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A gastronomia hospitalar vem se tornando um tópico muito discutido e explorado nas pesquisas em alimentação e nutrição com o passar do tempo. Eventos históricos que influenciaram no ato de comer da população acabaram impactando na evolução desse estilo de atendimento na atualidade. Portanto, este capítulo abordará o contexto histórico da gastronomia hospitalar, assim como certos conceitos e aspectos importantes para que o estudo nessa área seja mais amplo e gere conhecimentos abrangentes.

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Capítulo 1 - Contexto Histórico da Gastronomia Hospitalar
1.1 Definições e Aspectos da Gastronomia Hospitalar
1.2 Contexto Histórico e Inovações na Gastronomia Hospitalar
Capítulo 2 – Dietoterapia: A Gastronomia Hospitalar como Estratégia de Promoção a Saúde e do Cuidado Nutricional
2.1 Dietoterapia de Condições Crônicas
2.2 Dietoterapia de Condições Agudas
2.3 Tipos de Dietas: Classificação e Modificações
2.4 Características do Processo de Aceitação das Preparações Dietéticas
Capítulo 3 - Técnica Dietética e Gastronomia Hospitalar
3.1 Grupos de Alimentos
3.2 Seleção dos Alimentos - Perspectiva Técnica e Social;
3.3 Métodos de Cocção
Capítulo 4 - Gerindo uma Unidade de Alimentação e Nutrição Hospitalar
4.1 Aspectos Normativos na Produção de Alimentos e Refeições
4.2 Ficha Técnica de Produção
4.3 Desenvolvimento de Cardápios
4.4 Processos de Produção de Refeições
Capítulo 5 - Influências da Gastronomia na Alta Hospitalar
5.1 Políticas Públicas de Atenção Domiciliar
5.2 Administração de Terapia de Nutrição Enteral em Domicílio
5.3 Reeducação Alimentar no Pós-alta

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