ABSTRACT
@#Older adults often had multiple non-communicable diseases (NCD) that will increase the risk of malnutrition. This study aimed to determine the health and nutrition status of the older adults residing in a rural area of Malaysia in Beranang, Selangor and to develop a nutrition guideline for older adults in community. This study involved two phases that includes need assessment (phase 1) and development of nutrition guideline and acceptance evaluation phase (phase 2). A total of 36 older adults were conveniently recruited for the need assessment phase in obtaining sociodemographic, health and nutrition status data. Results from phase 1 shows that 66.7% of older adults were diagnosed with a minimum one NCD, mainly hypertension (50%) and diabetes mellitus (27.8%). Food history showed that the older adults did not meet their requirement for energy, fat, folate, calcium, vitamin A, vitamin D, vitamin E, zinc and potassium. They also did not meet the requirement of serving size for fruits, vegetables, legumes, milk and milk products. Therefore, a nutrition guideline and diet therapeutic menu focuses on diabetes mellitus and hypertension has been developed for older adults and the caregivers. Evaluation of acceptance of the content of the guideline involved caregivers (n=20) and health professionals (n=7). A total of 85% caregivers agreed that the content was easy to understand, however, a few modifications must be done to attract and increase understanding towards the contents of the guideline. Professionals agreed that the addition of pictures, illustration and colours can help to transfer the information more effectively and more acceptable by caregivers and older adults. In conclusion, half of the older adults in this particular rural area have NCD and did not meet requirement for several macronutrients and micronutrients and serving size of fruits, vegetables, legumes and milk and milk products. Thus, a guideline for menu and therapeutic diet (Right Diet for Senior) was developed and was well accepted by the caregivers and health professionals.
ABSTRACT
Background and Objectives: The accountability of nurses for nutritional care and best nutritional practices in nutritional management has been shown to improve patient outcomes at hospitals. Several studies had been conducted before to explore the level of nutritional knowledge among nurses in different countries but there is paucity of data among nursing students. Therefore, the present study was designed to focus on bachelor level nursing students about the therapeutic nutritional towards CVDsMaterial and Methods: A cross sectional descriptive study was conducted among 97 nursing students studying in B.Sc. nursing and PBBN programme. Random sampling technique was used. Structured questionnaire was distributed to each participant to choose the most correct answer. The collected data was entered in Microsoft Excel for analysis. The level of knowledge was assessed on the basis of percentage score.Results: Out of total students, 42% were less than or equal to 20 years and 58% were greater than 20 years. Most of the students were from Dhanusha district. Almost all respondents had heard about the different types of diet, CVD (98.96%) but 1.03% respondent was not familiar with CVD. 93.81% respondents knew high blood cholesterol increases the incidence of heart disease and 85.56% responded that caffeinated beverage is harmful for myocardial infarction. The poor knowledge was found about good fats and bad fats among respondents.Conclusion: The basic information regarding CVDs was significant but the therapeutic nutritional knowledge among the nursing students was found to be satisfactory. Therefore, the improvement in the curriculum of undergraduate nursing courses is necessary regarding the proper therapeutic nutritional knowledge for its integration into health services effectively at hospitals.
ABSTRACT
The objectives of this study were to explore hospital foodservice management and to investigate conditions related to health insurance coverage of inpatient meals. A questionnaire was distributed to the nutrition departments of 44 hospitals in Seoul on July 2009. The average kitchen area was 0.5 m2, and centralized distribution systems were in place. Partition walls from contamination zones, separate work tables to prevent cross-contamination, exclusive areas for preparing tube feeding, and split carts with refrigerated and convection heat settings were largely used in tertiary hospitals. Most dietitians did meal rounds (93.2%) and surveyed for patient satisfaction (86.4%). The major theme of QI (Quality Improvement) was menu management (31.8%). The health insurance fees for meals were 4,938.9 won for a general diet, 5,199.8 won for a therapeutic diet, 4,067.0 won for tube feeding, 9,950.0 won for sterilized diet, and 18,383.4 won for diets not covered by health insurance. The prices for general and therapeutic diets were significantly lower in hospitals compared to tertiary or general hospitals (P<0.001). The cost composed of 48.3% food, 44.0% labor and 7.7% overhead for general diets and 47.9%, 44.5% and 7.6% for therapeutic diets. In the case of health insurance coverage for patient meals, the number of items applied to general diets averaged 2.8 out of 4 and for therapeutic diets it averaged 1.9 out of 3. To reform the health insurance coverage system for patient meals, it is urgent that the qualified level of patient meals is presented from a national viewpoint, and monitoring should be performed consistently by developing the evaluation tools.
