Interfaces on the Acceptance of the Pureed Diet in a Public University Hospital

Juliana Costa Fernandes¹, Ana Maria Keller Jochims², Ana Beatriz Almeida de Oliveira¹, Martine Elisabeth Kienzle Hagen¹ & Virgílio José Strasburg^1*

¹Nutrition Department, Cesan/HCPA, Universidade Federal do Rio Grande do Sul (UFRGS), Brazil
²Nutrition Department, Hospital de Clínicas de Porto Alegre, Brazil

Dr. Virgílio José Strasburg, Faculdade de Medicina UFRGS. R. Ramiro Barcelos, 2400, Porto Alegre (RS), Brazil.

Keywords: Diet Therapy; Quality Control; Dietary Services; Food Satisfaction; Purred Diet

Abstract

The food for collectivities is one of the areas of the nutritionist’s action and comprise food and nutritional care of occasional or defined public. Evaluating the patient’s satisfaction with tools that provide feedback is necessary to have a positive acquisition of improvement for the quality of services provided. The objective of the study was to understand how evaluation tools can improve the acceptance and satisfaction of the pureed diet consumed by patients of a university hospital in the city of Porto Alegre on Brazil. This research is a cross-sectional retrospective descriptive and quantitative study. Secondary data from the Nutrition and Dietetics Service of the hospital were used, referring to the years 2015, 2016 and 2017. A quantitative survey was used to evaluate the lunch meal as a diet received evaluating some sensorial aspects of the meal, besides questions referred to schedule, hygiene and attendance. In the assessment of the acceptance level of the pureed diet was applied an instrument for valuation of consumption through the analysis of food left-over. Data found were inserted on Microsoft Office Excel and were presented in absolute, average and percentage frequencies. The results showing that the eight variables considered in the pureed diet satisfaction survey, the ones that obtained the worst performances were the items assessing sensorial questions of flavour, temperature and variety. The valuation of the acceptance survey established consumption results below the expected for what is considered regular acceptance. In this study the results of the satisfaction survey uphold the assessments found in the acceptance survey and this way was possible to identify that these tools complement each other. It is recommended to carry out similar studies in other hospital institutions as a way to improve the quality of hospital diets inorder to increase their consumption.

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