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1.
Nutr. hosp ; 37(2): 321-326, mar.-abr. 2020. tab
Artigo em Espanhol | IBECS | ID: ibc-190597

RESUMO

INTRODUCCIÓN: la valoración de los menús hospitalarios debe realizarse periódicamente para adecuarlos a las necesidades de los pacientes. El yogur líquido de leche de cabra podría tener ventajas nutricionales en comparación con el de vaca. OBJETIVOS: evaluar la satisfacción de los pacientes con el menú hospitalario y con la incorporación del yogur líquido de leche de cabra, suministrado como postre en el menú hospitalario, en comparación con un postre lácteo de vaca. MATERIAL Y MÉTODOS: se realizó una encuesta de satisfacción con el menú hospitalario y con el postre (yogur de cabra no edulcorado frente a postre lácteo de vaca edulcorado (yogur o arroz con leche)) a pacientes ingresados con dietas basales. RESULTADOS: se analizaron 214 encuestas. El 43,9 % de los encuestados fueron mujeres. La edad media fue de 62,1 ± 15,8 años y la estancia media de los pacientes de 14,1 ± 20,1 días. La aceptación del menú hospitalario se valoró como buena por un alto porcentaje de los encuestados (temperatura, 90,9 %; preparación, 75,6 %; presentación, 88,9 %; horario, 73,7 %). La satisfacción global con el almuerzo (de 1 a 10) fue de 7,5 ± 2,1 en los pacientes que tomaron yogur líquido de leche de cabra frente a 7,4 ± 2,2 en los que tomaron el postre lácteo de vaca (NS); con el postre fue de 6,1 ± 3,2 frente a 7,9 ± 2,5 (p < 0,000), respectivamente. CONCLUSIONES: la satisfacción global con el menú hospitalario fue alta y la aceptación del postre de yogur líquido de cabra fue menor que la observada con el postre lácteo de vaca. La ausencia de edulcorantes en el primero pudo influir en los resultados


INTRODUCTION: an assessment of hospital menus should be regularly performed to suit the needs of patients. Drinkable goat milk yogurt could have nutritional advantages over the cow's milk variety. OBJECTIVES: to evaluate the satisfaction of patients with the hospital menu and with the inclusion therein of drinkable goat milk yogurt as a dessert as compared to a cow milk dessert. MATERIAL AND METHODS: a satisfaction survey for the hospital menu and its included dessert (non-sweetened goat milk yogurt vs a sweetened cow's milk dessert (yogurt or rice pudding)) was conducted in patients admitted with baseline diets. RESULTS: in all, 214 responses were analyzed: 43.9 % of respondents were women. Mean age was 62.1 ± 15.8 years, and average patient stay was 14.1 ± 20.1 days. Acceptance of the hospital menu was rated as good in a high percentage of respondents (temperature, 90.9 %; preparation, 75.6 %; presentation, 88.9 %; time schedule, 73.7 %). Overall satisfaction with the lunch meal (1 to 10) was 7.5 ± 2.1 in patients who took the drinkable goat milk yogurt vs 7.4 ± 2.2 in those who took the cow's milk dessert (NS); satisfaction with the dessert was 6.1 ± 3.2 vs 7.9 ± 2.5 (p < 0.000), respectively. CONCLUSIONS: overall satisfaction with the hospital menu was high, and the acceptance of the liquid goat milk yogurt was lower than that observed for the cow's milk dessert. The absence of sweeteners in the former may have influenced the results obtained


Assuntos
Humanos , Masculino , Feminino , Pessoa de Meia-Idade , Idoso , Serviço Hospitalar de Nutrição , Iogurte , Valor Nutritivo , Necessidades Nutricionais , Planejamento de Cardápio/normas , Inquéritos Nutricionais , Estudos Transversais , Laticínios
2.
BMC Public Health ; 20(1): 311, 2020 Mar 12.
Artigo em Inglês | MEDLINE | ID: mdl-32164674

RESUMO

BACKGROUND: The possession of inadequate food safety knowledge (FSK) by food handlers poses a serious threat to food safety in service establishments. The aim of this research was to investigate factors that influenced the FSK and food safety attitudes (FSA) of employees involved in the preparation and/or the serving of food from nine hospitals in the Capricorn District Municipality (CDM) in Limpopo Province, South Africa. METHOD: Up to 210 individuals (18-65 years) who were employed in these hospitals, and who were involved in the preparation and serving of food to patients were purposefully selected. Data collection was by means of an interview using a questionnaire design for this study. The FSK and FSA scores of hospital food handlers were obtained by adding the correct response to FSK or FSA questions. RESULTS: Only 29% of the hospital food handlers have attended a food safety-training course. Many food handlers were not knowledgeable on the correct temperature for handling foods, and on the correct minimum internal cooking temperature for poultry, seafood and egg. Only the minority of food handlers knew that Salmonella is the main foodborne bacteria pathogen mostly associated with poultry products (47.1%) and that food borne bacteria will grow quickly in food at a temperature of 37 °C (38.1%). Hospital food handlers with higher academic qualifications do not possess more FSK than those with lower academic qualifications. 51% of the hospital food handlers possessed a Satisfactory FSK while 10% possessed a Good FSK and 39% possessed an Inadequate FSK. CONCLUSION: More than 60% of the hospital food handlers possesses either Good FSK or Satisfactory FSK. Higher levels of education, experience in food handling and job position did not lead to better FSK outcome. All the hospital food handlers possess at least a Satisfactory FSA. There was a weak positive but significant correlation between the FSK and FSA of hospital food handlers. It is recommended all employees involved in food handlers be subjected to food safety training programmes on a regular basis irrespective of their academic, employment and training details.


