Acceptance of hospital food
Keywords:
Patient’s acceptance of health care, Collective food, Diet, Food service, hospitalAbstract
Objective
This study assessed patients’ acceptance of hospital foods in a public hospital located in Florianópolis, Santa Catarina, Brazil.
Methods
The leftover-ingestion index was used to analyze the volume of leftovers of hospitalized patients during 15 days. The index was determined by diet type: normal, special with salt and special without salt. Satisfaction questionnaires were administered to the patients and the factors that influence food acceptance were assessed.
Results
The total weight of 1,877 meals was 868kg and the weight of the leftovers was 313kg, thus a leftoveringestion index of 36.09%. The percentage of leftovers of the special diets with salt, normal diets and special diets without salt were 53.68%, 33.99% and 33.84%, respectively. The patients were satisfied with the variety, amount and presentation of the meals but complained about the temperature and seasonings, with ratings of 43.00% and 34.30%, respectively. The leftover-ingestion index (36.09%) was above the acceptable index (20.00%) for a diseased population, indicating a considerable waste of food.
Conclusion
The results show that it is necessary to assess the meal production processes and develop strategies that encourage the patients to eat.
References
Gottraux S, Maisonneuve N, Gevaux D, FonzoChriste C, Chiki M, Guinot-Bourquin S, et al. Screening and treatment of malnutrition: European Council Resolution and its potential application in Switzerland. Rev Med Suisse. 2004; 124(10):617-23.
Pérez JIU, Picón CMJ, Benvent EG, Alvarez EM. Detección precoz y control de la desnutrición hospitalaria. Nutr Hosp. 2002; 17(3):139-46.
Waitzberg DL, Waleska T, Caiaffa MD, Correia ITD. Hospital malnutrition: the Brazilian National Survey (IBRANUTRI): a study of 4000 patients. Nutrition. 2001; 17(7/8):553-80.
Garcia RWD. A dieta hospitalar na perspectiva dos sujeitos envolvidos em sua produção e em seu planejamento. Rev Nutr. 2006; 19(2):129-44. doi: 10.1590/S1415-52732006000200001.
Allison A. Hospital food as a treatment. Maidenhead: BAPEN; 1999.
Nonino-Borges CB, Rabito EI, Silva K, Ferraz CA, Chiarello PG, Santos JS, et al. Desperdício de alimentos intra-hospitalar. Rev Nutr. 2006; 19(3):349-56. doi:10.1590/S1415-527320060030 0006.
Almdal T, Viggers L, Beck AM, Jensen K. Food production and wastage in relation to nutritional intake in a general district hospital: wastage is not reduced by training the staff. Clin Nutr. 2003; 22(1): 47-51.
Barton AD, Beigg CL, MacDonald IAP, Allison S. High food wastage and low nutritional intakes in hospital patients. Clin Nutr. 2000; 19(6):445-49.
Wilson A, Evans S, Frost G. A comparison of the amount of food served and consumed according to meal service system. J Hum Nutr Dietet. 2000; 13(4):271-75.
Kondrup J. Can food intake in hospitals be improved? Clin Nutr. 2001; 20(Supplement 1): 153-60.
Donini LM, Castellaneta E, Magnano L, Valerii B, De Felice MR, De Bernardini L, et al. The quality of a restaurant service at a geriatric rehabilitation facility. Ann Ig. 2003; 15(5):583-600.
Stanga Z, Zurfluh Y, Roselli M, Sterchi AB, Tanner B, Knecht G. Hospital food: a survey of patients´ perceptions. Clin Nutr. 2003; 23(3):241-6.
Wright ORL, Conelly LB, Capra S. Consumer evaluation of hospital foodservice quality: an empirical investigation. Int J Health Care Qual Assur. 2006; 19(2):181-94.
Dupertuis YM, Kossovisky MP, Kyle UG, Raguso CA, Genton l, Pichard CL. Food intake in 1707 hospitalized patients: a prospective comprehensive hospital survey. Clin Nutr. 2003; 22(2):115-23.
Lassen KO, Kruse F, Bjerrum M. Nutritional care of Danish medical inpatients: patients’ perspectives. Scand J Caring Sci. 2005; 19(3):259-67.
Watters CA, Sorensen J, Fiala A, Wismer W. Exploring patient satisfaction with foodservice through focus groups and meal rounds. J Am Diet Assoc. 2003; 103(10):1347-49.
Barbosa MFP, Souza TT, Carneiro JM, Sousa AA. Do cuidado nutricional ao cuidado alimentar: percepção de pacientes sobre a refeição hospitalar. Nutr Pauta. 2006; 79:48-54.
Helman CG. Cultura, saúde e doença. São Paulo: Artmed; 2003.
Poulain JP, Saint-Sevin B. La restauration hospitalière. Toulouse: Cristal; 1990.
Proença RPC, Sousa AA, Veiros MB, Hering B. Qualidade nutricional e sensorial na produção de refeições. Florianópolis: UFSC; 2005.
Gandra YR. Avaliação de serviços de nutrição e alimentação. São Paulo: Sarvier; 1983.
Castro MDAS, Oliveira LF, Silva LPRB. Resto-Ingesta e aceitação de refeições em uma Unidade de Alimentação e Nutrição. Hig Aliment. 2003; 17(114/115): 24-8.
Zazzo JF, Puissant MC, Aubert P. Nutritional status and food intake in adult, pediatric and elderly hospitals: a 4-days survey in Assistance PubliqueHôpitaux de Paris. Nutr Clin Metabol . 2003; 17(4 ): 213-17.
Campos MTFS, Monteiro JBR, Ornelas APRC. Fatores que afetam o consumo alimentar e nutricional do idoso. Rev Nutr. 2000; 13(3):157-65. doi: 10.15 90/S1415-52732000000300002.
Brasil. Ministério da Saúde. Reforma do sistema da atenção hospitalar brasileira. Brasília: Secretaria de Atenção à Saúde; 2004. Série B: Textos Básicos de Saúde, Cadernos de Atenção Especializada.
Corbeau JP. S’alimenter à l´hôpital: les dimensions caches de la commensalité. In: Canesqui AM, Garcia RWD. Antropologia e nutrição: um diálogo possível. Rio de Janeiro; Fiocruz; 2005. p.227-38.
Poulain JP. Etat des lieux: Comité de Liaison Alimentation Nutrition. In: Ricour C. Mise em place d´une politique nutritionnelle dans les etablissements de santé. Paris: Ministere de la Santé DHOS; 2002.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Luísa Helena Maia LEITE, Ana Beatriz de Mattos Marinho SAMPAIO
This work is licensed under a Creative Commons Attribution 4.0 International License.
