Impacto da intervenção nutricional sobre a aceitação de uma refeição em pacientes hospitalizados.

Abstract

The hospital environment can influence positively or negatively the acceptance of diet by patients, where the preparations, dish presentation and other factors influence their satisfaction. The objective of this study was to evaluate the acceptance of the modification of a meal in hospitalized patients. Where it is a descriptive research with a quantitative analysis of cross- sectional with a representative sample of patients hospitalized at the University Hospital AlcidesCarneiro. A quantitative questionnaire was applied, filled out by properly trained appraiser, after installation of the menu with the hospital dietitians within the appropriate nutritional standards. Being applied in the lunch meal, where the data were collected at the Internal Medicine, one on the female ward and the other male ward. After the questionnaires, when observed the presence of suggestions in the field of "observations" was taken to the nutritionists responsible for the clinic, making the changes, seeking to better acceptance of the menus. The final data were analyzed by a comparative analysis (numerical) between the days of the study. It was observed that all the variables evaluated showed good acceptance by the patients over 85%, most were classified between Good/Great where hygiene/care was considered the best factor, also realizing that the preferred day for all evaluated genres was the day 04, and may be associated with the type of protein offered in preparation. Analyzed the categories of observations submitted by the patients it was observed that the consistency (37.3%) was one of the main factors for exchange request, due to the use of implants or type of pathologies. Other factors highlighted was the preference (19.28%) and aversions (11.16%) food which is noted the need to examine the characteristics of each patient. The observation of the taste of low sodium diet (17.9%) being an interference factor in the acceptability of menus, so it was used as a strategy to use lemon juice to improve the taste. It was concluded that patients have a good satisfaction in relation to the hospital's menu, which shows the quality of hospital service nutrition offered, realizing the need to create strategies that fit the identified problems with simple solutions such as using the lemon juice on low sodium diet.