Assuntos
Manipulação de Alimentos , Inocuidade dos Alimentos , Serviço Hospitalar de Nutrição , Conhecimentos, Atitudes e Prática em Saúde , Adolescente , Adulto , Idoso , Estudos Transversais , Feminino , Humanos , Masculino , Pessoa de Meia-Idade , África do Sul , Inquéritos e Questionários , Adulto Jovem
4.
Nutr. hosp ; 37(1): 137-146, ene.-feb. 2020. tab
Artigo em Espanhol | IBECS | ID: ibc-187584

RESUMO

Introducción: los conflictos forman parte de las relaciones humanas. Pocos estudios han contemplado los conflictos que la alimentación puede producir en la fase final de la vida, los factores que inciden en su aparición y la forma de gestionarlos. Su conocimiento ayudaría al equipo asistencial a mejorar el cuidado de estos pacientes y sus familias. Objetivo: analizar la existencia del conflicto intrafamiliar vinculado con la alimentación en la enfermedad oncológica en cuidados paliativos, la gestión del mismo y la influencia en su aparición de los cambios en la alimentación, el control sobre la misma, la necesidad de comer, el acompañamiento, la adaptación a la enfermedad y la vinculación de la alimentación con la supervivencia, la calidad de vida y el cuidado. Métodos: el diseño del estudio fue transversal. Se recogieron datos de 57 parejas formadas por un paciente oncológico en cuidados paliativos y su cuidador principal por medio de una entrevista ad hoc validada y de la escala Perceived Adjustement to Chronic Illness Scale (PACIS). Los datos se analizaron mediante análisis de contenidos y análisis descriptivos e inferenciales. Resultados: pacientes y cuidadores reconocieron la existencia de un conflicto relacionado con la alimentación del paciente (49,1% y 54,4%), gestionándolo cerca del 30% de forma inadecuada. Ninguna de las variables analizadas resultó estadísticamente significativa en relación a la aparición del conflicto (considerando p < 0,05), excepto la necesidad de comer del paciente (?² = 9,163; p = 0,027). Conclusiones: el conflicto intrafamiliar debido a la alimentación se presenta como un problema que requiere reflexión, análisis e intervención por parte del equipo asistencial, dado que no se han podido establecer todos los factores que inciden en su aparición


Introduction: conflicts are part of human relationships. Few studies have looked at the conflicts that food can produce at the end of life, the factors that affect its appearance, and the way to manage them. This knowledge would help healthcare teams to improve the care of these patients and their families. Aim: to analyze the existence of a family conflict linked to food in palliative-care oncological patients, its management, and the influence on their appearance of changes in diet, diet control, need to eat, support, adaptation to disease, and the association of feeding with survival, quality of life, and care. Methods: the design of the study was cross-sectional. Data from 57 palliative-care oncological patient-family caregiver pairs were collected through a validated ad hoc interview and the PACIS scale. The data was analyzed through content analyses and descriptive and inferential analyses. Results: patients and caregivers recognized the existence of conflict related to the patient's diet (49.1 % and 54.4 %), with approximately 30 % managing it in an inappropriate way. None of the analyzed variables was statistically significant in relation to conflict appearance (considering p < 0.05), except patient need to eat (?² = 9.163, p = 0,027). Conclusions: family conflict due to patient feeding is reported as a problem that requires reflection, analysis, and intervention by the healthcare team, given that all factors involved in its appearance could not be established


Assuntos
Humanos , 24439 , Dissidências e Disputas , Cuidados Paliativos na Terminalidade da Vida , Neoplasias/dietoterapia , Serviço Hospitalar de Nutrição , Família , Pacientes , Cuidadores , Sobrevivência , Qualidade de Vida , Estudos Transversais
5.
Am J Med ; 133(1): 19-25, 2020 01.
Artigo em Inglês | MEDLINE | ID: mdl-31494109

RESUMO

Poor dietary quality is a leading contributor to mortality in the United States, and to most cardiovascular risk factors. By providing education on lifestyle changes and, specifically, dietary changes, hospitals have the opportunity to use the patient experience as a "teachable moment." The food options provided to inpatients and outpatients can be a paradigm for patients to follow upon discharge from the hospital. There are hospitals in the United States that are showcasing novel ways to increase awareness of optimal dietary patterns and can serve as a model for hospitals nationwide.


