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

Abstract

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.

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

“…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.…”

“…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.…”

Impact of hospitalization on nutritional status in persons aged 65 years and over (NUTRIFRAG Study): Protocol for a prospective observational study

“…Some factors that may explain the high rates of disease-related malnutrition and dysphagia are the lack of means and the scarcity of information on nutrition by professionals [ 13 ], as well as the quality of the food offered in hospitals [ 19 ]. The level of acceptance of hospital food has an important relationship with the user’s overall satisfaction and quality of life during admission [ 20 ]. Thus, the assessment of the quality of menus during hospital admission and patient satisfaction is considered an appropriate method of nutritional assessment in patients at risk of malnutrition and dysphagia [ 21 ].…”

Cómo el paciente percibe y genera expectativas sobre un determinado servicio

“…Es un resultado a alcanzar dentro de lo establecido legalmente, dentro del derecho a la atención de la salud de toda la población y como misión del Sistema Nacional de Salud, que es un Sistema Único, Estatal, Integral y Gratuito. (Benítez et al, 2016(Benítez et al, , p. 1362.…”