Simon S
Nurs Pract. 1991;4(2):7-11.
The survey was carried out at one hospital to evaluate the nutrient content of the food served to and consumed by eight female patients. A weighed food intake was undertaken on the subjects chosen, over three days. Observations were also recorded regarding the nursing and catering practices relating to meals. The results showed that the food served to this group of patients was deficient in energy, folic acid, iron and vitamin D and that this group of patients failed to achieve an adequate vitamin C, protein, calcium and fibre intake. Problems also existed with the ordering and service procedure for meals, timing of meals, quantities of food delivered to the ward and procedure of patients who are eating poorly. Although the numbers in the survey were too small for statistical analysis, it was felt that the results were as representative as possible. This survey was felt to be very worthwhile and highlighted the need for all members of staff involved in the care of these patients to work together to consider ways that the patients' food intake could be improved in the future. The study, carried out by a dietitian is particularly relevant to the work of nurses in this field, as they are often the key persons affecting the patient's choice and consumption of food.
该调查在一家医院开展，旨在评估提供给8名女性患者并由她们食用的食物的营养成分。对选定的受试者进行了为期三天的食物摄入量称重记录。同时还记录了与用餐相关的护理和餐饮操作情况。结果显示，这群患者所食用的食物能量、叶酸、铁和维生素D含量不足，且这群患者未能摄入足够的维生素C、蛋白质、钙和纤维。在用餐的订购和服务流程、用餐时间、送到病房的食物量以及进食不佳患者的处理流程方面也存在问题。尽管调查样本数量过少无法进行统计分析，但仍认为结果具有尽可能高的代表性。此次调查被认为非常有价值，它凸显了所有参与这些患者护理工作的工作人员需要共同努力，思考未来如何改善患者的食物摄入量。由一名营养师开展的这项研究与该领域护士的工作尤为相关，因为他们往往是影响患者食物选择和摄入量的关键人员。