Assuntos
Dietoterapia , Dieta Saudável , Hospitais , Planejamento de Cardápio , Melhoria de Qualidade , Assistência Ambulatorial , Dieta Vegetariana , Qualidade dos Alimentos , Serviço Hospitalar de Nutrição , Hospitalização , Humanos , Política Nutricional , Política Organizacional
6.
Int J Qual Health Care ; 31(Supplement_1): 6-13, 2019 Dec 22.
Artigo em Inglês | MEDLINE | ID: mdl-31867663

RESUMO

OBJECTIVE: Optimize patient access to mealtime assistance, decrease missed meal incidence, risk of malnutrition, reduce food waste and staff rework. DESIGN: Lean Six Sigma methodology informed a pre/post intervention design. SETTING: 31 bed ward including Specialist Geriatric services and Acute Stroke Unit within an Irish University teaching hospital. PARTICIPANTS: Clinical and non-clinical staff including catering, nursing, speech and language therapy, dietetics and nutrition; patients, relatives. INTERVENTIONS: An interdisciplinary team used the structured Define/Measure/Analyse/Improve/Control (DMAIC) framework to introduce visual aids and materials to improve the access of patients to assistance at mealtimes. MAIN OUTCOME MEASURES: Pre and post outcomes measures were taken for the number and cost of uneaten meals, rework for staff, staff and patient satisfaction, patient outcomes. RESULTS: Following a 1-month pilot of a co-designed process for ensuring access to assistance at mealtimes, average wasted meals due to staff not being available to assist patients requiring mealtime assistance went from 3 per day to 0 corresponding to an average reduction of 0.43 kg per participating patient in food waste per day. Patients receiving assistance did not require additional oral therapeutic nutritional supplements, evidenced no new incidences of aspiration pneumonia or swallowing difficulties and were discharged without requirement for ongoing Dietetics and Nutrition support. Following a 6 month Control period comprising repeated PDCA cycles, the initiative was incrementally introduced to a further 10 wards/units, with positive feedback from patients and staff alike. CONCLUSION: The co-designed new process highlights the importance of staff and patient collaboration, inclusion and participation in designing quality improvement projects.


Assuntos
Ingestão de Alimentos , Desnutrição/prevenção & controle , Refeições , Serviço Hospitalar de Nutrição/economia , Hospitais de Ensino , Humanos , Irlanda , Satisfação do Paciente , Gestão da Qualidade Total
7.
Nursing (Säo Paulo) ; 22(259): 3389-3394, dez.2019.
Artigo em Português | LILACS, BDENF - Enfermagem | ID: biblio-1087257

RESUMO

Considerando a importância da atualização profissional para a qualidade da atenção prestada ao paciente internado na dimensão do cuidado nutricional, o estudo objetivou caracterizar os nutricionistas dos hospitais de Sobral-CE. Trata-se de uma pesquisa metodológica do tipo descritiva com abordagem quantitativa. Sendo realizada na área do município de Sobral-CE, onde a amostra da pesquisa foram os Nutricionistas Clínicos Hospitalares que compõem o Serviço de Nutrição, no período de janeiro de 2019, CAAE: 90500318.4.0000.8109. Participação de 23 nutricionistas, em sua maioria, 73,91% do sexo feminino e 26,09% do sexo masculino. Quanto à titulação acadêmica, a maioria apresentava no mínimo uma pós-graduação de caráter de especialização lato sensu (69,57%), graduação (21,74%) e mestrado (8,69%). Os resultados demonstraram um perfil jovem, com tempo de formação inferior a 5 anos, com a continuação de pós-graduação em virtude de proporcionar e contribuir com a assistência nutricional aos pacientes no âmbito hospitalar.(AU)


Considering the importance of professional updating for the quality of care provided to hospitalized patients in the nutritional care dimension, the study aimed to characterize the nutritionists of Sobral-CE hospitals. This is a descriptive methodological research with a quantitative approach. Being held in the area of the municipality of Sobral-CE, where the research sample were the Hospital Clinical Nutritionists who make up the Nutrition Service, in January 2019, CAAE: 90500318.4.0000.8109. Participation of 23 nutritionists, mostly, 73.91% female and 26.09% male. Regarding academic qualifications, most had at least one postgraduate degree of specialization lato sensu (69.57%), undergraduate (21.74%) and master (8.69%). The results showed a young profile, with a training time of less than 5 years, with the continuation of postgraduate studies as it provides and contributes nutritional support to patients in the hospital environment.(AU)


Teniendo en cuenta la importancia de la actualización profesional para la calidad de la atención brindada a los pacientes hospitalizados en la dimensión de atención nutricional, el estudio tuvo como objetivo caracterizar a los nutricionistas de los hospitales Sobral-CE. Esta es una investigación metodológica descriptiva con un enfoque cuantitativo. Celebrada en el área del municipio de Sobral-CE, donde la muestra de investigación fueron los Nutricionistas Clínicos del Hospital que conforman el Servicio de Nutrición, en enero de 2019, CAAE: 90500318.4.0000.8109. Participación de 23 nutricionistas, en su mayoría, 73.91% mujeres y 26.09% hombres. En cuanto a las calificaciones académicas, la mayoría tenía al menos un título de especialización de posgrado lato sensu (69.57%), licenciatura (21.74%) y maestría (8.69%). Los resultados mostraron un perfil joven, con un tiempo de capacitación de menos de 5 años, con la continuación de los estudios de posgrado, ya que proporciona y aporta apoyo nutricional a los pacientes en el entorno hospitalario.(AU)


