评估医院的饮食和营养护理质量。

Gauging food and nutritional care quality in hospitals.

机构信息

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.

出版信息

Nutr J. 2012 Sep 6;11:66. doi: 10.1186/1475-2891-11-66.

DOI:10.1186/1475-2891-11-66

PMID:22954229

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC3478216/

Abstract

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.

摘要

背景

必须评估和评分食品和营养护理质量，以提高卫生机构的效率。本研究旨在检测和比较公立和私立医院食品和营养护理质量相关的措施。

方法

通过对 37 家医院的医院食品和营养服务（HFNS）进行结构化访谈，评估了两个质量控制指标，即营养护理质量（NCQ）和医院餐饮服务质量（FSQ）。还评估了 HFNS 相对于每床和每顿膳食的人力资源。

结果

公立和私立机构之间的比较表明，HFNS 工作人员（p=0.02）和营养师（p<0.01）与每床医院床位的比例存在统计学显著差异。公立和私立机构符合 NCQ 标准的平均比例分别为 51.8%和 41.6%。符合 FSQ 标准的公立和私立医疗机构的比例分别为 42.4%和 49.1%。每个体（NCQ 和 FSQ）的大多数行动在两种类型的机构之间差异很大。NCQ 受到医院类型（综合医院）和临床营养师的存在的积极影响。FSQ 受到机构规模的影响：大型和中型医院明显优于小型医院。