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1.
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
2.
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
3.
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
4.
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
5.
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
6.
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
7.
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
8.
Int J Health Care Qual Assur ; 32(3): 599-610, 2019 Apr 15.
Artigo em Inglês | MEDLINE | ID: mdl-31018799

RESUMO

PURPOSE: This paper presents an interpretive data analysis from a superordinate study that aimed to determine foodservice satisfaction. The purpose of this paper is to determine inpatient hospital foodservice experiences. DESIGN/METHODOLOGY/APPROACH: The authors used secondary data obtained from 419 respondents: (225 (53.70 per cent) males, 178 (42.48 per cent) females and 16 (3.82 per cent) undisclosed) participants. A comparative, quantitative and cross-sectional approach was applied to provide insight into hospital foodservice experiences. The Wilcoxon-Mann-Whitney test, interpreted at 0.05 error rate, was used to compare male and female patient experiences. FINDINGS: Male patients had significantly higher rank-sum scores than female patients in almost all items (p<0.0001). The study revealed that hospital personnel, especially foodservice staff, had an unsatisfactory communication approach. ORIGINALITY/VALUE: This is the first South African study that compares female and male inpatient foodservice perceptions. Hospital managers and stakeholders may need to consider patient's gender, as a significant factor that is associated with patient experiences, when embarking on improving foodservice systems.


Assuntos
Serviço Hospitalar de Nutrição/normas , Satisfação do Paciente/estatística & dados numéricos , Adolescente , Adulto , Idoso , Atitude , Estudos Transversais , Empatia , Feminino , Humanos , Masculino , Pessoa de Meia-Idade , Fatores Sexuais , África do Sul , Adulto Jovem
9.
Int J Health Care Qual Assur ; 32(2): 447-458, 2019 Mar 11.
Artigo em Inglês | MEDLINE | ID: mdl-31017070

RESUMO

PURPOSE: The purpose of this paper is to assess patient perceptions regarding South African hospital foodservice quality. DESIGN/METHODOLOGY/APPROACH: In total, 419 questionnaires were administered to surgical and medical inpatients consuming a normal diet in six South African provinces. A number of 23 urban and 10 rural hospitals were sampled. Inpatients were surveyed for their opinions on hospital foodservice quality with a view to improving meals and food delivery processes. FINDINGS: Results revealed lower patient satisfaction with aspects relating to foodservice reliability. Among other issues, inpatients were not informed about meal times (overall median=0), had to wait longer than expected for their meals and were not informed about delays (overall median=2). Menu items were not explained to inpatients (overall median=0), and inpatients were not informed about nutritional values (overall median=0). Consequently, patients opined that they were not willing to use the hospital foodservice in future (overall median=2). ORIGINALITY/VALUE: To identify South African healthcare issues that need improvement, it is necessary to establish where to act. These findings create awareness among authorities and hospital managers to consider patient perceptions when they review and try to improve public hospital foodservice quality, which could also assist in ensuring improvement in food consumption levels, thereby combating South African hospital malnutrition.


Assuntos
Serviço Hospitalar de Nutrição/normas , Satisfação do Paciente , Melhoria de Qualidade/organização & administração , Adolescente , Adulto , Atitude do Pessoal de Saúde , Estudos Transversais , Características Culturais , Empatia , Feminino , Humanos , Masculino , Pessoa de Meia-Idade , Percepção , Características de Residência , África do Sul , Adulto Jovem
10.
Braz J Biol ; 79(2): 191-200, 2019.
Artigo em Inglês | MEDLINE | ID: mdl-30365634

