standardkost

Standardkost, or standard diet, is the baseline diet used in clinical nutrition for patients who can eat normally and do not require specialized modification. It is commonly used in hospitals and long-term care facilities in German-speaking regions.

Characterized by a varied, balanced mix of foods from all main groups, including cereals, vegetables, fruits, dairy, meat or alternatives, and fats, Standardkost aims to meet daily energy and nutrient needs with no disease-specific restrictions. The exact composition is individualized, taking into account age, sex, body weight, activity level, and medical condition. In adults, typical energy provision is around 2000–2500 kcal per day, with standard protein, carbohydrate, and fat distribution; adjustments are made for underweight, obesity, or metabolic concerns.

Standardkost is contrasted with therapeutic or restrictive diets such as Schonkost (mild, easily digestible), Diätkost (special diets for conditions like diabetes or kidney disease), or postoperative diets. If a patient requires modifications while still receiving a regular diet, facilities may offer an adapted form of Standardkost, such as low-salt or low-fat variants.

Terminology varies by country and institution; in some settings Standardkost is synonymous with Vollkost or Normal Kost, while others reserve these terms for slightly different concepts. Clinically, a dietitian or nutritionist assesses the patient and determines the appropriate diet plan.