Results of chemical analysis of meals of in-patients / Эрүүл мэндийн лаборатори

ABSTRACT

Background:Quality of hospital meals must meet the needs of patients, have a positive effect on disease treatment, and contain nutrients and calorie that fully meet physiological requirements.GoalWe aimed to determine the levels of basic nutrients and the content of calorie in patient meals of public and private hospitals, and evaluate their compliance with policy requirements.Material and Methods:Eighty nine meals for in-patients of three public and three private hospitals were analyzed for the content of protein, fat, carbohydrates, salt and calorie.Results:Analysis results revealed that 100 gr of in-patient meals contained on average 31.97 g of solids, 7.53 g of protein, 17.84 g of carbohydrates, 5.95 g of fat and 155.41 kcal of calorie. The mean level of salt in hospital meals was 2.73 mg/g which was within the WHO recommended range.Conclusions:1. The ratio of nutrients in hospital meals is inappropriate.2. Hospitals should quarterly monitor the levels of nutrients in in-patient meals, and serve meals prepared in view of the analyses results.