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Pediatrik Yanık Hastalarinin Hastane Yemeklerini Tüketim Durumu ve Tüketimlerini Etkileyen Faktörler

Year 2022, , 185 - 190, 29.12.2022

Şule Aktaç , Begümhan Ömeroğlu Gülada , Esma Oguz , Aybike Cebeci , İzel Aycan Başoğlu

https://doi.org/10.26650/jchild.2022.968001

Abstract

Amaç: Bu çalışma, pediatrik yanık hastalarının hastane yemeklerini tüketme durumları ve tüketimlerini etkileyen faktörlerin belirlenmesini amaçlamaktadır. Yöntem: Haziran 2016 - Aralık 2017 tarihleri arasında yanık tedavi merkezinde yatarak tedavi gören 2-18 yaş aralığında, oral olarak beslenen 50 çocuk (19 kız, 31 erkek) ile yürütülmüştür. Gönüllü çocuklar ve çocuğun bakımından sorumlu gönüllü bireylere anket uygulanmıştır. Bulgular: En fazla yanık çeşidi olarak suda haşlama (%68,0) ve yanık yüzdesinin ortalama %15,1±8,0 olduğu bulunmuştur. Yanık derece ve yüzdesinin iştah durumunu ve yanık bölgesinin yemekleri tüketme durumunu etkilemediği saptanmıştır (p>0,05). İştahın azalmasına sebep olan faktörlerin başında huzursuzluk (%66,0), ağrı (%63,0) ve stres (%56,0) yer almıştır. Pediatrik yanık hastaların hastanedeki yemekleri bazen (%34,0) ve çok nadir/hiç (%32,0) tükettikleri belirtilmiştir. Hastane yemeklerini tüketmeyen çocukların %38,0’ı çoğunlukla dışarıdan yiyecek ve içecek temin ettikleri bulunmuştur. Pediatrik yanık hastaları hastane yemeklerinin çeşitliliğini, kıvamını, sıcaklığını, temizliğini, tazeliğini, porsiyon büyüklüğünü, görünüşünü ve hastane atmosferini uygun bulduklarını belirtmişlerdir. Sonuç: Hastanede çocuk yanık hastalarının tüketimine ve gereksinimine uygun besinlerin servis edilmesi ve tüketimlerinin kontrol edilmesi beslenme ihtiyaçlarının karşılanmasını ve medikal tedavisini destekleyecektir.

