IMPORTANCE OF HOSPITALARY CHEF NOWADAYS
DOI:
https://doi.org/10.52428/20756208.v10i23.560Keywords:
Clinical Dietitian, Hospital Menu, Inpatient - Nutritional Screening, Hospital NutritionAbstract
The human resource that has any institution, and particularly the Unit of Nutrition and Dietetics at any hospital, is a fundamental pillar to meet the complex care involving a patient, because not only must take into account the nutritional needs contemplate tastes and habits, but must also adapt to the pathophysiological situation.
These factors require reflection on hospital food and developing strategies that contribute to patient care; in this sense, the role of professional in gastronomy is valued, "hospitalary chef", which, when incorporated in the Nutrition Unit, in this case at Univalle Hospital, has improved patient service by offering a pleasant, tasty and according to established nutritional standards feeding.
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MOLINA, JUANA. Dossier de la Materia de Administración de Servicios de Alimentación. 2015 Universidad Mayor de San Simón.
GRUPO GASTRONAUTAS. www.historiacocina.com (06 marzo 2015).
MINISTERIO DE SALUD Y DEPORTES. "Norma Nacional de Caracterización de los Departamentos o Unidades de Nutrición y Dietética". Resolución Ministerial NO 1960. Publicación 347 La Paz — Bolivia 2013
INFOCAL www.infocalcbba.edu.bo (11 de febrero 2015).
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