engleski

The Mediterranean diets in hospital: is it only science or practice?

Aims: a) to determine how patients hospitalized in a University Hospital perceive different attributes of Mediterranean menus, b) to determine factors affecting the level of food consumption, c) to establish a degree of education of patients about Mediterranean diet. Methods: 584 patients with cardiovascular disease were assessed in the study. Patients have been offered colorful platters of food which are the basis of Mediterranean diet. A questionnaire was used to determine the patient’s perception of the food quality and levels of food consumption. Results: It was found that 69, 7 % of the patients consumed all of the food provided.13, 7 % of patients did not consume all of the food provided because they don’t like to eat fish and olive oil. In regard to the habits of fish and olive oil consumption, it is noticed that half of patients consume fish and olive oil rarely. 45% of patients declared that they learned of that particular kind of nutrition at hospital, 68% of patients understand the favourable influence of the Mediterranean diet on health. Conclusion: The results of this study would be helpful for hospital managers and the nutrition departments to update popularize the use of Mediterranean diet for health in hospitals.

Mediterranean diet ; hospital

nije evidentirano