Subject(s)
Humans , Convection , Diet , Enteral Nutrition , Fees and Charges , Hospitals, General , Hot Temperature , Hypogonadism , Inpatients , Insurance, Health , Meals , Mitochondrial Diseases , Ophthalmoplegia , Patient Satisfaction , Qi , Surveys and Questionnaires , Tertiary Care CentersABSTRACT
The purpose of this study was to investigate the inpatients' perception of therapeutic-diets and of explanation about those diets provided by hospitals and satisfaction on therapeutic-diets at hospitals in Busan. The subjects consisted of 155 inpatients at five hospitals, which all had over 400 beds. The research was performed through the interviewing process using questionnaires. Seventy five percent of patients had received an explanation for their therapeutic-diet and 57.4% of respondents were given a manual that explained the reason for the therapeutic-diet. The professionals who explained the therapeutic-diet was 61.7% dietitians and 25.6% doctors. 59.4% of the patients considered the dietitian to be suitable for explaining the diet and 25.6% patients believed the doctor to be suitable for explaining the diet. In terms of the patients' perception of the therapeutic-diet explanation, 74.5% of the patients understood very well, 78.9% of them perceived this explanation as very important, and 67.5% of them were satisfied. On a scale of 5.00 for therapeutic-diet satisfaction, the average scores were 2.95 for meal characteristics and 3.06 for service characteristics. The items that scored low in therapeutic-diet satisfaction were taste, seasoning and appearance of meals, provision of selective menu and consideration of personal preference. In terms of the perception of understanding the therapeutic-diet, patients who were provided a manual and an explanation gave high scores to 'taste', 'variety of diet', 'meeting opportunity with dietitians', and 'prompt dealing with meal complications'. There was a significant (p<0.05) positive correlation between satisfaction for the explanation of the therapeutic-diet and the degree of perceived benefits of the explanation to the nutrition-management and the satisfaction on the therapeutic-diet satisfaction. Therefore, the results of this study suggest that hospitals should increase support for explaining the therapeutic-diet by dietitians and develop menus based on the patients' preference and the taste of the meal.
Subject(s)
Humans , Surveys and Questionnaires , Diet , Inpatients , Meals , SeasonsABSTRACT
The purposes of this research were to investigate in-patients' perception on foodservice quality and to examine factors influencing their meal consumption at hospitals. Three general hospitals with over 400 beds in Seoul and Chon-An agreed to participate in the research. A total of 516 in-patients of the hospitals were surveyed on their meal consumptions, reasons of plate wastes, perceptions of foodservice quality, and demographic information. A response rate was 76% after excluding responses with significant missing data. On average the regular diet patients consumed 72%, 69%, and 68% of rice, soups, and side dishes served, respectively; the therapeutic diet patients consumed less than 70% of the meals they were served. The consumption rates did not differ significantly by diet type, gender, age, and hospitalization period. Among the therapeutic diet patients, those who had nutrition education consumed significantly more rice than the others (p<0.05). The main reasons why the patients did not eat all food served were 'lack of energy' and 'not tasty'. The patients' perception on foodservice quality was low; the therapeutic diet patients perceived more negatively than the regular diet patients in 'keeping hot food hot, cold food cold(p<0.05)', 'maintaining consistency of taste(p<0.01)', and 'providing nutrition information(p<0.01)'. To achieve the goal of the foodservice at hospitals, the dietitians can use the findings of the research in developing and implementing strategies to improve the patients' meal consumption. Recipe standardization, employee training, and production management will be useful for improving food quality and nutrition education on therapeutic diets for the patients will improve their meal consumption at hospitals.