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Review
. 2021 Jul 15;13(7):2434.
doi: 10.3390/nu13072434.

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)

Marie-France Vaillant  1   2 , Maud Alligier  3 , Nadine Baclet  4 , Julie Capelle  5 , Marie-Paule Dousseaux  4 , Evelyne Eyraud  6 , Philippe Fayemendy  7   8 , Nicolas Flori  9 , Esther Guex  10 , Véronique Hennequin  11 , Florence Lavandier  12 , Caroline Martineau  13 , Marie-Christine Morin  14 , Fady Mokaddem  15 , Isabelle Parmentier  16 , Florence Rossi-Pacini  17 , Gaëlle Soriano  18 , Elisabeth Verdier  19 , Gilbert Zeanandin  20 , Didier Quilliot  21
Affiliations
Review

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)

Marie-France Vaillant et al. Nutrients. .

Abstract

Aim: Hospital 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.

Methods: These 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).

Results: Twenty-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.

Conclusion: These 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.

Keywords: food; guidelines; hospital; prescription; therapeutic diet.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Diagram of the 8 levels of texture (from liquid to solid) according to the International Dysphagia Diet Standardisation Initiative (IDDSI).
See this image and copyright information in PMC

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