Predictores de la satisfacción de los pacientes con la alimentación de un hospital público de Madrid

Fernández-Martínez, Beatriz; Alguacil-Pau, A.I.; Crespo-Sevilla, R.; García-Vega, A.

doi:10.1016/j.cali.2012.09.005

Cited by 5 publications

(6 citation statements)

References 23 publications

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“…At cooking, there is no temperature control, which does not guarantee the effectiveness of the thermal treatment; and there is no temperature control of foods during the distribution phase, which can compromise both the hygienic-sanitary quality of the foods as well as the satisfaction of the patients, because the improper temperature of the meals is considered one of the main causes of complaints of the hospitalized patients, as demonstrated in various studies (Johns et al, 2010;Sousa et al, 2011;Ferreira et al, 2013;Fernández-Martínez et al, 2013).…”

Section: Resultsmentioning

confidence: 99%

Good hygiene practices in hospital nutrition services: the view of internal and external auditors

et al. 2016

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The objective of this study was to evaluate the hygienic-sanitary conditions of hospital nutrition services according to internal and external auditors, before and after intervention, based on the requirements of Good Hygiene Practices. Fifteen hospital nutrition services were evaluated based on a checklist applied by internal auditors and by an external auditor. The intervention program was prepared and implemented in all the locations over one year, and was composed of four points: 1) training; 2) preparation of the action plan; 3) preparation of the documentation; 4) monthly visits to motivate the food handlers and responsible technicians, accompaniment and assistance in the implementation of Good Hygiene Practices. An improvment in the application of Good Hygiene Practices was observed in the hospital nutrition services after the systematic intervention, in the view of both the internal and external auditors, except the requirement related to operational aspects, which had a low percentage of adequacy, both before and after the intervention Before the intervention, there was a significant difference between the evaluation of the internal auditors and the external auditor, which was not found later. These results suggest that the systematic intervention assisted in the adoption of Good Hygiene Practices by hospital nutrition services, according to both the internal and external auditors, and contributed to increasing the knowledge of the internal auditors.

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Section: Resultsmentioning

confidence: 99%

Good hygiene practices in hospital nutrition services: the view of internal and external auditors

et al. 2016

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“…On the other hand, although the hospital diet is not always well received by patients, nevertheless, those who presented COVID-19 reported better satisfaction with the diet (gastronomic experience) during the hospital stay. It is worth mentioning that similar studies [21][22][23][24][25] conducted in patients without COVID-19, found that hospitalized patients reported high levels of satisfaction with the hospital diet. These results could indicate the adequate progress in the quality of care by the nutrition service staff and with the diet served.…”

Section: Discussionmentioning

confidence: 86%

“…Likewise, the degree of satisfaction with respect to hospital diets (complete or therapeutic) has been evaluated by some authors to include improvements in nutritional care processes, but without relating them to the variables described above. [21][22][23][24][25] Several investigations that studied the percentage of food waste of the hospital diet to quantify the intake or determine the acceptability of the diets served, resulted in an average value between 30-40%, which has a direct effect on the nutritional status of the patient. 15,[26][27][28][29] In a study of nutritional therapy in hospitalized patients by COVID-19, nutritional intake was found to be at the lower limit or below the recommended amounts.…”

Section: Introductionmentioning

confidence: 99%

Dietary Intake, Stress, Anxiety, and Satisfaction with Nutrition Services in Patients with and without COVID-19

