Acta Scientific Paediatrics (ISSN: 2581-883X)

Mini Review Volume 4 Issue 2

Hospital Food Services; Dealing with Cultural Influences

Maha A Al Turki1,2*

1Clinical Nutrition Program, King Saud Bin Abdulaziz University for Health Sciences, Riyadh, Saudi Arabia
2Research Unit, King Abdullah International Medical Research Center, Riyadh, Saudi Arabia

*Corresponding Author: Maha A Al Turki, Clinical Nutrition Program, King Saud bin Abdulaziz University for Health Sciences, King Abdullah International Medical Research Center, Riyadh, Saudi Arabia.

Received: December 07, 2020; Published: January 22, 2021



Diet and nutrition play an important role in promoting recovery from different illnesses. Besides health reasons and hospital environment, food habits and preferences are one of the important factors affecting food intake of hospitalized patients. Food habits are the main aspect of many cultures, and cannot therefore be easily changed, or else it will affect food intake and meals pattern. Saudi people from different distinct regions eat different foods and have different food habits. The food ingredients, type, cooking methods and preservation techniques vary among these regions. Hospitalized patients often find it difficult to adjust, from their traditional food, to a standard hospital menu. This may result in reducing intake of food and increasing risk of malnutrition. One major step in promoting good nutritional care in hospitals is to ensure that hospital menus take into consideration patients’ needs and preferences. Moreover, patients should be involved in planning their meals and choosing their food items in order to customize their dietary plan to accelerate recovery from illness and reduce the length of hospital stay. The present review discussed the difficulties that some patients admitted to one of the major hospitals in Riyadh may face with food presented to them. The process of dealing with patients to fulfill their dietary requirements and preparing meals in accordance with their tradition and preference will also be discussed.

Keywords: Food Services; Food Preferences; Malnutrition; Hospital; Saudi Arabia



  1. Al-Rushaid W. “Strengthening of National Capacities for National Development Strategies and Their Management: An Evaluation of UNDP's Contribution: Country Study- Saudi Arabia”. United Nations Development Programme (UNDP). (2010): 24.
  2. Kingdom of Saudi Arabia Ministry of Education [Internet]. Riyadh: Al-Imam University; 2017. About Saudi Arabia (2017).
  3. Nawwab NI. “The Culinary Kingdom”. ARAMCO World 50.1 (1999): 88-97.
  4. Musaiger, AO. “Traditional Foods in Arabian Gulf Countries (1st edition)”. Bahrain: Bahrain Public Library (1993): 87.
  5. Mirza M. Destination. Jeddah: Destination KSA; 2015. 13 Lip-Smacking Foods From The 13 Provinces Of Saudi (2016).
  6. Maby L. “Food from Saudi Arabia”. Saudi ARAMCO World 26.6 (1975): 32-40.
  7. From Tourist to Local. US: fromtourist2local. 13 Traditional Saudi Arabian Dishes (2014).
  8. Kingdom of Saudi Arabia Ministry of National Guard Health Affairs. Riyadh: Ministry of National Guard – Health Affairs; 2017. King Abdulaziz Medical City in Riyadh (2016).
  9. Zagli M A. National Guard Health Affairs - King Abdulaziz Medical City in Riyadh. Diet and Food: Ordering, Routinely Available and Choices (2012).
  10. Tappenden KA., et al. “Critical Role of Nutrition in Improving Quality of Care: An Interdisciplinary Call to Action to Address Adult Hospital Malnutrition”. Journal of the Academy of Nutrition and Dietetics9 (2013): 1219-1237.
  11. Meehan A., et al. “Health System Quality Improvement: Impact of Prompt Nutrition Care on Patient Outcomes and Health Care Costs”. Journal of Nursing Care Quality3 (2016): 217-223.
  12. Daniels L. “Good nutrition for good surgery: clinical and quality of life outcomes”. Australian Prescriber6 (2003): 136-140.
  13. Barker LA., et al. “Hospital Malnutrition: Prevalence, Identification and Impact on Patients and the Healthcare System”. International Journal of Environmental Research and Public Health2 (2011): 514-527.
  14. Leach RM., et al. “It’s time to take nutrition and fluid balance seriously”. British Medical Journal801 (2013): 22-24.
  15. Lim SL., et al. “Malnutrition and its impact on cost of hospitalization, length of stay, readmission and 3-year mortality”. Clinical Nutrition3 (2012): 345-350.
  16. Khalatbari-Soltani S and Marques-Vidal P. “The economic cost of hospital malnutrition in Europe; a narrative review”. Clinical Nutrition3 (2015): 89-94.


Citation: Maha A Al Turki. “Hospital Food Services; Dealing with Cultural Influences”. Acta Scientific Paediatrics 4.2 (2021): 37-40.


Acceptance rate33%
Acceptance to publication20-30 days
Impact Factor1.197

Indexed In

News and Events

  • Certification for Review
    Acta Scientific certifies the Editors/reviewers for their review done towards the assigned articles of the respective journals.
  • Submission Timeline for Upcoming Issue
    The last date for submission of articles for regular Issues is June 25, 2024.
  • Publication Certificate
    Authors will be issued a "Publication Certificate" as a mark of appreciation for publishing their work.
  • Best Article of the Issue
    The Editors will elect one Best Article after each issue release. The authors of this article will be provided with a certificate of "Best Article of the Issue"
  • Welcoming Article Submission
    Acta Scientific delightfully welcomes active researchers for submission of articles towards the upcoming issue of respective journals.

Contact US