<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0212-1611</journal-id>
<journal-title><![CDATA[Nutrición Hospitalaria]]></journal-title>
<abbrev-journal-title><![CDATA[Nutr. Hosp.]]></abbrev-journal-title>
<issn>0212-1611</issn>
<publisher>
<publisher-name><![CDATA[Grupo Arán]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0212-16112018000700024</article-id>
<article-id pub-id-type="doi">10.20960/nh.2140</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Dietética hospitalaria y gastronomía saludable]]></article-title>
<article-title xml:lang="en"><![CDATA[Hospital feeding and healthy gastronomy]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Garriga García]]></surname>
<given-names><![CDATA[María]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ruiz de las Heras de la Hera]]></surname>
<given-names><![CDATA[Arantza]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Hospital Universitario Ramón y Cajal Servicio de Endocrinología y Nutrición ]]></institution>
<addr-line><![CDATA[Madrid ]]></addr-line>
<country>España</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Complejo Hospitalario de Navarra Unidad de Dietética ]]></institution>
<addr-line><![CDATA[Pamplona ]]></addr-line>
<country>España</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2018</year>
</pub-date>
<volume>35</volume>
<numero>spe4</numero>
<fpage>140</fpage>
<lpage>145</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S0212-16112018000700024&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S0212-16112018000700024&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S0212-16112018000700024&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción: en los últimos años está dándose mucha relevancia a la gastronomía dentro del campo de la dietética. La alimentación en todo tipo de colectividades es un reto para los profesionales de la salud que tienen la responsabilidad de diseñar, planificar, programar y controlar la elaboración de dietas. Existen muchos factores relacionados con la ingesta que deben tenerse en cuenta a la hora de diseñar la actuación del servicio de dietética o alimentación: recursos hospitalarios, organizativos, geográficos, culturales, etc., sin olvidar los factores nutricionales y gastronómicos; un equilibrio que logra finalmente que el acto de comer se realice de manera espontánea y satisfactoria.  Objetivo: el objetivo es revisar los factores implicados en la dietética hospitalaria integrando el factor gastronómico.  Métodos: se ha realizado una revisión de los principales informes publicados, artículos científicos y capítulos de libros sobre dietética hospitalaria y gastronomía.  Conclusiones: la comida hospitalaria, más que ninguna otra, requiere de la colaboración de nutrición y dietética con cocina y alimentación, ya que deben ir encaminadas hacia el mismo fin: la correcta alimentación de los pacientes ingresados y de la manera culinaria más agradable posible. En los centros hospitalarios, la armonía entre cocineros, dietistas-nutricionistas y profesionales sanitarios es un reto apasionante que repercute directamente en el beneficio del paciente.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Background: in the last years, the gastronomy is becoming very important in the field of food. Food, in all types of collectives, is a challenge for health professionals who have the responsibility of designing, planning, scheduling and controlling the elaboration of diets. There are many factors related to intake that must be taken into account when designing the performance of the dietetic or food service: hospital resources, organizational, geographical, cultural... without forgetting the nutritional and gastronomic factors, a balance that makes the act of eating happen spontaneously and satisfactorily.  Objective: the objective is to review the factors involved in hospital dietetics by integrating the gastronomic factor.  Methods: it has been made a review of the main published reports, scientific articles and book chapters on hospital dietetics and gastronomy.  Conclusions: hospital food requires more than any other nutrition and dietetic collaboration with food and cooking since both should be directed towards the same end, the correct feeding of the patients admitted, in the most pleasant culinary way possible. In hospitals, harmony among cooks, dieticians and health professionals is an exciting challenge that has a direct impact on the patient's benefit.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Alimentación hospitalaria]]></kwd>
<kwd lng="es"><![CDATA[Gastronomía]]></kwd>
<kwd lng="es"><![CDATA[Manual de dietas]]></kwd>
<kwd lng="es"><![CDATA[Desnutrición]]></kwd>
<kwd lng="en"><![CDATA[Hospital feeding]]></kwd>
<kwd lng="en"><![CDATA[Gastronomy]]></kwd>
<kwd lng="en"><![CDATA[Hospital diet]]></kwd>
<kwd lng="en"><![CDATA[Malnutrition]]></kwd>
</kwd-group>
</article-meta>
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