Publication: Grado de satisfacción de los pacientes hospitalizados con las dietas basales y terapéuticas en centros sanitarios públicos
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2016-08-25
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Universidad Complutense de Madrid
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Abstract
La satisfacción de las necesidades y expectativas de los pacientes se considera un indicador fundamental de la calidad de la asistencia proporcionada, entendida como una medida de eficacia, confort, pertinencia y control del funcionamiento del sistema sanitario (Donabedian, 1966; Monteagudo et al., 2003; Feldman et al., 2007). Los hospitales españoles están enfocados en la mejora de los cuidados y atención al paciente ingresado; por ello, la alimentación que el hospital presta está reconocida como un indicador importante de la satisfacción de los pacientes. La Alimentación Hospitalaria tiene como objetivo ayudar al personal sanitario a que el paciente se encuentre bien lo antes posible. Para lograr esto, es necesario proporcionar alimentos de buena calidad que hayan sido preparados y cocinados cuidadosamente para retener al máximo el valor nutritivo y presentados al paciente de forma apetitosa (Herrera et al., 2004). Es problemático definir la calidad de los alimentos porque depende de la evaluación del consumidor. A pesar de ello, se ha demostrado que las percepciones de un alimento están afectadas por muchos factores individuales que incluyen el sabor, olor, información del etiquetado, actitudes y recuerdos de experiencias anteriores (Imran, 1999). Las características sensoriales como aspecto, flavor, textura y temperatura se ha visto que son también importantes para los pacientes hospitalarios cuando juzgan la calidad de la comida (Clark, 1998). Textura y flavor tienen un efecto profundo sobre la percepción y la aceptabilidad; sin embargo, el papel de la textura es muy dependiente del producto de que se trate. Adjetivos sobre sus atributos como empapado, acuoso, grumoso, pegajoso, baboso, desmoronado y duro que proporcionan una pérdida de control en la boca no suelen normalmente gustar (Cardello, 1996b). La importancia relativa de un atributo es dependiente de un alimento particular. Las comidas de los pacientes son una parte integral del tratamiento hospitalario y el consumo de una dieta equilibrada es crucial para ayudar a su recuperación (Stratton et al., 2006). En los servicios de alimentación de los hospitales se sirven millones de comidas a diario (solamente en España, donde ese estima que existen unos 1000 hospitales, podemos esperar que el número de pensiones completas cada día ronde las 300.000) y el número atendido en un establecimiento puede variar de 20 a 2.000 personas...
Satisfying needs and expectations of patients have been considered a basic indicator of quality in the attention that hospital provides, understood as efficacy, comfort and performance control of the sanitary system (Donabedian, 1966; Monteagudo et al., 2003; Feldman et al., 2007). Spanish hospitals are focused on improving patient care and attention; for that reason, foodservice is being recognised as an important indicator on satisfaction. Hospital Foodservice has the aim of helping sanitary professionals for the prompt recovering of patients. To get so, it is necessary to provide good quality meals prepared carefully to retain the best nutritional quality and introduced to patients in a very appetizing way (Herrera et al., 2004). It is not easy to define food quality because it depends on consumer evaluation. Despite of this, it is being demonstrated that perceptions about food are affected by many individual factors that include taste, odour, label information, attitudes and remind of previous experiences (Imran, 1999). Sensorial characteristics, such as appearance, flavor, texture and temperature have shown to be as important for hospital patients when they judge food quality (Clark, 1998). Texture and flavor have a deep effect on perception and acceptability; however, the role of texture depends very much on the product we look. Some adjectives about its attributes as soggy, dump, lumpy, chewy, sticky and hard, that provide a control loss in the mouth, usually do not like Cardello, 1996b). The relative importance of an attribute depends on a particular food. Patients feeding is part of their medical treatment and consuming a balance diet is essential to help them to recover (Stratton et al., 2006). In foodservices around the world, millions of meals are served every day (just in Spain, in 1000 hospitals, more than 300.000 full pensions daily) and the number of consumer can vary between 20 and 2.000. The daily distribution of meals to every patient several times a day requires the correct maintenance of the characteristics of foodservice regarding TIMES, TEMPERATURES, HYGIENE, PRESENTATION and ORGANOLEPTIC CHARACTERISTICS of every kind of diet. Traditional methods are based on immediate cooking before serving and consuming. When demand increases, this working system is much more difficult to apply. Nevertheless, this affects plates palatability and even losses of some nutrients affecting by heat; for that reason, other solutions must be researched...
Satisfying needs and expectations of patients have been considered a basic indicator of quality in the attention that hospital provides, understood as efficacy, comfort and performance control of the sanitary system (Donabedian, 1966; Monteagudo et al., 2003; Feldman et al., 2007). Spanish hospitals are focused on improving patient care and attention; for that reason, foodservice is being recognised as an important indicator on satisfaction. Hospital Foodservice has the aim of helping sanitary professionals for the prompt recovering of patients. To get so, it is necessary to provide good quality meals prepared carefully to retain the best nutritional quality and introduced to patients in a very appetizing way (Herrera et al., 2004). It is not easy to define food quality because it depends on consumer evaluation. Despite of this, it is being demonstrated that perceptions about food are affected by many individual factors that include taste, odour, label information, attitudes and remind of previous experiences (Imran, 1999). Sensorial characteristics, such as appearance, flavor, texture and temperature have shown to be as important for hospital patients when they judge food quality (Clark, 1998). Texture and flavor have a deep effect on perception and acceptability; however, the role of texture depends very much on the product we look. Some adjectives about its attributes as soggy, dump, lumpy, chewy, sticky and hard, that provide a control loss in the mouth, usually do not like Cardello, 1996b). The relative importance of an attribute depends on a particular food. Patients feeding is part of their medical treatment and consuming a balance diet is essential to help them to recover (Stratton et al., 2006). In foodservices around the world, millions of meals are served every day (just in Spain, in 1000 hospitals, more than 300.000 full pensions daily) and the number of consumer can vary between 20 and 2.000. The daily distribution of meals to every patient several times a day requires the correct maintenance of the characteristics of foodservice regarding TIMES, TEMPERATURES, HYGIENE, PRESENTATION and ORGANOLEPTIC CHARACTERISTICS of every kind of diet. Traditional methods are based on immediate cooking before serving and consuming. When demand increases, this working system is much more difficult to apply. Nevertheless, this affects plates palatability and even losses of some nutrients affecting by heat; for that reason, other solutions must be researched...
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Tesis inédita de la Universidad Complutense de Madrid, Facultad de Medicina, Departamento de Medicina Preventiva y Salud Pública, leída el 15/12/2015