GuidelineNutrients2021
Guidelines on Standard and Therapeutic Diets for Adults in Hospitals by the French Association of Nutritionist Dieticians (AFDN) and the French Speaking Society of Clinical Nutrition and Metabolism (SFNCM).
Guideline in Nutrients, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- The Ketogenic Diet and Potential Micronutrient Risks in Drug-Resistant Epilepsy Management: A Literature Review.Nutrients · 2026Review
- Inpatient Diet Orders and Continuous Glucose Monitoring in Noncritically Ill, Hospitalized Adult Patients.Endocrine practice : official journal of the American College of Endocrinology and the American Association of Clinical Endocrinologists · 2026Observational
- Expert opinion on the current conceptual, clinical and therapeutic aspects of disease related malnutrition and muscle loss: a multidisciplinary perspective.Frontiers in nutrition · 2025Review
- Delighting Palates with AI: Reinforcement Learning's Triumph in Crafting Personalized Meal Plans with High User Acceptance.Nutrients · 2024Article
- Habitual salt preference worsens blood pressure in hospitalized hypertensive patients with omicron infection under epidemic-related stress.BMC public health · 2024Article
- Health policy to address disease-related malnutrition: a scoping review.BMJ nutrition, prevention & health · 2024Review
- Article
- The importance of human factors in therapeutic dietary errors of a hospital: A mixed-methods study.PloS one · 2022Article
Corrections and comments
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Authors and funding
20 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
aimHospital food provision is subject to multiple constraints (meal production, organization, health safety, environmental respect) which influence the meal tray offered to the patient. Multiple diets can add complexity and contribute to non-consumption of the meal. To avoid undernutrition, it appeared necessary to propose guidelines for foods and diets in hospitals.
methodsThese guidelines were developed using the Delphi method, as recommended by the HAS (French Health Authority), based on a formal consensus of experts and led by a group of practitioners and dieticians from the AFDN (French Association of Nutritionist Dieticians) and SFNCM (French Society of Clinical Nutrition and Metabolism).
resultsTwenty-three recommendations were deemed appropriate and validated by a panel of 50 national experts, following three rounds of consultations, modifications and final strong agreement. These recommendations aim to define in adults: 1-harmonized vocabulary related to food and diets in hospitals; 2-quantitative and qualitative food propositions; 3-nutritional prescriptions; 4-diet patterns and patient adaptations; 5-streamlining of restrictions to reduce unnecessary diets and without scientific evidence; 6-emphasizing the place of an enriched and adapted diet for at-risk and malnourished patients.
conclusionThese guidelines will enable catering services and health-care teams to rationalize hospital food and therapeutic food prescriptions in order to focus on individual needs and tasty foods. All efforts should be made to create meals that follow these recommendations while promoting the taste quality of the dishes and their presentation such that the patient rediscovers the pleasure of eating in the hospital.
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