Assuntos
Humanos , Masculino , Feminino , Prática Profissional , Recursos Humanos em Nutrição , Nutricionistas , Serviço Hospitalar de Nutrição
8.
Curr Diab Rep ; 19(11): 110, 2019 11 04.
Artigo em Inglês | MEDLINE | ID: mdl-31686271

RESUMO

PURPOSE OF REVIEW: Coordination of glucose monitoring, mealtimes, and insulin delivery in the hospital is complex, involving interactions between multiple key agents and overlapping workflows. The purpose of this review is to evaluate the scope of the problem as well as to assess evidence for interventions. RECENT FINDINGS: In recent years, there has been an emphasis on systems-based approaches which address multiple contributing components of the problem at once in an effort to more seamlessly integrate workflows. Technological advances, such as decision support systems and advances in automated insulin delivery, and strategies that minimize the need for complex insulin regimens hold promise for future study. Evaluation of the coordination of insulin delivery is limited by a lack of standardized metrics and systematically collected mealtimes. Nevertheless, successful efforts include system-wide multicomponent interventions, though advances in therapeutic approaches may be of value.


Assuntos
Automonitorização da Glicemia , Hipoglicemiantes , Insulina , Refeições , Glicemia , Diabetes Mellitus/terapia , Serviço Hospitalar de Nutrição , Humanos , Hipoglicemiantes/uso terapêutico , Pacientes Internados , Insulina/uso terapêutico
9.
Artigo em Inglês | MEDLINE | ID: mdl-31698847

RESUMO

In recent years, food waste has received great attention and is now considered the cause of many negative effects, including health, economic, social and environmental issues. A cross-sectional study was conducted among a sample of 762 inpatients at three hospitals of Campania region in Italy. The purpose of this study was to evaluate the amount of food waste occurring in these hospitals using a structured questionnaire and asking inpatients about the average percentage of food they had disposed of in the previous three days. The overall food wasted amounted to 41.6%. The main plates, first (pasta or rice), second plate (meat or fish), resulted in similar amounts of waste (38.5% and 39.7%, respectively). The side plate (vegetable or potatoes), however, generated the greatest amount of waste (55.0%); 40.7% of patients totally discarded this part of their meals. The type of food wastage among the three hospitals reflected similar patient behaviours, with the amount of food wasted never falling below 30%. Females tended to waste more food than males (59.1% vs. 38.2%; p = 0.000). Other variables were correlated with less food waste, such as having a good opinion of the food's quality (RR = 1.91; 95% C.I. = 1.68-2.17) and satisfaction with the foodservice in general (RR = 1.86; 95% C.I. = 1.64-2.10). Poor quality, different eating habits and the feeling of satiety were the main reasons patients gave for food waste. Our study suggests that the most promising way to reduce food waste in hospitals is to improve the quality of meals and to establish an individual, simplified and flexible meal reservation process based on specific needs and preferences.


Assuntos
Serviço Hospitalar de Nutrição/estatística & dados numéricos , Participação do Paciente/estatística & dados numéricos , Eliminação de Resíduos/estatística & dados numéricos , Adolescente , Adulto , Idoso , Idoso de 80 Anos ou mais , Estudos Transversais , Feminino , Humanos , Itália , Masculino , Pessoa de Meia-Idade , Inquéritos e Questionários , Adulto Jovem
10.
Br J Nurs ; 28(19): 1264-1265, 2019 Oct 24.
Artigo em Inglês | MEDLINE | ID: mdl-31680581

RESUMO

Emeritus Professor Alan Glasper, from the University of Southampton, discusses an initiative by the Government to review and improve the nutritional quality of hospital food.


Assuntos
Serviço Hospitalar de Nutrição/normas , Valor Nutritivo , Governo , Humanos , Medicina Estatal , Reino Unido
11.
Int J Behav Nutr Phys Act ; 16(1): 114, 2019 11 27.
Artigo em Inglês | MEDLINE | ID: mdl-31775798

