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Ciência & Saúde Coletiva

versão impressa ISSN 1413-8123

Resumo

DIEZ-GARCIA, Rosa Wanda; PADILHA, Marina  e  SANCHES, Maísa. Hospital food: proposals for qualification of the Food and Nutrition Service, evaluated by the scientific community. Ciênc. saúde coletiva [online]. 2012, vol.17, n.2, pp.473-480. ISSN 1413-8123.  https://doi.org/10.1590/S1413-81232012000200020.

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.

Palavras-chave : Hospital food; Hospital food service; Hospital nutritional care.

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