2008
DOI: 10.1016/j.clnu.2007.10.004
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Improvement in the quality of the catering service of a rehabilitation hospital

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Cited by 44 publications
(52 citation statements)
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“…Female sex and immobility were the factors that were the second and third most-strongly associated factors with impaired food intake, which pointed toward structural and organizational factors in hospitals, namely food provision (25), portion size (26), choice of portion size, ward activities around mealtimes, and availability of support in association with eating (11). The third sensitivity analysis with the target variable eating more than nothing compared with nothing endorsed this finding: eating nothing did not depend on the sex of the patient.…”
Section: Discussionmentioning
confidence: 99%
“…Female sex and immobility were the factors that were the second and third most-strongly associated factors with impaired food intake, which pointed toward structural and organizational factors in hospitals, namely food provision (25), portion size (26), choice of portion size, ward activities around mealtimes, and availability of support in association with eating (11). The third sensitivity analysis with the target variable eating more than nothing compared with nothing endorsed this finding: eating nothing did not depend on the sex of the patient.…”
Section: Discussionmentioning
confidence: 99%
“…Sin embargo, teniendo en cuenta que la DH afecta entre el 25-50% de los pacientes que ingresan en un centro hospitalario, parece acertado reflejar que la percepción de la alimentación en nuestro hospital debería ser más elevada (2-4). La mayoría de los trabajos que analizan la satisfacción alimentaria de los pacientes hospitalizados reflejan que los valores con mayor influencia en la satisfacción de los alimentos son: la temperatura, el horario, el tamaño de las porciones, así como la calidad y la preparación (20,27,28).…”
Section: Discussionunclassified
“…Hay descritos en la literatura diferentes factores que pueden influir en la percepción que tienen los pacientes sobre la alimentación recibida como pueden ser la temperatura, el sabor, la variedad, la cantidad o incluso, los horarios (16)(17)(18)(19). Un aumento en la satisfacción relacionada con su alimentación puede contribuir a una mayor ingesta por parte del paciente y por tanto, ayudar en la mejora del estado nutricional (20,21).…”
Section: Introductionunclassified
“…Hospital expectations often place the food and nutrition service as an undervalued support service [16], even though changes and improvements in hospital diets and nutritional care can prevent nutritional aggravations [7,8,12,17] that have a negative impact on the length of hospital stay and hospitalization costs [10,11,[18][19][20]. Moreover, such amelioration can also impact patient's perception of the hospitalization experience positively [21,22].…”
Section: Introductionmentioning
confidence: 99%
“…Nutritional status in hospital inpatient has been the object of many studies [6][7][8][9][10][11], but there are only a few literature works on quality indicators concerning hospital food and nutrition services (HFNSs) as well as food and nutritional care actions conducted by dietitians in health institutions [12][13][14][15]. Hospital expectations often place the food and nutrition service as an undervalued support service [16], even though changes and improvements in hospital diets and nutritional care can prevent nutritional aggravations [7,8,12,17] that have a negative impact on the length of hospital stay and hospitalization costs [10,11,[18][19][20].…”
Section: Introductionmentioning
confidence: 99%