As a consequence, food wastage can be as high as one third of offered food. Nutritional intake of patients could be improved by the use of fortified food or the distribution of snacks or oral supplements. An effective quality assurance process should also take into account patients'expectations and could require significant reorganization of hospital's food distribution.

Mots clés  : Malnutrition ; Underfeeding ; Quality process.




© 2003  Elsevier SAS. All Rights Reserved.

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