[对第三级医院的医院菜单的满意度]
Verónica González-Abreu1, Virginia Soria-Utrilla2, Viyey Kishore Doulatram-Gamgaram3
1UGC de Endocrinología y Nutrición. Hospital Regional Universitario de Málaga. Instituto de Investigación Biomédica de Málaga (IBIMA).
Nutricion hospitalaria
|January 22, 2026
概括
住院患者报告说,他们对医院食品的满意度很高,大多数人食用了足够的份量. 这表明医院餐饮服务在管理患者营养和预防营养不良方面是有效的.
科学领域:
- 临床营养学 临床营养学
- 医院食品服务 医院食品服务
- 患者的满意度 患者的满意度
背景情况:
- 与疾病相关的营养不良是西班牙的一个重要问题,需要改善医院食品的质量和摄入量.
- 患者对医院菜单的看法直接影响食品消费和营养状况.
研究的目的:
- 评估患者的满意度和与医院菜单相关的食物摄入量.
- 确定影响第三级医院环境中的满意度和摄入量的因素.
主要方法:
- 在马拉加大学区域医院 (Hospital Regional Universitario de Málaga) 接受363名住院患者的横截面调查.
- 收集关于人口统计,消化症状,饮食摄入量和对食物温度,呈现,准备和时间表的满意度的数据.
主要成果:
- 77.7%的患者至少吃了一半的饭.
- 食品温度 (88.1%),准备 (78%) 和呈现 (79.6%) 的高满意度报告.
- 整体菜单满意度平均为7.36分之一.
结论:
- 住院患者对提供的菜单表示高度满意.
- 对食物温度,呈现和准备的积极接受表明有效的医院餐饮.
- 充足的饮食消费表明了医院食品服务的成功管理.
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