RESUMO

The hygienic and sanitary control in Food and Nutrition Units (FNU) is considered a standard procedure to produce adequate meals and reduce the risk of foodborne diseases and hospital infections. This study aimed to evaluate the isolation and identification of bacteria from equipment and food contact surfaces in a hospital FNU as well as to evaluate the sanitary condition. Likewise, it was analyzed the adhesion of the microorganisms on polyethylene cutting boards. The presence of aerobic mesophilic microorganisms, yeasts, molds, coagulase-positive staphylococci, coliform and fecal coliform, and Escherichia coli were analyzed on eating tables, countertop surfaces and cutting boards used for meat or vegetable handling, and equipment such as microwaves and refrigerators. The molecular identification it was done by 16S rRNA gene sequencing. The adhesion of the microorganisms (biofilm formation) on meat and vegetable cutting boards was also evaluated by scanning electron microscopy. The results showed high numbers of all microorganisms, except for E. coli , which was not observed in the samples. The molecular analysis identified species of the Enterobacteriaceae family and species of the Pseudomonadaceae family. Scanning electron microscopy analyses revealed bacterial adhesion on the cutting board surfaces. The results obtained in this study indicated that the hygienic conditions of surfaces like plastic cutting boards and equipment in this hospital FNU were inadequate. The achievement and application of standard operating procedures could positively help in the standardization of sanitary control, reducing the microbial contamination and providing a safe food to hospitalized patients.


Assuntos
Microbiologia Ambiental , Microbiologia de Alimentos , Serviço Hospitalar de Nutrição/normas , Tipagem Molecular , Bactérias/classificação , Bactérias/genética , Bactérias/isolamento & purificação , Biofilmes , Fungos/classificação , Fungos/genética , Fungos/isolamento & purificação , Humanos
11.
Nutr. clín. diet. hosp ; 39(1): 141-145, 2019. graf
Artigo em Português | IBECS | ID: ibc-184199

RESUMO

Introdução: As Unidades Alimentação e Nutrição hospitalares orientam-se principalmente para a oferta de refeições nutricionalmente equilibradas e seguras do ponto de vista da qualidade higiênico-sanitária e, adicionalmente, para a recuperação ou manutenção da saúde dos indivíduos. Objetivos: Aprimorar a assertividade na distribuição de dietas hospitalares por via oral, visando garantir a qualidade do atendimento nutricional prestado. Métodos: Estudo observacional, descritivo, de natureza prospectiva, realizado entre os 02 a 13 de abril de 2018, no período matutino, desenvolvido em uma Unidades Alimentação e Nutrição hospitalar de um hospital público, localizado região metropolitana de Belém. Bandejas de refeição de pacientes caracterizaram a amostra, e a ocorrência de quase-falhas foram quantificadas pelo Índice de Erros de Dietas, e aprimorar práticas de controles. Resultados: No período, foram servidas 813 dietas e Índice de Erros de Dietas de 8,31% antes e 2,72% após as práticas aprimoradas. Conclusão: O gerenciamento das situações de risco para as falhas na distribuição de dietas hospitalares demonstrou ser eficaz na prevenção de erros de dietas, oferecendo ao paciente um cuidado nutricional mais seguro


Introduction: The Hospital Food and Nutrition Units are mainly oriented towards the provision of nutritionally balanced and safe meals from the point of view of hygienic-sanitary quality and, additionally, for the recovery or maintenance of individuals' health. Objective: To improve assertiveness in the distribution of oral hospital diets, aiming at guaranteeing the quality of the nutritional care provided. Methodology: Observational, descriptive, prospective study, performed between April 02 and 13, 2018, in the morning, developed in a hospital Food and Nutrition Units of a public hospital, located in the metropolitan region of Belém. Patient meal trays characterized the sample, and the occurrence of near misses were quantified by the Diet Errors Index, and to improve control practices. Results: In the period, 813 diets and Diet Errors Index of 8.31% were served before and 2.72% after the improved practices. Conclusions: The management of risk situations for failures in the distribution of hospital diets has proven to be effective in the prevention of dieting errors, providing the patient with safer nutritional care


No disponible


Assuntos
Humanos , Gestão de Riscos/métodos , Terapia Nutricional/normas , Prescrição Inadequada/estatística & dados numéricos , Armazenamento de Alimentos/normas , Segurança do Paciente/normas , Serviço Hospitalar de Nutrição/normas , Boas Práticas de Fabricação
12.
Cien Saude Colet ; 23(12): 4033-4042, 2018 Dec.
Artigo em Inglês | MEDLINE | ID: mdl-30539988

