Hypoproteic diet in patients' community: reports from University of Pisa

Abstract

Nutrition is considered by the National Health Authorities as part of the clinical care process. In this perspective, the catering service of a hospital represents a powerful therapeutic and educational aid for the in-patients. The catering service of our University Hospital in Pisa is based on a collection of standardized diets with indications concerning the type of patient which they are addressed. The present paper deals with our experience in this field, and in particular with the diets for renal patients. The so called “special” diets, such as low protein (0.6 g / kg b. w. / day) low phosphorus diet, the low protein (0.7 g / kg b.w./ day) vegetarian diet and the very low protein (0.3 g / kg b. w./day) low phosphorus diet are prescribed by the doctors and developed by the dietician for the individual patient. Since its preparation, the low-protein diets have several critical points, namely processing - packaging and distribution of the diet, no customization, the low protein artificial foods). In order to improve the service, we have detected the food actually consumed and the pleasantness of low-protein meals using two survey sheets given to patient during their hospitalization. Overall, the results indicate a good acceptance of diets by patients, but with a reduced consumption of low protein food, bread in particular.