Results of chemical analysis of meals of in-patients
- VernacularTitle: Хэвтэн эмчлүүлж буй өвчтөний хоолны дээжинд хийсэн химийн шинжилгээний дүнгээс
- Author:
Gantuya P
1
;
Enkhjargal TS
Author Information
1. Public Health Institute
- Publication Type:Journal Article
- Keywords:
meals of in-patients;
- From:
Health Laboratory
2016;5(1):24-26
- CountryMongolia
- Language:Mongolian
-
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.Goal:We 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.
