OS BENEFÍCIOS DA IMPLANTAÇÃO DA GASTRONOMIA HOSPITALAR PARA O PÚBLICO ADULTO: UMA REVISÃO BIBLIOGRÁFICA

Abstract

The worsening of the nutritional status during hospitalization negatively affects the patient's clinical status, with physiological alterations occurring in the body's process of adaptation to the lack of nutrients. Thus, patient-centered care helps to quickly recover and maintain health and well-being. Avoiding malnutrition in hospitalized patients has always been one of the concerns of nutrition and feeding departments, seeking to offer menus that meet the physiological and sensory needs of meals, analyzing the benefits of nutrition and feeding. This work is a comprehensive review of the literature in order to find through research conducted in databases the existing knowledge on the subject. Currently, the performance of Nutrition in the development of healthy menus and the maintenance and recovery of the nutritional status of hospitalized patients has found allies in the gastronomy industry. It is concluded that the introduction of gastronomic technology is conducive to a greater acceptance of the meals provided to patients, due to the quality of presentation and taste, increasing the intake, conducive to improving the nutritional status of hospitalized patients, reducing malnutrition and optimizing services to reduce costs and waste, related to the rehabilitation of inpatients. so nutrition is essential for the survival of any species, responsible for ensuring the necessary nutrients. As a science, it studies the composition of food and assesses the nutritional needs of individuals, either to maintain health or to treat a disease. The nutritionist needs to know the patient's needs, to insert him into a new world so that he can learn to eat, to teach about food, and how to insert it into the patient's daily routine.