RESUMO

The objective of this study was to evaluate the food safety performance of food services and its associated factors. The study involved 84 food businesses in the city of Santos as follows: street food kiosks and beach kiosks (street food), commercial restaurants, hospitals and school meal services (institutional food services). A food safety checklist with 81 items was applied. The overall percentage of adequacy was lower in street food kiosk (49.7%) and beach kiosk (62.0%) than in restaurants (69.7%), hospitals (83.9%) and schools (86%). Institutional and commercial restaurants showed higher scores of food safety performance than street food services, mainly regarding risker practices. The variables positively associated with food safety performance in commercial restaurants were: presence of a nutritionist as leader and adequate structure. These results show that street food services need, in a mediate way, the implementation of new strategies and regulations to improve food safety. A nutritionist acting as food safety leader may improve the food safety performance at commercial restaurants.


Assuntos
Manipulação de Alimentos/normas , Inocuidade dos Alimentos/métodos , Serviços de Alimentação/normas , Nutricionistas/organização & administração , Restaurantes/normas , Brasil , Lista de Checagem , Estudos Transversais , Serviço Hospitalar de Nutrição/normas , Humanos , Instituições Acadêmicas
13.
Int J Health Care Qual Assur ; 31(8): 1082-1088, 2018 Oct 08.
Artigo em Inglês | MEDLINE | ID: mdl-30415622

RESUMO

PURPOSE: The purpose of this paper is to examine whether the negative impressions consumers hold toward institutional food can be remedied by subtle changes in menu descriptions. While an expectancy-disconfirmation explanation would suggest this, a negativity bias explanation would suggest otherwise. DESIGN/METHODOLOGY/APPROACH: The authors test the research question using an experimental 2 × 2 full factorial design, with data collected from 100 university students. FINDINGS: The results show that when hospital menus are made somewhat fancier in their description, consumers evaluate the food as more attractive and menu variation to be greater. This implies that the judgments are more likely to be based on an expectancy-disconfirmation process that on being subject to negativity bias. RESEARCH LIMITATIONS/IMPLICATIONS: The authors study perceived attractiveness and menu variation, but future research should include taste perceptions and consumption volume. PRACTICAL IMPLICATIONS: Institution managers could improve consumer perceptions of how attractive the food being served is, and the perceived variation in their menus, by subtly changing the course descriptions to become fancier. However, as such, a strategy based on an expectancy-disconfirmation process, institution managers should beware not to sweeten the pill too much, i.e., making promises they cannot keep may backfire if one makes the menus too fancy compared to what is delivered. ORIGINALITY/VALUE: The authors extend current knowledge on menu label effects by addressing them for food suppliers, which are inherently associated with low food quality. The authors also show that when managers apply such strategies, the effect is due to a disconfirmation process rather than a negativity bias.


Assuntos
Qualidade dos Alimentos , Serviço Hospitalar de Nutrição/normas , Planejamento de Cardápio/normas , Melhoria de Qualidade/organização & administração , Humanos
14.
J Nutr Gerontol Geriatr ; 37(3-4): 158-168, 2018.
Artigo em Inglês | MEDLINE | ID: mdl-29963971

RESUMO

This pilot study evaluated the introduction of a bistro evening meal service in a geriatric inpatient unit by comparing patient intake, satisfaction and meal quality of this new service to the usual central preplated service. Ten meals were observed under each condition (n = 30; mean age 79 years, 47% male). Data were collected on intake of each meal component (none, », ½, ¾, all; converted to energy and protein using known food composition data), patient satisfaction with meals (meal flavor/taste, appearance, quality, staff demeanor; seven-point scale) and meal quality (sensory properties, temperature; five-point scale). Independent t-tests were used to compare energy and protein intakes between bistro and preplated services. There was no difference in mean energy or protein intake (energy: 2524 ± 927 kJ vs. 2692 ± 857 kJ, p = 0.612; protein: 29 ± 12 g vs. 27 ± 11 g, p = 0.699) patient satisfaction or meal quality between the bistro and preplated meal services. Patients were provided with fewer meal items during the bistro service, but ate a higher proportion of what was provided to them. Implementing a bistro service did not increase intake, satisfaction or meal quality in this study, suggesting that meal plating may be only one of many factors influencing intake and satisfaction of older inpatients.


