【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。更多还原

【Abstract】 During the medical rescue of Wenchuan earthquake, on the condition of ensuring the security of producing environment and food, following the four concepts including 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 of food, adjusted styles of dishes, proviced made special food for the wounded and their relatives from 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 from the disaster area (36 330 person-times for the wounded and 33 747 person-times for their family members), and 36 273 person-times for doctors and nurses have been served. Meanwhile, the food service has also been offered as regular to other patients and hospital staff, with a maximum of 18 372 person-times per day.更多还原