RESUMO

BACKGROUND: Altering the availability of healthier or less-healthy products may increase healthier purchases, but evidence is currently limited. The current study aimed to investigate the impact of altering the absolute-and-relative availability of healthier and less-healthy products - i.e. simultaneously altering the number of options available and the proportion of healthier options - in hospital vending machines. METHODS: An adapted multiple treatment reversal design was used, altering products available in ten vending machines serving snack foods and/or cold drinks in one English hospital. Machines were randomised to one of two sequences for the seven 4-week study periods: ABCADEA or ADEABCA. In Condition A (study periods 1, 4 and 7) the proportions of healthier products were standardised across all machines, so that 25% of all snack slots and 75% of drink slots were healthier. In Condition B, 20% of vending machine slots were emptied by removing less-healthy products. In Condition C, the empty slots created in Condition B were filled with healthier products. Conditions D and E were operationalised in the same way as B and C, except healthier products were removed in D, and then less-healthy products added in E. Sales data were obtained from machine restocking records. Separate linear mixed models were conducted to examine the impact of altering availability on energy purchased (kcal) from (i) snacks or (ii) drinks each week, with random effects for vending machine. RESULTS: The energy purchased from drinks was reduced when the number of slots containing less-healthy drinks was decreased, compared to standardised levels (- 52.6%; 95%CI: - 69.3,-26.9). Findings were inconclusive for energy purchased from snacks when less-healthy snack slots were reduced (- 17.2%; 95%CI: - 47.4,30.5). Results for altering the number of slots for healthier drinks or snacks were similarly inconclusive, with no statistically significant impact on energy purchased. CONCLUSIONS: Reducing the availability of less-healthy drinks could reduce the energy purchased from drinks in vending machines. Further studies are needed to establish whether any effects might be smaller for snacks, or found with higher baseline proportions of healthier options.


Assuntos
Comportamento do Consumidor/estatística & dados numéricos , Distribuidores Automáticos de Alimentos/estatística & dados numéricos , Serviço Hospitalar de Nutrição/estatística & dados numéricos , Valor Nutritivo , Abastecimento de Alimentos , Humanos , Reino Unido
12.
Br J Nurs ; 28(19): 1164-1165, 2019 Oct 24.
Artigo em Inglês | MEDLINE | ID: mdl-31647740

RESUMO

Emeritus Professor Alan Glasper, from the University of Southampton, discusses an initiative by the Government to review and improve the nutritional quality of hospital food.


Assuntos
Serviço Hospitalar de Nutrição/normas , Valor Nutritivo , Governo , Humanos , Medicina Estatal , Reino Unido
13.
Nutr. hosp ; 36(5): 1223-1230, sept.-oct. 2019.
Artigo em Espanhol | IBECS | ID: ibc-184648

RESUMO

La nutrición clínica ha evolucionado en nuestro país desde la superespecialización de la nutrición parenteral (NPT) en la Unidad de Cuidados Intensivos (UCI) hasta lo que supone la atención comunitaria de salud. En sus inicios, la NPT se utilizaba en una mínima parte de pacientes hospitalizados. El desarrollo de la nutrición enteral (NE) supuso una ampliación de los beneficiados por lograr un correcto aporte nutricional. Al involucrarnos en el código de dietas, la responsabilidad se extendió a toda la población hospitalizada. Las técnicas de nutrición artificial se extendieron posteriormente al domicilio del paciente y se consolidó con la inclusión de la nutrición enteral domiciliaria (NED) en la cartera de servicios del Sistema Nacional de Salud (SNS). Para mejorar la prevención de la desnutrición, tras el estudio PREDYCES surgieron el Consenso Multidisciplinar y posteriormente la Alianza Más Nutridos, con los que el campo de la nutrición clínica se amplió a la Atención Primaria y a las residencias. El último escalón es la atención comunitaria de salud, una estrategia que se sustenta en el concepto de que la salud es algo más que la ausencia de enfermedad junto a la necesidad de implicar a los ciudadanos en sus propias decisiones sobre su estilo de vida y sobre cómo afrontar los problemas de salud


Clinical nutrition has evolved in our country from the super-specialization of parenteral nutrition (PN) in the Intensive Care Unit (ICU) up to the community care of health. In the beginning, PN was used in a minimum percentage of hospitalized patients; the development of the enteral nutrition (EN) meant an extension of the beneficiaries to achieve a correct nutritional contribution. By getting involved in the diet code the responsibility was extended to the entire hospitalized population. Artificial nutrition techniques were subsequently extended to the patient's home and consolidated with the inclusion of the home enteral nutrition (HEN) in the Spanish National Health Service (SNS) portfolio. To improve the prevention of malnutrition, after the PREDYCES study, the Multidisciplinary Consensus emerged and later the Alianza Más Nutridos was developed, in which the field of clinical nutrition was extended to Primary Care and nursing homes. The last step is community health care, a strategy that is based on the concept that health is more than the absence of disease along with the need to involve citizens in their own decisions about their lifestyle and how to address health problems


Assuntos
Humanos , Ciências da Nutrição/classificação , 52503 , Epidemiologia Nutricional , Serviço Hospitalar de Nutrição , Nutrição Parenteral no Domicílio , Nutrição Enteral , Saúde Pública/tendências
14.
Endocrinol. diabetes nutr. (Ed. impr.) ; 66(7): 425-433, ago.-sept. 2019. tab
Artigo em Espanhol | IBECS | ID: ibc-182862

