Ahmed A. Al-Shoshan ¹

Affiliations
1 Nutrition Department, Ministry of Health, P.O. Box 5253, Riyadh, 11422, SA

Abstract

Hospital catering is a service oriented task which depends on the academic qualifications, experiences and the efficiencies of the food service directors, supervisors, dietetic and the supporting staff. The food quality is further dependent upon the availability of kitchen equipments, facilities and the quality of the raw materials.

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Ahmed A. Al-Shoshan ¹

Affiliations
1 Nutrition Department, Ministry of Health, P.O. Box 88085, Riyadh, 11662, SA

Abstract

Excess intake of dietaty fat, saturated fat and cholesterol have significant effect on the elevation of blood cholesterol levels, which in turn, has been implicated in the increase of atherosclerosis and coronary heart diseases (CHD). On the other hand, lack of enough fiber in diet is known to adversely affect the health of a person. From the literature review it is evident that hypercholesterolemia, alone or in combination of other factors exert deleterious effect on health. This risk, independent of other risk factors such as hyperlipidemia, hypertension, obesity, heavy smoking.

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Ahmed A. Al-Shoshan ¹, Omar Faruque ¹

Affiliations
1 Nutrition Department, Ministery of Health, SA

Abstract

Several studies on nutritional status of hospitalized patients showed that not only relatively more vulnerable surgical patients but other patients as well do suffer from malnutrition during ttneir stay in hospitals. Multiple studies about nutritional status of hospitalized patients using various parameters such as signs and symptoms, anthropometry aimed at measuring protein-calorie malnutrition, and blood chemistry recognize and stress that nutrition is an important part of the basic core of a patient in a hospital.

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