Keywords

Çocuk iştah hastane yemekleri pediatrik yanık yanık merkezi

References

  • 1. Chan MM, Chan GM. Nutritional therapy for burns in children and adults. Nutrition 2009;25:261-9. https://doi.org/10.1016/j. nut.2008.10.011 google scholar
  • 2. Karabiber, H. Yanıklı Çocuk Beslenmesi. İçinde: Ed. Selimoğlu. A. ed. Sağlıkta ve Hastalıkta Çocuk Beslenmesi. 1. Baskı. Ankara: Ankara Nobel Tıp 2014;1;386-396. google scholar
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  • 4. Dylewski ML, Prelack K, Weber JM, Keaney T, Ryan CM, Sheridan, et al. Malnutrition among pediatric burn patients: a consequence of delayed admissions. Burns 2010;36(8):185-1189. https://doi. org/10.1016/j.burns.2010.04.009 google scholar
  • 5. Engelund EH, Lassen A, Mikkelsen BE. The modernization of hospital food service—findings from a longitudinal study of technology trends in Danish hospitals. Nutrition & Food Science 2007;37(2):90–99. https://doi.org/10.1108/00346650710736354 google scholar
  • 6. O’Regan. Nutrition for patients in hospital. Nursing Standard 2009;23(23):35-41. https://doi:10.7748/ns2009.02.23.23.35.c6799 google scholar
  • 7. Keller H, Allard J, Vesnaver E, Laporte M, Gramlich L, Bernier P, et al. Barriers to food intake in acute care hospitals: a report of the Canadian Malnutrition Task Force. Journal of human nutrition and dietetics 2015;28(6):546-557. https://doi.org/10.1111/jhn.12314 google scholar
  • 8. Mccullough J, Marcus H, Keller H. The Mealtime Audit Tool (Mat) – Inter-Rater Reliability Testing Of A Novel Tool For The Monitoring And Assessment of Food Intake Barriers In Acute Care Hospital Patients. J Nutr Health Aging 2017;21(9);962-70. https://doi. org/10.1007/s12603-017-0890-7 google scholar
  • 9. Naithani S, Thomas IE, Whelan K, Morgan, Gulliford MC. Experiences of food access in hospital: A New Questionnaire measure. Clinical Nutrition 2009;28:625-630. https://doi. org/10.1016/j.clnu.2009.04.020 google scholar
  • 10. Senel E, Yasti AC, Reis E, Doganay M, Karacan CD, Kama NA. Effects on mortality of changing trends in the management of burned children in Turkey: eight years’ experience. Burns 2009;35(3):372- 7. https://doi:10.1016/j.burns.2008.07.020 google scholar
  • 11. Li H, Wang S, Tan J, Zhou J, Wu J, Luo G. Epidemiology of pediatric burns in southwest China from 2011 to 2015. Burns 2017;43(6):1306-17. doi: 10.1016/j.burns.2017.03.004. google scholar
  • 12. Sakallıoğlu AE, Başaran Ö, Tarım A, Türk E, Kut A, Haberal M. Burns in Turkish children and adolescents: nine years of experience. Burns 2007;33(1):46-51. https://doi.org/10.1016/j.burns.2006.05.003 google scholar
  • 13. Mabrouk A, Maher A, Nasser S. An epidemiologic study of elderly burn patients in Ain Shams University Burn Unit. Cairo. Egypt. Burns 2003;29:687-90. https://doi.org/10.1016/S0305- 4179(03)00071-8 google scholar
  • 14. Kim MY, Kim KJ, Lee KE. In-Patients’ Food Consumption and Perception on Foodservice Quality at Hospitals. J Korean Diet Assoc 2008;14(1):87-96. google scholar
  • 15. Şahin B, Demir C, Aycicek H, Cihangiroglu N. Evaluation of factors affecting the food consumption levels of inpatients in a Turkish armed forces training hospital. Food Quality and Preference 2007;18(3):555-9. https://doi.org/10.1016/j.foodqual.2006.07.008 google scholar
  • 16. Coyne I. Children’s experiences of hospitalization. Journal of Child Health Care 2006;10(4):326-36. https://doi. org/10.1177/1367493506067884 google scholar
  • 17. Carter LE, Klatchuk N, Sherman K, Thomsen P, Mazurak VC, Brunetwood MK. Barriers to Oral Food Intake for Children Admitted to Hospital. Canadian Journal of Dietetic Practice and Research 2019;80:1-5. https://doi.org/10.3148/cjdpr-2019-012 google scholar
  • 18. White M, Wilcox J, Watson R, Rogany A, Meehan L. Introduction of a patient centred snack delivery system in a children’s hospital increases patient satisfaction and decreases foodservice costs. Journal of foodservice 2008;19(3):194-9. https://doi. org/10.1111/j.1745-4506.2008.00100.x google scholar
  • 19. Hatchard L. Hospital lunches: giving children choice. Paediatric Nursing 2003;15:33-5. https://doi.org/10.7748/paed.15.10.33.s22 google scholar
  • 20. Şahin B, Demir C, Celik Y ve Teke AK. Factors affecting satisfaction level with the food services in a military hospital. Journal of medical systems 2006;30(5):381-387. https://doi.org/10.1007/ s10916-006-9022-3 google scholar
  • 21. Doorduijn AS, van Gameren Y, Vasse E, de Roos NM. At Your Request(®) room service dining improves patient satisfaction, maintains nutritional status, and offers opportunities to improve intake. Clin Nutr 2016;35(5):1174-80. https://doi.org/10.1016/j. clnu.2015.10.009 google scholar
  • 22. Naithani S, Whelan K, Thomas J, Gulliford MC ve Morgan M. Hospital inpatients’ experiences of access to food: a qualitative interview and observational study. Health Expectations 2008;11(3):294-303. https://doi.org/10.1111/j.1369-7625.2008.00495.x google scholar
  • 23. Zhang M, Yang L, Du G, Duan S, Liu D, Gao X ve Li D. Early diagnosis of infection occurs in burned patients and verification in vitro. International Journal of Laboratory Hematology 2018;40(4):448- 53. https://doi.org/10.1111/ijlh.12810 google scholar

