Wu Xiaoxi, Yang Lan, Zhang Xia^*, Liang Yuzhu^*

Department of Nutrition, Affiliated Hospital of Hebei University

Abstract：

With the implementation of the Healthy China strategy and the development of clinical nutrition services, hospital canteens are expanding from traditional meal supply to health promotion and weight management. Fat-loss meals are challenging not only because of menu design, but also because professional nutrition knowledge must be translated into standards that frontline kitchen staff can execute consistently. Based on the practice of the Affiliated Hospital of Hebei University, this paper analyzes the managerial value of the “weighing sheet” as a core operational tool in fat-loss meal services. Through advance calculation, explicit key parameters, process checkpoints, and traceable records, the weighing sheet converts complex nutrition calculations into standardized production instructions and forms a closed-loop workflow from ordering to cooking, portioning, and feedback. It improves efficiency and consistency and also supports cross-disciplinary collaboration, knowledge transfer, quality control, and continuous improvement. The weighing sheet provides a practical path for standardizing hospital health-oriented dietary services.

Key Words：

hospital dietary management; fat-loss meals; weighing sheet; standardization; quality control