Utkast til Kosthåndboken - Napha

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7.5 Serveringsformer .................................................................................................................................................50
7.6 Bestilling..............................................................................................................................................................51
7.7 Informasjon..........................................................................................................................................................52
7.8 Bespisning............................................................................................................................................................52
7.9 Evaluering ...........................................................................................................................................................52
7.10 Spesielt for hjemmeboende ..................................................................................................................................53
8 Hygiene.........................................................................................................................................................................54
8.1 Mikroorganismer og matbårne infeksjoner .........................................................................................................54
8.2 Internkontroll.......................................................................................................................................................55
8.3 Personlig hygiene ................................................................................................................................................56
8.4 Næringsmiddelhygiene ........................................................................................................................................57
8.5 Allergihygiene......................................................................................................................................................57
8.6 Temperatur ..........................................................................................................................................................57
8.7 Innkjøp og varemottak .........................................................................................................................................58
8.8 Transport .............................................................................................................................................................58
8.9 Lovgivning og tilsyn.............................................................................................................................................59
9 God ernæringspraksis.................................................................................................................................................60
9.1 Ernæringsstatus...................................................................................................................................................60
9.2 Energibehov.........................................................................................................................................................61
9.3 Kostanamnese......................................................................................................................................................63
9.4 Ernæringstiltak ....................................................................................................................................................64
9.5 Oppfølging og evaluering....................................................................................................................................66
10 Når matinntaket blir for lite.......................................................................................................................................67
10.1 Ernæringsmessig risiko .......................................................................................................................................67
10.2 Faktorer som kan påvirke matinntaket ................................................................................................................68
10.3 Tiltak når matinntaket blir for lite – ernæringstrappen.......................................................................................70
10.4 Reernæring syndrom............................................................................................................................................82
11 Hovedkoster.................................................................................................................................................................84
11.1 Hverdagskost .......................................................................................................................................................85
11.2 Energitett kost......................................................................................................................................................91
11.3 Ekstra energitett kost ...........................................................................................................................................97
12 Spesialkoster ..............................................................................................................................................................103
12.1 Konsistenstilpasset kost .....................................................................................................................................103
12.2 Laktoseredusert kost ..........................................................................................................................................107
12.3 Melkeproteinfri kost...........................................................................................................................................108
12.4 Glutenfri kost .....................................................................................................................................................110
12.5 Lettfordøyelig kost .............................................................................................................................................113
12.6 Fettredusert kost ................................................................................................................................................114
12.7 Proteinkontrollert kost.......................................................................................................................................117
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