Nutri O Hospitalar

473

Hospital food: proposals for qualification of the Food and Nutrition Service, evaluated by the scientific community

Rosa Wanda Diez-Garcia 1
Marina Padilha 1
Maísa Sanches 1

1

PrátiCA - Laboratório de
Práticas e Comportamento
Alimentares, Departamento de Clínica Médica,
Faculdade de Medicina de
Ribeirão Preto,
Universidade de São Paulo.
Av. dos Bandeirantes 3900,
Monte Alegre. 14049-900
Ribeirão Preto SP. [e-mail] Abstract The scope of this paper is to validate proposals used to qualify hospital food by the Brazilian scientific community. An electronic questionnaire was applied to clinical nutrition professionals registered on the Lattes Platform (Brazilian database of institutions and researchers’ curricula in the areas of Science and Technology).
The questionnaire incorporated a Likert scale and had spaces for comments. The themes dealt with patient participation, the nutritional and sensory quality of hospital diets, and planning and goals of the Hospital Food and Nutrition Service (HFNS).
The questionnaire also asked for the top five priorities for a HFNS. Proposals with total or partial adherence equal to or greater than 70% were considered to be approved. All proposals had total adherence equal to or greater than 70%. The proposal that had minimal adherence (70%) was the one that proposed that nutritional intervention must be arranged by mutual agreement with the patient. The proposal that had maximal adherence (93%) was the one advocating that there must be statistical control on diets prescribed by the
HFNS. The most cited priorities referred to infrastructure and training of human resources (40%), the quality of hospital food (27%) and the nutritional status of the patient.
Key words Hospital food, Hospital food service,
Hospital nutritional care

Resumo Objetivo: validar proposições para qualificar a alimentação hospitalar pela comunidade científica brasileira. Materiais e Métodos: aplicouse um questionário eletrônico a profissionais da