Hospital Food Consumption Status and Factors Affecting Consumption in Pediatric Burn Patients

Year 2022, , 185 - 190, 29.12.2022

Şule Aktaç , Begümhan Ömeroğlu Gülada , Esma Oguz , Aybike Cebeci , İzel Aycan Başoğlu

https://doi.org/10.26650/jchild.2022.968001

Abstract

Objective: This study aimed to determine consumption status and the factors affecting the consumption of hospital meals in pediatric burn patients. Methods: The study was conducted with 50 orally fed children (19 girls, 31 boys) between the ages of 2-18 who were hospitalized in a burn center between June 2016-December 2017. A questionnaire was given to the voluntary children and the voluntary caregiver of the child. Results: The most common type of burns was scalding with hot water (68.0%) and the mean percentage of burns was 15.1±8.0%. It was determined that the burn grade, percentage, and burn area didn’t affect appetite (p>0.05). Restlessness (66.0%), pain (63.0%), and stress (56.0%) were found to be the factors that caused decreased appetite. It was reported that pediatric burn patients sometimes (34.0%) and very rarely/ never (32.0%) consumed hospital food. It was found that 38% of children who couldn’t consume hospital meals mostly were supplied with food and drink from outside. Pediatric burn patients stated that they found the variety, consistency, temperature, hygiene, freshness, portion size, appearance, and hospital atmosphere of the hospital meals appropriate. Conclusion: Serving foods suitable for the consumption and needs of pediatric burn patients in a hospital and controlling their consumption will support meeting the nutritional needs and medical treatment of patients.

