The draft regulation sets out the conditions for implementing a pilot program on dietary counseling and improving the quality of nutrition in hospitals called "A good meal in the hospital," hereinafter referred to as the "pilot program."
The goal of the pilot program is:
1) Increase the level of knowledge about food and nutrition that promotes the health of recipients through health care services in the form of nutritional counseling,
2) Implementation of an optimal model of nutrition for healthcare recipients in hospitals.
The introduction of the pilot program is due to the fact that the role of nutrition for the hospitalized patient is particularly important. Adequate nutrition for in-hospital recipients is an integral part of the entire treatment process, and proper assessment of nutritional status and implementation of appropriate nutrition is an important element in increasing patients' chances of recovery, improving the effectiveness of both conservative and surgical treatment, and reducing the risk of complications and the time it takes for surgical wounds to heal. A well-nourished recipient, recovers more quickly and thus can stay in the hospital for a shorter period of time, which has a beneficial effect on his overall physical and mental health, as well as reducing the overall cost of treatment. Malnutrition or an inadequate diet can adversely affect the course of illness and recovery, prolong the patient's stay in the hospital, and consequently increase the cost of treatment.
Implementation of the pilot program includes:
1) Providing recipients with nutrition appropriate to their health status, based on recommendations developed by the National Institute of Public Health PZH - National Research Institute in cooperation with the Institute of Mother and Child and the Institute - Pomnik - Children's Health Center, which will be made available through the website of the Ministry of Health[1];
2) nutritional counseling for recipients;
3) Education and dissemination of information on proper nutrition;
4) provision of a dietician of not less than 0.5 FTE.
After assessing the nutritional status of the recipient, the doctor, taking into account the needs of the recipient, decides on the type of diet to be used, its duration and recommended individual modifications.
Meals for recipients are prepared on the basis of a menu developed by a nutritionist (for at least 7 days). The menu includes information on: type of meal and composition of products, energy value (caloric value) and nutritional value (amount of protein, carbohydrates, including sugars, fat, including saturated fatty acids, salt) in 100 g and portion of the meal, method of processing and presence of allergens.
The hospital will publish daily on its website a photo of at least two meals from among the most common diets of the day with a reference to the items on the menu. The hospital shall publish the menus on its website.
[1] https://www.gov.pl/zdrowie/dobry-posilek-w-szpitalu
Source: RCL
