Mataracy
VIP Contributor
DIET
In most hospitals today food is prepared in central kitchens and brought to the wards in Trollies. In some modern hospitals,the patient states his requirements on a menu card supplied the day before and each individual meal is sent up from the central kitchens in a heated trolley with a compartment for every patient's tray. Very little is now available on the ward itself.
The disadvantage of this system is that it lacks flexibility. If a patient unexpectedly falls I'll,the food ordered the day before may be totally in appropriate in the changed situation and facilities are not always available to prepare a light meal on the ward.
It is important to the patient that meals should be served In as attractive a manner as possible, and that the food should not be lukewarm or served on coldplates.
The nurse must observe and record the patient's appetite and particularly whether all the food is eaten or whether most of it is left on the plate. Of course ,it is fundamemtal to assist those whose incapacities make it difficult for them to eat or drink on their own.
Special diets are usually provided under supervision of a dietitian.
The nurse will be aware of which patients require a special diet and will keep an eye open for would-be helpful friends and relatives who bring in extras. The diabetic patient should not be offered the temptation of chocolates, for example.
In most hospitals today food is prepared in central kitchens and brought to the wards in Trollies. In some modern hospitals,the patient states his requirements on a menu card supplied the day before and each individual meal is sent up from the central kitchens in a heated trolley with a compartment for every patient's tray. Very little is now available on the ward itself.
The disadvantage of this system is that it lacks flexibility. If a patient unexpectedly falls I'll,the food ordered the day before may be totally in appropriate in the changed situation and facilities are not always available to prepare a light meal on the ward.
It is important to the patient that meals should be served In as attractive a manner as possible, and that the food should not be lukewarm or served on coldplates.
The nurse must observe and record the patient's appetite and particularly whether all the food is eaten or whether most of it is left on the plate. Of course ,it is fundamemtal to assist those whose incapacities make it difficult for them to eat or drink on their own.
Special diets are usually provided under supervision of a dietitian.
The nurse will be aware of which patients require a special diet and will keep an eye open for would-be helpful friends and relatives who bring in extras. The diabetic patient should not be offered the temptation of chocolates, for example.