RESUMO

Objetivos: Elaborar un registro de situación de los Servicios y Unidades de Endocrinología y Nutrición (S°EyN) del Sistema Nacional de Salud (SNS) y valorar sus recursos asistenciales para desarrollar, a partir de los resultados obtenidos, propuestas de políticas de mejora en los S°EyN. Material y métodos: Estudio descriptivo transversal de los pacientes atendidos en los S°EyN en hospitales generales de agudos del SNS en 2016. Se utilizaron datos obtenidos mediante RECALSEEN 2017, una encuesta «ad hoc» diseñada específicamente para este fin y de las altas dadas por los S°EyN registradas en el CMBD del SNS (2015). Resultados: De un total de 125 hospitales generales de agudos de más de 200 camas instaladas del SNS español, se han obtenido 88 respuestas de los S°EyN, que representan el 70%. El 47% de los S°EyN que respondieron eran servicios y el 31% secciones. El promedio de endocrinólogos por S°EyN era de 7,4±4,4, siendo la tasa media de endocrinólogos por cada 100.000 habitantes de 2,3±1. Las actividades asistenciales más relevantes eran la consulta (promedio de 12,3 primeras consultas por mil habitantes y año), hospital de día (mediana de 2.000 sesiones/año) e interconsulta hospitalaria (mediana de 900 interconsultas/año). El 83% de los S°EyN incorporaban una Unidad de Nutrición Clínica. La dotación de dietistas, técnicos en nutrición y bromatólogos en las Unidades de Nutrición Clínica era baja. En relación con la gestión de la calidad se detectó un amplio margen de mejora; solamente un 35% de los S°EyN tenían responsable de calidad y el 38% había implantado una gestión por procesos para aquellos más frecuentemente atendidos por la unidad. Existen notables diferencias en estructura, recursos y actividad de los S°EyN entre Comunidades Autónomas. Conclusiones: La encuesta RECALSEEN 2017 es útil para el análisis de los S°EyN. La notable variabilidad hallada en los indicadores de estructura, actividad y gestión probablemente indica relevantes diferencias y, por tanto, un amplio margen de mejora


Objectives: To elaborate a diagnosis of the situation regarding the assistance in the Services and Units of Endocrinology and Nutrition (S°EyN) of the National Health System of Spain (SNHS) and to develop, based on the results obtained, proposals for improvement policies in the S°EyN. Material and methods: Cross-sectional descriptive study of the patients treated in the S°EyN departments of acute general hospitals of the SNHS in 2016. Data were obtained through RECALSEEN 2017, an "ad hoc" survey designed specifically for this purpose, and the Minimum Basic Data Set of discharges given by the S°EN of the SNHS (2015). Results: 88 responses of S°EyN have been obtained forma total of 125 acute general hospitals of more than 200 beds installed in the SNHS (70% answers). 47% of the S°EyN respondents were services and 31% sections. The average of endocrinologists by S°EyN was 7.4±4.4, and the average rate of endocrinologists per 100,000 inhabitants was 2.3±1. The most relevant care activities were the consultation (average of 12.3 first consultations per thousand inhabitants and year), day hospital (median of 2,000 sessions/year) and in-hospital consultations (median of 900 in-hospital consultations/year). 83% of S°EyNhad a Clinical Nutrition Unit. The number of dietitians, nutrition technicians and nutritionists in the Clinical Nutrition Unit was low. In relation to quality management, a large margin for improvement was detected; only 35% of S°EyN had a responsible of quality and 38% had implemented process management for those most frequent processes in the unit. There were notable differences in structure, resources and activity of S°EyN between Autonomous Communities. Conclusions: RECALSEEN 2017 survey is a useful tool for the analysis of S°EyN. The remarkable variability found in the structure, activity and management indicators probably indicates significant differences and, therefore, a wide margin for improvement


Assuntos
Humanos , Unidades Hospitalares , Assistência ao Paciente/estatística & dados numéricos , Sistemas Nacionais de Saúde/organização & administração , Sistema de Registros/normas , Endocrinologistas/estatística & dados numéricos , Política de Saúde , Estudos Transversais , Gestão da Qualidade , Análise Estatística , Serviço Hospitalar de Nutrição/organização & administração , Serviço Hospitalar de Nutrição/normas , Endocrinologistas/organização & administração , Endocrinologistas/provisão & distribução
15.
Nursing (Säo Paulo) ; 22(254): 3043-3046, jul.2019.
Artigo em Português | LILACS, BDENF - Enfermagem | ID: biblio-1025931

RESUMO

O presente trabalho tem como objetivo validar um Guia Prático de Terapia Nutricional em Pacientes Idosos Hospitalizados para os profissionais da categoria de Nutrição. Trata-se de uma pesquisa metodológica do tipo descritiva com abordagem quantitativa. Participaram os Nutricionistas Clínicos Hospitalares que compõem o Serviço de Nutrição e Dietética dos hospitais estudados pela pesquisa e os Residentes Nutricionistas do Programa Multiprofissional de Urgência e Emergência da Santa Casa de Misericórdia de Sobral-CE, totalizando 23 profissionais. Após a construção da tecnologia educativa, a mesma foivalidada pelos participantes que atuam diretamente no atendimento nutricional aos idosos. O resultadoda avaliação global da tecnologia desenvolvida, por todos os avaliadores mostrou IVC(Índice de Validade de Conteúdo) acima de 0,78, tendo a pesquisa um IVC global de 0,95. Assim, a ferramenta pode ser considerada de ótima qualidade para a sistematização da assistência do nutricionista frente ao paciente idoso hospitalizado.(AU)


