According to the “Guiding Opinions”, specialty foods refer to formula foods that can be sold in the domestic market after registration by the national market supervision and administration department, and are specially processed and prepared to meet the special nutritional or dietary needs of people with limited eating, digestive and absorption disorders, metabolic disorders, or specific diseases. Specialty foods play an important nutritional support role in the treatment, rehabilitation, and maintenance of body function for these people. The “Guiding Opinions” require that medical institutions should standardize the management and use of specialty foods from three aspects. At the institutional mechanism level, establish specialty food use management departments or groups, establish specialty food supply catalogues and management systems to standardize management processes such as receipt, use and charging of specialty food; establish usage standards for all aspects of in-hospital management such as specialty food procurement, storage, sales, use, and recall at the institutional level; ensure legal regulation of the origin of specialty food, implement a special counter sales system and preserve sales information, standardize fee management, and encourage inclusion in the relevant information systems of medical institutions.

According to the “Guiding Opinions”, specialty foods refer to formula foods that can be sold in the domestic market after registration by the national market supervision and administration department, and are specially processed and prepared to meet the special nutritional or dietary needs of people with limited eating, digestive and absorption disorders, metabolic disorders, or specific diseases. Specialty foods play an important nutritional support role in the treatment, rehabilitation, and maintenance of body function for these people. The “Guiding Opinions” require that medical institutions should standardize the management and use of specialty foods from three aspects. At the institutional mechanism level, establish specialty food use management departments or groups, establish specialty food supply catalogues and management systems to standardize management processes such as receipt, use and charging of specialty food; establish usage standards for all aspects of in-hospital management such as specialty food procurement, storage, sales, use, and recall at the institutional level; ensure legal regulation of the origin of specialty food, implement a special counter sales system and preserve sales information, standardize fee management, and encourage inclusion in the relevant information systems of medical institutions.