地震医疗救援中如何做好医院的营养膳食供应体系保障工作.pdfVIP

地震医疗救援中如何做好医院的营养膳食 供应体系保障工作 孙麟胡雯勾雪刚王艳饶志勇刘普健周卓良何健马淳玲 四川大学华西医院营养膳食科(成都 61 ∞41 ) 摘要 汶川地震医疗救援中，华西医院中央厨房在充分保障生产环境安全和食品安全的前提下，遵照标准化 生产、速凉科技、网络化管理、营养指导四大理念，停止了有可能出现控制失效的食品生产，合理计划库存物资量， 加强食品原料来源及品质检查;调整菜式结构;针对来自不同地区、不同民族的伤员和家属，制作特别餐;针对伤 员和医护人员研发新菜品;保证轻伤员的营养供给、为重伤员提供个体化常规化的营养治疗方案。其间共为灾区 70077 人次(伤员 36330 人次，家属 33747 人次)、一线救护人员 36273 人次供餐，并完成普通病员及其他院内职工 的供餐任务。最高每日供餐 18372 人次。 关键词 地震医疗救援;营养膳食保障 Nutritious Diet/Food Supply System ofWest China Hospital during Medical Rescue after Wenchuan Earthquake SUN Li n, HU Wen, GOU Xue-gang, WANG Yan, RAO Zhi喃yong ， Ll U Pu-jian, ZHOU Zhuo-liang, HE Jian, MA Chun-ling The Department ofNutritíon and Food Service, West China Hosp伽1， Sichuan University, Chengdu 61 ω41 ， China Abstract During the medical rescue of Wenchuan earthquake, on the condition of ensuring the security of producing environment and food, following the four concepts induding standard production, instant cooling technology, networking management and nutrition guidance, the CPU of West China Hospital stopped the production of possibly uncontrolled food, developed a reasonable plan for materials in stock, reinforced the inspection of sources of raw materials and quality offood, adjusted styles of dishes, proviced made special food for the wounded and their relatives 仕om different districts and nationalities, new dishes for the wounded and the medical staff, so as not only to assure the nutrition for the slightly wounded, but also to provide the individualized nutrition treatment for the severely wounded. A total of 70 077 person-times for the wounded 仕om the disaster area (36330 person-times for the wounded and 33 747 person-times for their family members), and 36273 person-times for doctors and nurses have been served. Meanwhile, the food service has also been offered as regular to other patients and hospital sta筐; with a maximum of 18372 person? times per day. K