Assuntos
Ingestão de Energia , Serviço Hospitalar de Nutrição , Desnutrição , Valor Nutritivo , Satisfação do Paciente , Idoso , Proteínas na Dieta , Ingestão de Alimentos , Feminino , Serviço Hospitalar de Nutrição/organização & administração , Serviço Hospitalar de Nutrição/normas , Geriatria/métodos , Geriatria/normas , Humanos , Pacientes Internados/estatística & dados numéricos , Masculino , Desnutrição/epidemiologia , Desnutrição/prevenção & controle , Refeições , Projetos Piloto , Estados Unidos
15.
Ned Tijdschr Geneeskd ; 1622018 Jul 13.
Artigo em Holandês | MEDLINE | ID: mdl-30040302

RESUMO

OBJECTIVE: To investigate whether a novel meal service, FoodforCare, improves dietary intake and patient satisfaction, compared to the traditional 3-meals a day service (TMS). DESIGN: We performed a prospective cohort study at medical (Gastroenterology) and surgical (Gynecology, Urology, Orthopedics) wards. Patients were offered TMS (July 2015 - May 2016; n = 326) or FfC meal service (after stepwise introduction per ward from January 2016 - December 2016; n = 311). METHOD: Primary outcome was the mean percentage of protein and energy intake relative to requirements, between patients receiving TMS and those receiving FfC, on the first and fourth day of full oral intake. Patient satisfaction comprised rating of the experienced quality of the meals and the meal service by means of a validated questionnaire. RESULTS: Patient characteristics were similar between groups, with the exception that the FfC group contained more oncology patients (p = 0.028). FfC improved mean daily protein intake (in g/day) relative to requirements (1.2 g/kg/day) at day 1 (mean % ± SD: 79 ± 33 vs. 59 ± 28; p < 0.05) and day 4 (73 ± 38 vs. 59 ± 29; p < 0.05). Mean daily energy intake (in kcal/day) relative to requirements improved at day 1 (88 ± 34 vs. 70 ± 30; p < 0.05) and day 4 (84 ± 40 vs. 73 ± 31; p = 0.05). On a scale of 1-10, patient satisfaction remained unchanged, in terms of food quality (7.7 ± 1.5 vs. 7.4 ± 1.4; p = 0.09) and meal service (7.8 ± 1.3 vs. 7.7 ± 1.1; p = 0.29). The FfC group was more satisfied with the appearance and smell of the meals (both p < 0.05). CONCLUSION: Implementation of this novel meal service substantially improved protein and energy intake while maintaining, and to some extent, improving patient satisfaction.


Assuntos
Proteínas na Dieta/administração & dosagem , Ingestão de Energia , Serviço Hospitalar de Nutrição , Satisfação do Paciente , Alimentos/normas , Serviço Hospitalar de Nutrição/normas , Humanos , Refeições , Estudos Prospectivos , Recomendações Nutricionais , Inquéritos e Questionários
16.
Prev Chronic Dis ; 15: E58, 2018 05 17.
Artigo em Inglês | MEDLINE | ID: mdl-29786502

RESUMO

In February and March 2017 we examined barriers and facilitators to financial sustainability of healthy food service guidelines and synthesized best practices for financial sustainability in retail operations. We conducted qualitative, in-depth interviews with 8 hospital food service directors to learn more about barriers and facilitators to financial sustainability of healthy food service guidelines in retail food service operations. Analysts organized themes around headers in the interview guide and also made note of emerging themes not in the original guide. They used the code occurrence and co-occurrence features in Dedoose version 7.0.23 (SocioCultural Research Consultants) independently to analyze patterns across the interviews and to pull illustrative quotes for analysis. Two overarching themes emerged, related to 1) the demand for and sales of healthy foods and beverages, and 2) the production and supply of healthy foods and beverages. Our study provides insights into how hospital food service directors can maximize revenue and remain financially viable while selling healthier options in on-site dining facilities.