The present study aims to validate a Practical Guide to Nutrition Therapy in Hospitalized Elderly Patients for professionals in the Nutrition category. It is a methodological research of the descriptive type with quantitative approach. The Hospital Clinical Nutritionists that make up the Nutrition and Dietetics Service of the hospitals studied by there search and the Nutritionists Residents of the Multiprofessional Urgency and Emergency Program of the Santa Casa de Misericórdia de Sobral-CE, totaling 23 professionals participated. After the construction of the educational technology, it was validated by the participants Who act directly in the nutritional care for the elderly. The result of the overall evaluation of the technology developed by all the evaluators showed IVC (Content Validity Index) above 0.78, with a global IVC of 0.95. Thus, the tool can be considered of excellent quality for the systematization of the nutritionist's assistance to the hospitalized elderly patient.(AU)


El presente trabajo tiene como objetivo validar una Guía Práctica de Terapia Nutricional en Pacientes Ancianos Hospitalizados para los profesionales de la categoría de Nutrición. Se trata de una investigación metodológica del tipo descriptivo con abordaje cuantitativo. Participaron los Nutricionistas Clínicos Hospitalarios que componen el Servicio de Nutrición y Dietética de los hospitales estudiados por la investigación y los Residentes Nutricionistas del Programa Multiprofesional de Urgencia y Emergencia de la Santa Casa de Misericordia de Sobral-CE, totalizando 23 profesionales. Después de la construcción de la tecnología educativa, la misma fue validada por los participantes que actúan directamente en la atención nutricional a los ancianos. El resultado de la evaluación global de la tecnología desarrollada, por todos los evaluadores mostró IVC (Índice de Validez de Contenido) por encima de 0,78, teniendo la encuesta un IVC global de 0,95. Así, la herramienta puede ser considerada de óptima calidad para la sistematización de la asistencia del nutricionista frente al paciente anciano hospitalizado.(AU)


Assuntos
Humanos , Masculino , Feminino , Idoso , Guia de Prática Clínica , Saúde do Idoso Institucionalizado , Nutrição do Idoso , Serviço Hospitalar de Nutrição , Avaliação de Programas e Instrumentos de Pesquisa
16.
Nutrients ; 11(6)2019 Jun 24.
Artigo em Inglês | MEDLINE | ID: mdl-31238517

RESUMO

Malnutrition is a common and complex problem in hospitals. This study used an integrated knowledge translation approach to develop, implement, and evaluate a multifaceted, tailored intervention to improve nutrition care, delivery, and intake among acute medical inpatients. This observational, pre-post study was conducted in a medical ward at a public hospital in Australia. The intervention was co-developed with key stakeholders and targeted three levels: individuals (nutrition intake magnets at patient bedsides), the ward (multidisciplinary hospital staff training), and the organisation (foodservice system changes). Observational data were collected pre- and post-intervention on patient demographics, food intakes, and the mealtime environment. Data were entered into SPSS and analysed using descriptive and inferential statistics. Ethical approval was gained through the hospital and university ethics committees. A total of 207 patients were observed; 116 pre- and 91 post-intervention. After intervention implementation, patients' mean energy and protein intakes (in proportion to their estimated requirements) were significantly higher and the number of patients eating adequately doubled (p < 0.05). In summary, a multifaceted, pragmatic intervention, tailored to the study context and developed and implemented alongside hospital staff and patients, seemed to be effective in improving nutrition practices and patient nutrition intakes on an acute medical ward.


Assuntos
Dieta , Comportamento Alimentar , Serviço Hospitalar de Nutrição , Hospitalização , Pacientes Internados , Desnutrição/prevenção & controle , Estado Nutricional , Idoso , Idoso de 80 Anos ou mais , Ingestão de Energia , Feminino , Humanos , Masculino , Desnutrição/diagnóstico , Desnutrição/fisiopatologia , Desnutrição/psicologia , Refeições , Pessoa de Meia-Idade , Valor Nutritivo , Equipe de Assistência ao Paciente , Queensland , Fatores de Tempo , Pesquisa Médica Translacional , Resultado do Tratamento
17.
Br J Nurs ; 28(11): 739, 2019 Jun 13.
Artigo em Inglês | MEDLINE | ID: mdl-31188667

RESUMO

Sam Foster, Chief Nurse, Oxford University Hospitals, reflects on the problems of ensuring the quality of hospital food and examines the latest Government initiative to reduce costs.


