Utkast til Kosthåndboken - Napha

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Innhold
1 Sammendrag..................................................................................................................................................................8
2 Grunnleggende rammer .............................................................................................................................................11
2.1 Juss ......................................................................................................................................................................11
2.2 Kunnskap og kompetanse ....................................................................................................................................15
2.3 Ledelsesforankring ..............................................................................................................................................17
2.4 Tverrfaglighet og samhandling............................................................................................................................17
2.5 Etisk tilnærming...................................................................................................................................................20
3 Næringsstoffer og matvaregrupper ...........................................................................................................................21
3.1 Næringsstoffer .....................................................................................................................................................21
3.2 Matvaregrupper...................................................................................................................................................24
3.3 Nasjonale kostråd ................................................................................................................................................25
3.4 Kosttilskudd .........................................................................................................................................................26
4 Kosthold i ulike livsfaser.............................................................................................................................................28
4.1 Gravide og ammende...........................................................................................................................................28
4.2 Spedbarn og småbarn..........................................................................................................................................29
4.3 Barn og ungdom ..................................................................................................................................................31
4.4 Voksne..................................................................................................................................................................31
4.5 Eldre ....................................................................................................................................................................32
4.6 Kosthold ved livets slutt.......................................................................................................................................33
5 Religiøse og kulturelle kostholdshensyn....................................................................................................................34
5.1 Religiøse matregler..............................................................................................................................................34
5.2 Matkultur .............................................................................................................................................................36
6 Ernæringsarbeid i helse- og omsorgstjenesten .........................................................................................................40
6.1 Innledning............................................................................................................................................................40
6.2 Fastlegen .............................................................................................................................................................41
6.3 Helsestasjons- og skolehelsetjenesten .................................................................................................................41
6.4 Hjemmebaserte tjenester i egen bolig/omsorgsbolig...........................................................................................41
6.5 Dagtilbud.............................................................................................................................................................42
6.6 Kommunale helse- og omsorgsinstitusjoner, herunder sykehjem ........................................................................43
6.7 Sykehus og spesialisthelsetjenester......................................................................................................................44
6.8 Habilitering .........................................................................................................................................................45
6.9 Rehabilitering ......................................................................................................................................................47
7 Godt mattilbud ............................................................................................................................................................48
7.1 Planlegging..........................................................................................................................................................48
7.2 Meny ....................................................................................................................................................................48
7.3 Produksjonsmetoder ............................................................................................................................................49
7.4 Sporbarhet og merking ........................................................................................................................................50
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