These have clinical, humanitarian, environmental and psycho-social dimensions:
- Appropriate nutrient intake for all hospital patients bearing in mind their nutritional status, their length of stay and (changes in) their clinical situation.
- Good food, acceptable to the patient bearing in mind tastes, culture, religion, age, and making allowance for illness.
- A pleasant environment conducive to enjoyment of food and suitable for various states of health and disease, with food able to be delivered to patients flexibly according to their needs in sites such as the ward, ward common room, or a patient restaurant.
- Encouragement of a social component to eating to aid psychological recovery
- Safe and effective artificial feeding
- Pre-admission nutritional support when possible
- Discharge planning and continued community and out-patient nutritional care.
External Recommendations and Reports
Essence of Care