Assuntos
Qualidade dos Alimentos , Serviço Hospitalar de Nutrição/economia , Serviço Hospitalar de Nutrição/normas , Custos e Análise de Custo , Humanos , Medicina Estatal , Reino Unido
18.
Nutr. hosp ; 36(3): 734-742, mayo-jun. 2019. graf
Artigo em Espanhol | IBECS | ID: ibc-184576

RESUMO

El Grupo de Trabajo de Gestión de SENPE tiene entre sus objetivos el desarrollo de procesos de evaluación en Nutrición Clínica. Con anterioridad se elaboró el documento denominado "Proceso de atención nutricional: guía de autoevaluación", como una herramienta concebida para ayudar a evaluar la calidad de la terapia nutricional en pacientes hospitalizados, fundamentalmente desde la perspectiva de la nutrición artificial. Ahora se presenta un texto complementario del anterior, en el que se describe el proceso por el que alimenta a los pacientes hospitalizados. Hemos dividido el proceso de alimentación hospitalaria en seis secciones, para las que se hace una descripción general y se proponen indicadores de calidad para su evaluación. Confiamos en que este trabajo sirva para mejorar la calidad de las dietas de los hospitales y para ayudar a los profesionales de la alimentación de los hospitales a hacer su labor más satisfactoria y efectiva


The Management Working Group of SENPE has among its objectives the development of evaluation processes in clinical nutrition. Previously, the document entitled "Process of nutritional care: self-evaluation guide" was prepared as a tool designed to help assess the quality of nutritional therapy in hospitalized patients, mainly from the perspective of artificial nutrition. Now, a complementary text of the previous one is presented, describing the process by which hospitalized patients are fed. We have divided the hospital feeding process into six sections, for which a general description is made and quality indicators are proposed. We hope that this work will serve to improve the quality of hospital food and help hospital food professionals to make their work more satisfactory and effective


Assuntos
Humanos , Avaliação Nutricional , Apoio Nutricional , Serviço Hospitalar de Nutrição/organização & administração , Qualidade dos Alimentos , Serviço Hospitalar de Nutrição/normas , Qualidade da Assistência à Saúde , Assistência Ambulatorial
19.
Nutr Hosp ; 36(3): 734-742, 2019 Jul 01.
Artigo em Espanhol | MEDLINE | ID: mdl-31144978

RESUMO

Introduction: The Management Working Group of SENPE has among its objectives the development of evaluation processes in Clinical Nutrition. Previously, the document entitled "Process of nutritional care: self-evaluation guide" was prepared as a tool designed to help assess the quality of nutritional therapy in hospitalized patients, mainly from the perspective of artificial nutrition. Now a complementary text of the previous one is presented, that describes the process by which hospitalized patients are fed. We have divided the hospital feeding process into six sections, for which a general description is made and quality indicators are proposed. We hope that this work will serve to improve the quality of hospital food and to help hospital food professionals to make their work more satisfactory and effective.


Assuntos
Serviço Hospitalar de Nutrição/normas , Terapia Nutricional/normas , Nutrição Enteral/normas , Alimentos Formulados/normas , Humanos , Pacientes Internados , Apoio Nutricional , Indicadores de Qualidade em Assistência à Saúde
20.
Turk J Med Sci ; 49(2): 675-682, 2019 Apr 18.
Artigo em Inglês | MEDLINE | ID: mdl-30997982

RESUMO

Background/aim: The aim of this study was to determine antibiotic resistance profiles and spa types of Staphylococcus aureus strains isolated from food business employees in Çanakkale, Turkey. Materials and methods: S.aureus isolates were collected from hand and nasal swabs of 300 individuals working in 17 food businesses and 9 hospital kitchens. All S. aureus isolates obtained from each carrier were typed by staphylococcal protein A (spa) typing method.Staphylococcal cassette chromosome mec (SCCmec) and multilocus sequence typing (MLST) of MRSA were performed by sequencing method. Results: Of the 300 individuals, 125 (41.6%) were found to be carriers of S. aureus, 215 isolates of which were obtained in total. Three (1.4%) of 215 isolates were identified as MRSA. Sixty spa types were identified among the 121 MSSA isolates, the most common being t084 (9%). A novel spa type was discerned and added to the Ridom SpaServer database as t14963. The MLST type of the MRSA strains identified as spa type t786 was ST88 and as spa type t223 was ST22. All MRSA were determined to be SCCmec type IVa. Conclusion: spa typing can be performed to screen for transmission of S. aureus. t786, ST88, and SCCmec IVa MRSA strains were identified for the first time in Turkey.


Assuntos
Portador Sadio/microbiologia , Infecções Comunitárias Adquiridas/microbiologia , Resistência Microbiana a Medicamentos , Manipulação de Alimentos , Serviço Hospitalar de Nutrição , Staphylococcus aureus Resistente à Meticilina/isolamento & purificação , Infecções Estafilocócicas/microbiologia , Infecções Comunitárias Adquiridas/terapia , Manipulação de Alimentos/estatística & dados numéricos , Serviço Hospitalar de Nutrição/normas , Serviço Hospitalar de Nutrição/estatística & dados numéricos , Mãos/microbiologia , Humanos , Testes de Sensibilidade Microbiana , Mucosa Nasal/microbiologia , Infecções Estafilocócicas/tratamento farmacológico , Turquia
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