Gauging food and nutritional care quality in hospitals

Nutrition Journal

Edson Zangiacomi Martinez²  Vania Aparecida Leandro-Merhi¹  Rossana Pacheco da Costa Proença⁴  Anete Araújo de Sousa⁴  Rosa Wanda Diez-Garcia³ 

[1]Faculty of Nutrition, PUC Campinas, Av. John Boyd Dunlop, s/n., Campinas, SP, 13060-904, Brazil

[2]Department of Social Medicine, Faculty of Medicine of Ribeirão Preto, University of São Paulo, Av. Bandeirantes, 3900, Ribeirão Preto, SP, 14049-900, Brazil

[3]Laboratory of Food Practices and Behavior – PrátiCA, Nutrition and Metabolism, Department of Internal Medicine, Faculty of Medicine of Ribeirão Preto, University of São Paulo, Av. Bandeirantes, 3900, Ribeirão Preto, SP 14049-900, Brazil

[4]Department of Nutrition, Federal University of Santa Catarina, Campus Universitário, Florianópolis, SC, 88040-900, Brazil

关键词: Private hospital;    Public hospital;    Nutritional care;    Food care;   

Others  :  824027
DOI  :  10.1186/1475-2891-11-66

 received in 2012-03-21, accepted in 2012-08-27,  发布年份 2012

【 摘 要 】

Background

Food and nutritional care quality must be assessed and scored, so as to improve health institution efficacy. This study aimed to detect and compare actions related to food and nutritional care quality in public and private hospitals.

Methods

Investigation of the Hospital Food and Nutrition Service (HFNS) of 37 hospitals by means of structured interviews assessing two quality control corpora, namely nutritional care quality (NCQ) and hospital food service quality (FSQ). HFNS was also evaluated with respect to human resources per hospital bed and per produced meal.

Results

Comparison between public and private institutions revealed that there was a statistically significant difference between the number of hospital beds per HFNS staff member (p = 0.02) and per dietitian (p < 0.01). The mean compliance with NCQ criteria in public and private institutions was 51.8% and 41.6%, respectively. The percentage of public and private health institutions in conformity with FSQ criteria was 42.4% and 49.1%, respectively. Most of the actions comprising each corpus, NCQ and FSQ, varied considerably between the two types of institution. NCQ was positively influenced by hospital type (general) and presence of a clinical dietitian. FSQ was affected by institution size: large and medium-sized hospitals were significantly better than small ones.

Conclusions

Food and nutritional care in hospital is still incipient, and actions concerning both nutritional care and food service take place on an irregular basis. It is clear that the design of food and nutritional care in hospital indicators is mandatory, and that guidelines for the development of actions as well as qualification and assessment of nutritional care are urgent.

【 授权许可】

   
2012 Diez-Garcia et al.; licensee BioMed Central Ltd.

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