医院普通膳食设计与营养分析

摘要:医院普通膳食即平衡膳食，与正常人所食用的膳食基本相同，可占到医院膳食供应的50%～65%。科学合理的住院病人普食食谱设计，有利于病人疾病康复，从而提高医院医疗质控管理水平。临床营养师对住院患者普食食谱设计应以中国居民膳食参考摄入量为原则，应用订餐软件系统配餐，注重食物营养搭配及兼顾营养食堂加工制作的需要。

Design and nutrition analysis of hospital general diet

Abstract: Hospital general diet, also known as balanced diet, is almost the same as diet of healthy people, which may account for 50 to 60 percent of total hospital meal supply. Scientific and reasonable recipe design of general diet is helpful for patients' recovery. Therefore, it is crucial for the management of hospital medical quality. When clinical dietitians design general diet recipes, they shall refer to Chinese DRIs, and use catering reservation software system, and pay attention to nutrition balance and meet the requirements of nutrition canteen production.