Algerian initiative guidelines on hospital nutrition

Abstract

Objectives

The aim of this article was to study the quality of hospital-provided nutrition in Algeria, to understand possible deficiencies and weaknesses and then propose appropriate recommendations based on the recommendations of The ESPEN, the AFDN, and the SFNCM guidelines.

Materials and methods

The energetic and nutritional value of served meals throughout the week in four public hospitals in east Algeria was calculated. The menus proposed by the dietician of each hospital were used. Energy and nutrient values for each food item were calculated using “CIQUAL Table, 2016”.

Results

The energy average per day was 9759 ± 1111.6 kJ (2332 kcal), and the macronutrients averages per day were: 106 ± 9.2 g, 65 ± 20.5 g, and 326 ± 39.3 g for proteins, lipids and carbohydrates respectively. Results showed imbalance in macronutrients, severe deficiency in healthy fats and micronutrients. Several types of food are absent or insufficient, or proposed in inaccurate types and quantities in hospital menus. The absence and shortage of some types of food and the inaccuracy of types and quantities were the main reasons for the imbalance of the proposed menus in hospitals. We propose a series of evidence-based recommendations tailored to the Algerian healthcare context especially by offering multiple meal choices, addressing macronutrient proportions, and ensuring that diets are responsive to individual patient needs.

Conclusion

Nutrition approach in the hospitals concerned with the study is to reconsider, taking into account hospital menus and all the factors of reduced food intake, to prevent and treat hospital malnutrition and minimize its clinical and economic outcomes.