Rodas-Vargas¹,

Huayta-Quispe²,

Mamani³

et al. 2023

JMDH

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Background Dietary intake constitutes a fundamental support in hospitalized patients to reduce morbimortality, risk of complications, and hospital stay. Objective We compared dietary intake, stress, anxiety, and satisfaction with the nutrition service in patients with and without COVID-19; we also analyzed the correlation between the variables mentioned. Methods A cross-sectional, comparative, and correlational study was carried out. A total of 215 patients were selected by non-probability convenience sampling (97 with COVID-19 and 118 without COVID-19). Results Patients with COVID-19 presented a higher percentage of “all the dish served” consumption (63.9%), as well as a higher percentage of “high” anxiety (18.6%) and “very high” satisfaction (28.9%) compared to their counterparts without COVID-19. The stress variable was predominantly moderate in both groups (57.7% vs 55.9%). Statistically significant and indirect correlation was found between satisfaction and stress level (rho = −0.289; p<0.01) in patients without COVID-19; similarly, between intake and stress level (rho =−.254; p<0.05) in patients with COVID-19. Both groups presented a statistically significant and direct correlation between anxiety and stress level (rho =0.432 without COVID-19, rho = 0.525 with COVID-19; p<0.01). Conclusion The findings suggest a multidisciplinary intervention, in which the improvement of mental health in the study population is contemplated and to coadunate the negative effects on the perception of the quality of care of the nutrition service and on dietary intake.

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“…Responda a la siguiente cuestión siguiendo el siguiente criterio: mucho peor de lo que esperaba/peor de lo que esperaba/como lo esperaba/mejor de lo que esperaba/mucho mejor de lo que esperaba -¿Usted cómo diría que es la alimentación del hospital? Responda a la siguiente cuestión con una nota numérica sobre una escala de 0 a 10 (el valor 0 simbolizada la peor nota y el valor 10 la mejor nota) -¿Cómo considera usted que es la comida que recibe en este que cada estudio presenta encuestas diferentes, en mayor medida no validadas (4,(25)(26)(27). Sin embargo, teniendo en cuenta que la DH afecta entre el 25-50% de los pacientes que ingresan en un centro hospitalario, parece acertado reflejar que la percepción de la alimentación en nuestro hospital debería ser más elevada (2-4).…”

Section: Discussionunclassified

Análisis del grado de satisfacción alimentaria percibido por los pacientes en un hospital de tercer nivel

et al. 2016

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Análisis del grado de satisfacción alimentaria percibido por los pacientes en un hospital de tercer nivel Assessment of the level of alimentary satisfaction received by patients in a tertiary hospital AbstractIntroduction: Food is a key element of nutritional support of hospitalized patients. To assess the level of food acceptance is essential to fi ght hospitalary malnutrition. Aims: a) To determine the level of satisfaction of patients to our diets; and b) to analyse variables associated with a higher level of satisfaction (appetite and type of diet). Material and methods: Cross-sectional descriptive study. A survey was used, including socio-demographic data, qualitative data as well as the overall assessment of the patient. The global level of satisfaction was compared depending on the appetite and on the type of diet (therapeutic versus basal; with salt versus unsalted) (non-parametric Krustal-Wallis test and T-students for independent samples, respectively). Results: One thousand four hundred and thirteen patients. Age: 53.9 ± 19 year old; 51.3% women. Therapeutic diet (34.9%). Only 39.4% took a salted diet. The 66.8% confi rmed previous admissions. Food hospital for 43% of patients was "as expected", while for 44.1% "better than it was expected". Meal times were adequate for 89.1% and the time for eating enough in 96.4%. About the food served, the percentage of patients who considered as good or very good: taste (56.3%), smell (65.5%), cooked (69.2%), variety (67.6%), temperature (70.4%). The global assessment of food on scale 1 to 10 was 6.8 ± 2.3. The appetite was associated with a signifi cant increase in global food patient satisfaction (p < 0.01). The type of diet or the presence of salt were not related to a relevant increase of satisfaction with the patient's diet (p = 0.99 y 0.35, respectively). Conclusions: Although the level of satisfaction of our hospital diet is reasonable, we should introduce improvements which enhance its acceptance. Appetite is associated with a signifi cant increase in global food satisfaction. The presence of salt or the type of diet (basal versus therapeutic) is not related to an outstanding improvement of the overall assessment of the diet.

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Predictores de la satisfacción de los pacientes con la alimentación de un hospital público de Madrid

Cited by 5 publications

References 23 publications

Good hygiene practices in hospital nutrition services: the view of internal and external auditors

Good hygiene practices in hospital nutrition services: the view of internal and external auditors

Dietary Intake, Stress, Anxiety, and Satisfaction with Nutrition Services in Patients with and without COVID-19

Análisis del grado de satisfacción alimentaria percibido por los pacientes en un hospital de tercer nivel

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