Gastronomia hospitalar como ferramenta para avaliar a aceitação de dietas livres infantis em hospitais brasileiros – uma revisão.

Abstract

In the hospital environment, gastronomy is considered an important tool to be used by nutritionists, especially when it comes to improving the acceptance of children's hospital diets. Because they can respond with several behavioral changes, resulting from the disease process, as well as the removal of their family environment. The main goals of this science are the preparation of appetizing meals, taking advantage of the most diverse gastronomic techniques and methods of preparation, either by changing the presentation of the dish, inserting a new preparation, diverse cuts and textures, in order to improve the characteristics sensory effects of food. The aim of this study was to analyze in the scientific literature the role of hospital gastronomy in the level of acceptance of meals by hospitalized children in Brazil. This is a systematic review study with data collection carried out from primary sources, through a survey and bibliographic analysis of publications carried out between the years 2010 to 2020. The search for the articles took place in the databases at the Virtual Library of the Federal University of Campina Grande (UFCG), Latin American and Caribbean Literature in Health Sciences (LILACS), scientific Electronic Library Online (SciELO) and Google Scholar. The following descriptors were used: “gastronomy”, “hospital diet”, “child”, “acceptance” and “waste”. 26 papers were found, after the previous reading of the abstracts 19 were selected for analysis of the inclusion criteria, totaling 4 articles that fit according to the precepts of the thematic analysis. When applying gastronomic technique to the diet established by hospitals in some studies, they show that the increase in food intake has brought several benefits to infant patients and institutions, providing the restoration of appetite with the change in the presentation of the diet or insertion of new preparations served. It was observed that visual presentation is the attribute that can most positively influence the acceptance of children's diets. Regarding hospital profiles where hospital gastronomy is used, it was seen that the majority were university hospitals. It was concluded that the modification of the presentation of diets and / or inserting new preparations, showed, in most studies, a significant decrease in the rate of rejection and, consequently, improved the acceptance of meals by the child audience. However, children's hospital gastronomy is still a scarce topic in scientific literature.