[Organization of the hospital food service in a provincial general hospital.  Criteria and initial evaluation]. 
The results of restructuring the meals service in Ivrea Hospital are reported.  7 diet-sheets with food prepared by the central kitchen composed: 2 of normal nutritional content (the first cooked with normal ingredients; the second using special recipes for the bed-ridden); one hypoprotein (50 g/24 hrs of protein), one hypoglycidic (145-170-210 g/24 hrs of glycides), 1 hyposodic (0.6-1.4 g of N/24 hrs), one semiliquid and one divided into 6 small meals.  Special diets were needed for 0.5-6-12-2-0.1% of the patients.  The amount of uneaten food fell (from 30% to 10%) and there was a real increase in calories (1390 leads into 1870 cals/24 hrs) and protein consumption (70-95 g/24 hrs).  The cost remained the same (2079-2176 lire/per day/per capita).