Development of standardized recipes for several therapeutic diets and their integration of HACCP system

Nutrition services are recognized as an important component of patient care in health systems. During the treatment taken in the hospital, it is very important to monitor the nutritional status of the patients and to ensure adequate balanced nutrition. However, problems such as decreased appetite, physical problems, inadequacy in food selection and quality, depending on some factors such as disease state, drugs used or psychological reasons, can make it difficult to meet the nutritional needs of hospitalized patients. This study was planned and conducted to improve the quality standards of hospital food services, to develop standard recipes specific to various diseases and to integrate the developed recipes into the food safety management system.Within the aim of the study, recipes were developed for gluten-free diet, diabetic diet, phenylketonuria diet, high-energy high protein diet and renal diets, which are frequently used in hospitals. In this context, standard recipes were developed for a total of 175 products, including 35 recipes for each diet. The energy and nutrient contents of the recipes were calculated by BEBİS program. Flow charts, hazard analysis tables and HACCP plans have been prepared in order to integrate the recipes into the HACCP system. Accordig to the TS ISO 3972, 30 panelists who passed the taste identification test and the taste intensity test were included in the study and these panelists made sensory evaluations. The energy value of baked semolina, which has the highest sensory evaluation score (99.1±0.20) developed for the gluten-free diet, was determined as 512.7 kcal and cooking and serving processes are determined as KKN. The protein and phenilalanine value of ashoura, which has the highest sensory evaluation score (100.0±0) developed for the phenylketonuria diet, was determined as 2.1 g, 69.9 mg and cooking, cooling, holding and serving processes are determined as KKN. The energy value of chicken wrap with spinach, which has the highest sensory evaluation score (100.0±0) developed for the diabetic diet, was determined as 233.7 kcal, and cooking and serving processes are determined as KKN. The nutrient value of the creamy pasta, which has the highest sensory evaluation score (100.0±0) developed for the kidney disease diet, was determined as 12.4 mg sodium, 188.4 mg potassium, 121.4 mg, phosphorus and preparation, cooking and serving processes are determined as KKN. The average energy value of meatballs with rice dipped in egg batter and fried, which has the highest sensory evaluation score (100.0±0) developed for a high-energy and high-protein diet, was determined as 512.2 kcal and cooking and serving processes are determined as KKN. In accordance with the sensory evaluation results of this study, it can be said that the consumability of diet-specific standard recipes will be high, the application of such special recipes can contribute significantly to the nutritional status of the patients and the nutritional services may lead to positive results in the quality evaluation of hospitals. It is considered important that standard recipes for therapeutic diets are included in hospital nutrition services guideline and national menu guides.