engleski

Food and nutritional care in hospital: How to prevent undernutrition by patient’s perception of hospital food and dietary management

Context Numerous studies have identified strong correlations between the severity of nutritional deficits, inadequate nutrient intake during hospitalization and an increased risk for an unfavourable outcome, prolonged hospital stay, increased costs and delayed recovery. In addition a significant proportion of patients have a sub-optimal nutritional intake compared with their needs during hospitalization. In these patients the incidence of complications such as nosocomial infections, poor ventilatory function and prolonged bed rest is increased. The aims of this study are to determine how patients hospitalized in a University Hospital Dubrava perceive different attributes of food and food services and to determine factors affecting the level of food consumption. 936 patients (334 female, 602 male, age range 20- 87, with a length of stay of 4 days or more) were assessed in the study. The patients were on different type on diets according to their illnesses. A questionnaire was used to determine the patient’s perception of the food quality and levels of food and drink consumption. Results: It was found that 67, 2 % of the patients consumed all of the food provided, 19, 12 % of patients consumed the half, 8, 5% of patients consumed some and 5, 1% of patients did not consume any of their meals. Type of diet and patient characteristics were not differentially associated with high levels of overall satisfaction with foodservices (as assessed by a general satisfaction question).The relationship between inadequate food intake and clinical manifestation of illnesses was found out (2, 3% of patients have nausea/vomiting, 8, 3% were not hungry, 2, 6 % of patients have examination/surgery). Conclusions: In general, patients questioned were extremely positive about the quality and quantity of food and food-services at this hospital. The results of this study would be helpful in making decision on increasing the level of satisfaction of patients with the food services for hospital managers and the nutrition departments.

hospital food, inadequate nutrient intake, foodservices

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