老年人住院之營養問題，以營養不良最為嚴重，住院期間體重下降是很普遍的現象，醫院營養照顧分為： ( l）臨床營養篩檢，訂定營養照顧計畫； ( 2）膳食營養供養，提供適當且被接受的餐食；（ 3） 追蹤營養治療效釆，解決臨床營養問題、評值病息對衛教內容之了解、用養之實際攝取量。依臺大醫院營養部93年6月統計，臨床營養照會有 70％為 65歲以上老人，膳食供養服務亦分別為普通飲食、治療飲食及管灌飲食之65歲以上老年病息開養比例為44％、45％及55%，老年病患是醫院營養照顧的主要對象。醫院飲食供應高熱量高蛋白濃縮點心，可增加熱量及蛋白質的提供，並降低殘餘量及改善攝取量。營養照顧需要醫療團隊之密切合作，提供正確適當之營養醫療服務。

　　　　　Malnutrition is common in the elderly. Nutritional care in the hospital includes: (1) Nutritional screening and care plan. (2) Food service-including food acceptable to the elderly. (3) Follow-up of clinical outcome. In the elderly, reduced portion sizes and increased energy-protein density have been shown to be effective in decreasing wastage and improving intake. There must be greater cooperation between nutritional care teams in order for the hospitalized elderly to receive optimal nutritional care.