Keywords

Child appetite hospital foods pediatric burn burn unit

References

  • 1. Chan MM, Chan GM. Nutritional therapy for burns in children and adults. Nutrition 2009;25:261-9. https://doi.org/10.1016/j. nut.2008.10.011 google scholar
  • 2. Karabiber, H. Yanıklı Çocuk Beslenmesi. İçinde: Ed. Selimoğlu. A. ed. Sağlıkta ve Hastalıkta Çocuk Beslenmesi. 1. Baskı. Ankara: Ankara Nobel Tıp 2014;1;386-396. google scholar
  • 3. Gürdal SÖ, Yücel T. Yanık giriş. epidemiyoloji ve etiyolojisi. Türkiye Klinikleri Tıp Bilimleri Dergisi 2007;3(1):1-3. google scholar
  • 4. Dylewski ML, Prelack K, Weber JM, Keaney T, Ryan CM, Sheridan, et al. Malnutrition among pediatric burn patients: a consequence of delayed admissions. Burns 2010;36(8):185-1189. https://doi. org/10.1016/j.burns.2010.04.009 google scholar
  • 5. Engelund EH, Lassen A, Mikkelsen BE. The modernization of hospital food service—findings from a longitudinal study of technology trends in Danish hospitals. Nutrition & Food Science 2007;37(2):90–99. https://doi.org/10.1108/00346650710736354 google scholar
  • 6. O’Regan. Nutrition for patients in hospital. Nursing Standard 2009;23(23):35-41. https://doi:10.7748/ns2009.02.23.23.35.c6799 google scholar
  • 7. Keller H, Allard J, Vesnaver E, Laporte M, Gramlich L, Bernier P, et al. Barriers to food intake in acute care hospitals: a report of the Canadian Malnutrition Task Force. Journal of human nutrition and dietetics 2015;28(6):546-557. https://doi.org/10.1111/jhn.12314 google scholar
  • 8. Mccullough J, Marcus H, Keller H. The Mealtime Audit Tool (Mat) – Inter-Rater Reliability Testing Of A Novel Tool For The Monitoring And Assessment of Food Intake Barriers In Acute Care Hospital Patients. J Nutr Health Aging 2017;21(9);962-70. https://doi. org/10.1007/s12603-017-0890-7 google scholar
  • 9. Naithani S, Thomas IE, Whelan K, Morgan, Gulliford MC. Experiences of food access in hospital: A New Questionnaire measure. Clinical Nutrition 2009;28:625-630. https://doi. org/10.1016/j.clnu.2009.04.020 google scholar
  • 10. Senel E, Yasti AC, Reis E, Doganay M, Karacan CD, Kama NA. Effects on mortality of changing trends in the management of burned children in Turkey: eight years’ experience. Burns 2009;35(3):372- 7. https://doi:10.1016/j.burns.2008.07.020 google scholar
  • 11. Li H, Wang S, Tan J, Zhou J, Wu J, Luo G. Epidemiology of pediatric burns in southwest China from 2011 to 2015. Burns 2017;43(6):1306-17. doi: 10.1016/j.burns.2017.03.004. google scholar
  • 12. Sakallıoğlu AE, Başaran Ö, Tarım A, Türk E, Kut A, Haberal M. Burns in Turkish children and adolescents: nine years of experience. Burns 2007;33(1):46-51. https://doi.org/10.1016/j.burns.2006.05.003 google scholar
  • 13. Mabrouk A, Maher A, Nasser S. An epidemiologic study of elderly burn patients in Ain Shams University Burn Unit. Cairo. Egypt. Burns 2003;29:687-90. https://doi.org/10.1016/S0305- 4179(03)00071-8 google scholar
  • 14. Kim MY, Kim KJ, Lee KE. In-Patients’ Food Consumption and Perception on Foodservice Quality at Hospitals. J Korean Diet Assoc 2008;14(1):87-96. google scholar
  • 15. Şahin B, Demir C, Aycicek H, Cihangiroglu N. Evaluation of factors affecting the food consumption levels of inpatients in a Turkish armed forces training hospital. Food Quality and Preference 2007;18(3):555-9. https://doi.org/10.1016/j.foodqual.2006.07.008 google scholar
  • 16. Coyne I. Children’s experiences of hospitalization. Journal of Child Health Care 2006;10(4):326-36. https://doi. org/10.1177/1367493506067884 google scholar
  • 17. Carter LE, Klatchuk N, Sherman K, Thomsen P, Mazurak VC, Brunetwood MK. Barriers to Oral Food Intake for Children Admitted to Hospital. Canadian Journal of Dietetic Practice and Research 2019;80:1-5. https://doi.org/10.3148/cjdpr-2019-012 google scholar
  • 18. White M, Wilcox J, Watson R, Rogany A, Meehan L. Introduction of a patient centred snack delivery system in a children’s hospital increases patient satisfaction and decreases foodservice costs. Journal of foodservice 2008;19(3):194-9. https://doi. org/10.1111/j.1745-4506.2008.00100.x google scholar
  • 19. Hatchard L. Hospital lunches: giving children choice. Paediatric Nursing 2003;15:33-5. https://doi.org/10.7748/paed.15.10.33.s22 google scholar
  • 20. Şahin B, Demir C, Celik Y ve Teke AK. Factors affecting satisfaction level with the food services in a military hospital. Journal of medical systems 2006;30(5):381-387. https://doi.org/10.1007/ s10916-006-9022-3 google scholar
  • 21. Doorduijn AS, van Gameren Y, Vasse E, de Roos NM. At Your Request(®) room service dining improves patient satisfaction, maintains nutritional status, and offers opportunities to improve intake. Clin Nutr 2016;35(5):1174-80. https://doi.org/10.1016/j. clnu.2015.10.009 google scholar
  • 22. Naithani S, Whelan K, Thomas J, Gulliford MC ve Morgan M. Hospital inpatients’ experiences of access to food: a qualitative interview and observational study. Health Expectations 2008;11(3):294-303. https://doi.org/10.1111/j.1369-7625.2008.00495.x google scholar
  • 23. Zhang M, Yang L, Du G, Duan S, Liu D, Gao X ve Li D. Early diagnosis of infection occurs in burned patients and verification in vitro. International Journal of Laboratory Hematology 2018;40(4):448- 53. https://doi.org/10.1111/ijlh.12810 google scholar
There are 23 citations in total.

