Management processes of a Food and Nutrition Service in times of pandemic

Abstract

Introduction. Health institutions treat patients at different stages of life, for various reasons or medical conditions. Adequate, timely and comprehensive nutritional support is necessary, complying with the standards of good nutrition. The pandemic that began at the beginning of 2020 put us at a crossroads in the face of the processes that had been practiced and the practicality of these to face it. Objective. Carry out a systematic review of studies that help us understand the adaptability of management processes in the face of a pandemic situation. Materials and methods. A secondary investigation was carried out, which selects quantitative and / or qualitative studies, in order to respond to a problem raised and previously addressed by a primary investigation. Results. Forty articles published between 2004 and 2021 were reviewed, where 71% are from Spain, 71% were descriptive, and 71% of studies did not specify a sample, 29% presented different samples that ranged from 16 to 163, 575. Conclusion. In order to control and minimize risks and make correct use of processes and know them, in order to give the necessary power to multidisciplinary health teams and their institutions to face unexpected situations such as pandemic health emergencies.
key words. Management processes, Covid19, Food and Nutrition Service.