Τόμος 29 (2015) – Τεύχος 2 – Άρθρο 2 – Review of Clinical Pharmacology and Pharmacokinetics- Διεθνής Έκδοση – Volume 29 (2015) – Issue 2 – Article 2 – Review of Clinical Pharmacology and Pharmacokinetics – International Edition

By | | Αικατερίνη Νεστορίδου - Katerina Nestoridou, Γεώργιος Μπόσκου - George Boskou, Ε. Μέντζιου - E. Mentziou, Κ. Ντελέζος - K. Ntelezos, Πλήρες Κείμενο στα Αγγλικά - Full Text in English, Στατιστική μελέτη - Statistical study

 

Τίτλος – Title
HACCP approach for the specific diets in hospital food service for patients with chronic kidney disease
Συγγραφέας – Author

1Μέντζιου Ειρήνη, 2Κωνσταντίνος Ντελέζος, 2Αικατερίνη Νεστορίδου, 1Γεώργιος Μπόσκου
1Τμήμα Επιστήμης Διαιτολογίας-Διατροφής,  Σχολή Επιστημών Υγείας & Αγωγής, Χαροκόπειο Πανεπιστήμιο, 2Τμήμα Δημόσιας Υγείας και Κοινοτικής Υγείας , Σχολή Επαγγελμάτων Υγείας και Πρόνοιας (ΣΕΥΠ), Τ.Ε.Ι. Αθήνας,  Αιγάλεω, Ελλάς –
Irene Mentziou1, Costantinos Delezos2 ,Aikaterini Nestoridou2, George Boskou1
1Department of Nutrition and Dietetics, Harokopio University, 2Department of Public
Health, Technological Institute (TEI) of Athens, Athens, Greece
Παραπομπή – Citation
Mentziou Ι., Delezos C. , Nestoridou A., Boskou G.: HACCP approach for the specific diets in hospital food service for patients with chronic kidney disease, Review Clin. Pharmakol. Pharmakokinet. 29: 87-102 (2015)
Ημερομηνία Δημοσιευσης – Publication Date
01 Ιουλίου 2015 – 2015-07-01
Γλώσσα Πλήρους Κειμένου –
Full Text Language

Αγγλικά – English
Λέξεις κλειδιά – Keywords
Χρόνια Νεφική Νόσος, νεφροπαθείς, ειδικές δίαιτες, Ελλάς –
hospital food service, chronic kidney disease, renal patients, HACCP, specific diets, Greece
Λοιποί Όροι – Other Terms

άρθρο, ερωτηματολόγιο, νεφρική ανεπάρκεια –
article, questionnaire, renal insufficiency

 

Περίληψη – Summary

 
There is plenty of literature available regarding the management of food safety in hospitals. On the other hand there are certain guidelines concerning the type and composition of meals to be consumed by patients with chronic kidney disease. However, there are no sufficient data so far combining these two aspects of hospital care. Efforts which aiming to create a HACCP plan, based on which these dietary hazards could be managed in the hospital, are restricted to theory. This study examines the extent to which the HACCP system could be used in hospitals for the specific hazards of kidney disease. The information was collected through a questionnaire divided into three sections for hospital dietitians, for food service personnel and for renal patients themselves. The questionnaire was specifically designed in order to examine whether the critical control points that could be associated with kidney disease are monitored. The acquired data were further processed with statistical analysis. Upon on these results, important conclusions can be drawn regarding the operation of hospitals food service and more specifically the measures to be proposed for the improvement of the current systems. Finally, the implementation of a safety management system, such as HACCP, could contribute significantly to improving the quality and hygiene of food offered to patients, and is very important for the food service staff, in order to follow all instructions of physicians and dietitians regarding the diet of each patient.
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Σχετικές Εργασίες – Relative Papers

Online ISSN 1011-6575

 

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