This paper discusses ethical concerns and complications related to patients’ nutritional and dietary management in medical facilities. It advocates the need for the development of patient catering standards and conventions in the context of minimizing the risk of trauma or psychosocial adversity that might arise due to patients’ nutritional mismanagement in healthcare settings.

Ethical issues in patient nutrition management in healthcare settings and the need for catering standards to prevent harm.

Legal and Ethical Issues in Nursing: A Case Study on Patient Nutrition Policy