Assuntos
Serviço Hospitalar de Nutrição/economia , Serviço Hospitalar de Nutrição/normas , Alimentos , Política Nutricional , Bebidas , Promoção da Saúde , Humanos , Valor Nutritivo
17.
Asia Pac J Clin Nutr ; 27(3): 533-539, 2018.
Artigo em Inglês | MEDLINE | ID: mdl-29737799

RESUMO

BACKGROUND AND OBJECTIVES: Patients requiring therapeutic diets in hospital are at risk of exposer to dietary errors that may pose an acute threat to their safety. This study aimed to determine the prevalence of meal-related errors among hospitalised patients prescribed therapeutic diets, following the implementation of an electronic foodservice system (EFS). METHODS AND STUDY DESIGN: This observational study involved six wards in a tertiary metropolitan hospital that used an EFS for meal ordering and plating. Participants were adult medical inpatients receiving a therapeutic diet for medical or nutritional reasons. Meal accuracy was assessed for up to 48-hours per patient by comparing the dietary items placed on patients' meal trays or personal meals consumed by patients to their therapeutic diet prescription. Inaccuracies were categorised as critical or non-critical errors and were identified as having occurred at one of four steps in the EFS: menu planning (main-meals), meal assembly (mainmeals), meal delivery (mid- and main-meals) and meal consumption (personal-meals). RESULTS: A total of 167 inpatients were included in the study. Of the 906 meals assessed, 69 errors (8%) were observed; with 97% classified as critical. Error rates differed according to the foodservice system step assessed: 17% for menu planning, <1% for meal assembly, 53% for meal delivery: main-meals, 9% for meal delivery: mid-meals and 33% meal consumption. CONCLUSION: An EFS almost completely eliminated errors associated with meal assembly. However, when foodservice staff and patients selected dietary items at ward level (without a guiding system) a substantial number of potentially critical errors occurred.


Assuntos
Dietoterapia , Serviço Hospitalar de Nutrição/normas , Refeições , Erros Médicos , Adulto , Idoso , Feminino , Humanos , Masculino , Pessoa de Meia-Idade , Estudos Prospectivos
18.
Can J Diet Pract Res ; 79(2): 48-54, 2018 06 01.
Artigo em Inglês | MEDLINE | ID: mdl-29546766

RESUMO

PURPOSE: Patient satisfaction with hospital food enhances consumption and adequate intake of nutrients required for recovery from illness/injury and maintenance of health; accordingly, the nutrient content of the menu must balance patient preferences. This study of Ontario hospital foodservice departments collected data on current practices of analyzing the nutritional adequacy and assessing patient satisfaction with menus, and it explored perceptions of priority issues. METHODS: Foodservice managers/directors from 57 of 140 (41%) hospitals responded to cross-sectional in-depth telephone interviews. Deductive analysis of responses to open-ended questions supplemented quantitative data from closed-ended questions. RESULTS: The hospitals without long-term care facilities (LTCFs) assessed regular (58%), therapeutic (53%), and texture-modified (47%) menus for nutritional adequacy. This differed from hospitals governing LTCFs where there was a higher frequency of assessment of regular (75%), therapeutic (75%), and textured-modified (66%) menus. Most departments (86%-94%) obtained patient satisfaction feedback at the departmental/corporate levels. Many identified budget and labour issues as priorities rather than assessing menus for nutritional adequacy and patient satisfaction. CONCLUSIONS: Hospital menus were not consistently assessed for nutritional adequacy and patient satisfaction; common assessment methodologies and standards were absent. Compliance standards seem to increase the frequency of menu assessment as demonstrated by hospitals governing LTCFs.


