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At least 811 records · Page 45Linked to original sources
PubMed2006

Phenylketonuria: practical dietary management.

Phenylketonuria (PKU) is an autosomal recessively inherited disorder which prevents the normal metabolism of protein foods. Phenylalanine builds up in the blood and if untreated will cause mental retardation. PKU is treatable by a low-phenylalanine diet for life. The prognosis is good provided the condition is diagnosed within the first two weeks of life and dietary treatment started promptly. Special low-phenylalanine formulae and foods are available on prescription in the UK. Supervision by a dietitian and regular monitoring of phenylalanine levels in the blood are essential. The health visitor and school nurse have an important part to play during the school years in supporting the family. Midwives also play an important part in ensuring that women with PKU adhere to a strict low-phenylalanine diet around the time of conception and during pregnancy. They also take blood samples from all newborn babies to be tested for PKU.

Child↗
PubMed1992

Building a strategic forecasting system for hospital foodservice operations.

Forecasting, which involves the manipulation of operational data, is a critical task in foodservice management. We propose a strategic forecasting system for foodservice management, which may be expedited by using decision support systems. The most notable potential for improved forecast performance and decision flexibility may rest with increasing forecasting information. This article provides a framework for building a strategic forecasting system that can help managers select and use appropriate forecasting models for foodservice operations.

Costs and Cost Analysis↗
PubMed1991

Nutritional requirements in chronic renal failure and end stage renal disease at the Kenyatta National Hospital.

Since August, 1984 renal replacement therapy with haemodialysis, peritoneal dialysis and renal transplant has been carried out regularly at the renal unit of the Kenyatta National Hospital (KNH). Various nutritional disturbances have been met. Nausea, vomiting and anorexia have been noticed frequently particularly in those on intermittent peritoneal dialysis (IPD). The same problems were experienced in those few patients who were on continuous ambulatory peritoneal dialysis (CAPD). The patients were usually malnourished, the malnutrition being of protein-calorie type. At the start of the programme of renal replacement therapy in 1984, the problems of poor nutrition were worse but are currently improving. At the moment our patients with chronic renal failure (CRF) and end stage renal disease (ESRD) on dialysis are scattered all over the medical and paediatric wards at KNH. This has impeded the smooth surveillance of patients' diets by the few available nutritionists. The review of our performance from 1984-1988 on the nutritional status of patients with CRF and ESRD is an attempt to create a normal dietary cover for patients with the above problems.

Adolescent↗
PubMedDate not supplied

Deals on meals.

Explore the source record for details and available documents.

Consumer Behavior↗
PubMed1991

Individualized menu slips improve the accuracy of patient food trays.

We evaluated the effect of five menu slip formats on worker preference and accuracy of food trays in a simulated hospital tray line. Menu slip formats were either individualized or preprinted, and various combinations of color coding, large type, and bold print were used to code the type of diet and the menu choices to be placed on the tray. Student volunteers who had not worked in hospital foodservice were used as tray line workers to reduce the possibility of prior preference for a menu slip format. Results indicate that menu slip format significantly affects both worker preference and the accuracy of assembled food trays. Errors were significantly lower with individualized formats that identified menu selections in bold print and type of diet in either large type or colored ink. The highest error rate was found with preprinted formats. An individualized menu slip that identified menu selections and diet orders with large type and bold print received the highest worker preference rating and resulted in the most accurate tray assembly.

Food Preferences↗
PubMed1991

A survey of the nutritional adequacy of meals served and eaten by patients.

The survey was carried out at one hospital to evaluate the nutrient content of the food served to and consumed by eight female patients. A weighed food intake was undertaken on the subjects chosen, over three days. Observations were also recorded regarding the nursing and catering practices relating to meals. The results showed that the food served to this group of patients was deficient in energy, folic acid, iron and vitamin D and that this group of patients failed to achieve an adequate vitamin C, protein, calcium and fibre intake. Problems also existed with the ordering and service procedure for meals, timing of meals, quantities of food delivered to the ward and procedure of patients who are eating poorly. Although the numbers in the survey were too small for statistical analysis, it was felt that the results were as representative as possible. This survey was felt to be very worthwhile and highlighted the need for all members of staff involved in the care of these patients to work together to consider ways that the patients' food intake could be improved in the future. The study, carried out by a dietitian is particularly relevant to the work of nurses in this field, as they are often the key persons affecting the patient's choice and consumption of food.

Female↗
PubMed1991

[Hospital food in a Scandinavian team project].

Every meal for the hospitalized patient could be a nice break in the day and give the right amount of essential nutrients. However, studies of food consumption among patients in different Nordic hospitals indicate another reality. There are specific recommendations for food in hospital in all the nordic countries, but the practical aspects are paid less attention. The Nordic Council of Ministers has initiated a joint nordic project to reach the goal "Optimal food in optimal environments". The physician is a very central person, being responsible for the nutritional prescriptions. He also has the opportunity to stress the importance of the patient's nutritional situation.

Food Service, Hospital↗