Challenges Facing the Application of Therapeutic Menus at Fayoum General Hospital

Menus are considered the most critical tool in food and beverage services that determine the complete food operation i.e., the process, food labors, equipment, and costs. It is an integral part of nutritional care that allows patients to have a lot of choices enhancing their satisfaction with an adequate intake of nutrients required for a patient's speedy recovery. This study aims to identify obstacles and challenges facing nutritional care providers to ensure adequate application of therapeutic menus at Fayoum general hospital Egypt. A descriptive qualitative case study was conducted on health care workers and food and nutritional care providers at Fayoum general hospital using semi-structured interviews. Seven themes are reflecting the challenges of therapeutic menu application at Fayoum general hospital. They are as follows: lack of clear policy and definite responsibilities, absence of patient involvement in the nutritional plan, limited food resources, neglecting the importance of nutrition care, insufficient competence of nutritional care providers, rigid menus within the solid hospital system and deficient quality and inappropriateness meal. The results imply that the food and nutritional care system have their limits within hospital structure, resources, and organizations. Also, the importance of food and nutritional care play a critical role in application of therapeutic menu. As the quality food and nutrition care can improve patient outcomes and reduce costs leading to patient satisfaction