Assuntos
Serviço Hospitalar de Nutrição/estatística & dados numéricos , Planejamento de Cardápio , Avaliação Nutricional , Satisfação do Paciente , Estudos Transversais , Cultura , Serviço Hospitalar de Nutrição/economia , Serviço Hospitalar de Nutrição/normas , Prioridades em Saúde/economia , Humanos , Planejamento de Cardápio/economia , Terapia Nutricional , Necessidades Nutricionais , Valor Nutritivo , Ontário , Inquéritos e Questionários
19.
Clin Nutr ESPEN ; 24: 140-147, 2018 04.
Artigo em Inglês | MEDLINE | ID: mdl-29576353

RESUMO

BACKGROUND & AIMS: Interventions such as oral nutritional supplements (ONS), fortified meals and mid-meals, feeding assistants and Protected Mealtimes have shown some impact on nutritional intake in research studies, but embedding them in practise remains challenging. This study monitored nutritional intake of older medical inpatients as dietary and mealtime interventions were progressively implemented into routine practise. METHODS: Series of three prospectively evaluated patient cohorts allowed comparison of nutritional intake of 320 consented medical inpatients aged 65 + years: cohort 1 (2007-8), cohort 2 (2009) and cohort 3 (2013-14) as nutrition care interventions were progressively introduced and embedded. Interventions focused on 'assisted mealtimes', fortified meals and mid-meals, and ONS. Energy and protein intake were calculated from visual plate waste of individual meal and mid-meal components on day 5 of admission. Nutrition care processes were evaluated by mealtime audits of diet type, assistance and interruptions on the same day. One-way ANOVA and chi square tests were used for comparison between cohorts. RESULTS: Significant, progressive improvements in energy and protein intake were seen between cohorts (energy: cohort 1: 5073 kJ/d; cohort 2: 5403 kJ/d; cohort 3: 5989 kJ/d, p = 0.04; protein: cohort 1: 48 g/d, cohort 2: 50 g/d, cohort 3: 57 g/d, p = 0.02). Greater use of fortified meals and mid-meals and sustained improvements in mealtime assistance likely contributed to these improvements. CONCLUSIONS: Multi-faceted system-level approach to nutrition care, including changes to dietary and mealtime care processes, was associated with measureable and sustained improvements in nutritional intake of older inpatients over a seven year period.


Assuntos
Ingestão de Energia/fisiologia , Serviço Hospitalar de Nutrição , Serviços de Saúde para Idosos , Desnutrição Proteico-Calórica/dietoterapia , Idoso , Idoso de 80 Anos ou mais , Suplementos Nutricionais , Feminino , Serviço Hospitalar de Nutrição/normas , Alimentos Fortificados , Humanos , Pacientes Internados , Masculino , Refeições , Terapia Nutricional , Necessidades Nutricionais , Estado Nutricional , Estudos Prospectivos , Desnutrição Proteico-Calórica/prevenção & controle , Melhoria de Qualidade
20.
Prev Chronic Dis ; 15: E22, 2018 02 15.
Artigo em Inglês | MEDLINE | ID: mdl-29451117

RESUMO

Most Americans consume more than the recommended daily level of sodium, and tools are needed to assess and improve food practices related to sodium. We describe how the Sodium Practices Assessment Tool (SPAT) was developed and used in 19 hospitals and senior meal facilities in upstate New York. Initial results identified opportunities for improvement in food preparation, presentation, and purchasing practices to reduce sodium consumption. Pre-post comparison results showed significant increases in the use of herbs, spices, unsalted butter, fruits and vegetables, and in the availability of lower-sodium foods. Food service sites can use SPAT to assess sodium practices, inform development of action plans, and measure change over time.


Assuntos
Serviço Hospitalar de Nutrição/normas , Planejamento de Cardápio/normas , Valor Nutritivo , Sódio na Dieta/efeitos adversos , /métodos , Serviço Hospitalar de Nutrição/estatística & dados numéricos , Hospitais , Humanos , Hipertensão/prevenção & controle , New York , Sódio na Dieta/administração & dosagem
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