Details

Primary Language Turkish
Subjects Paediatrics
Journal Section Research Articles
Authors

Şule Aktaç 0000-0002-2158-5015

Begümhan Ömeroğlu Gülada 0000-0001-9725-4450

Esma Oguz

Aybike Cebeci 0000-0002-5740-7376

İzel Aycan Başoğlu 0000-0003-1199-3194

Publication Date December 29, 2022
Published in Issue Year 2022

Cite

APA Aktaç, Ş., Ömeroğlu Gülada, B., Oguz, E., Cebeci, A., et al. (2022). Pediatrik Yanık Hastalarinin Hastane Yemeklerini Tüketim Durumu ve Tüketimlerini Etkileyen Faktörler. Çocuk Dergisi, 22(3), 185-190. https://doi.org/10.26650/jchild.2022.968001
AMA Aktaç Ş, Ömeroğlu Gülada B, Oguz E, Cebeci A, Başoğlu İA. Pediatrik Yanık Hastalarinin Hastane Yemeklerini Tüketim Durumu ve Tüketimlerini Etkileyen Faktörler. Çocuk Dergisi. December 2022;22(3):185-190. doi:10.26650/jchild.2022.968001
Chicago Aktaç, Şule, Begümhan Ömeroğlu Gülada, Esma Oguz, Aybike Cebeci, and İzel Aycan Başoğlu. “Pediatrik Yanık Hastalarinin Hastane Yemeklerini Tüketim Durumu Ve Tüketimlerini Etkileyen Faktörler”. Çocuk Dergisi 22, no. 3 (December 2022): 185-90. https://doi.org/10.26650/jchild.2022.968001.
EndNote Aktaç Ş, Ömeroğlu Gülada B, Oguz E, Cebeci A, Başoğlu İA (December 1, 2022) Pediatrik Yanık Hastalarinin Hastane Yemeklerini Tüketim Durumu ve Tüketimlerini Etkileyen Faktörler. Çocuk Dergisi 22 3 185–190.
IEEE Ş. Aktaç, B. Ömeroğlu Gülada, E. Oguz, A. Cebeci, and İ. A. Başoğlu, “Pediatrik Yanık Hastalarinin Hastane Yemeklerini Tüketim Durumu ve Tüketimlerini Etkileyen Faktörler”, Çocuk Dergisi, vol. 22, no. 3, pp. 185–190, 2022, doi: 10.26650/jchild.2022.968001.
ISNAD Aktaç, Şule et al. “Pediatrik Yanık Hastalarinin Hastane Yemeklerini Tüketim Durumu Ve Tüketimlerini Etkileyen Faktörler”. Çocuk Dergisi 22/3 (December 2022), 185-190. https://doi.org/10.26650/jchild.2022.968001.
JAMA Aktaç Ş, Ömeroğlu Gülada B, Oguz E, Cebeci A, Başoğlu İA. Pediatrik Yanık Hastalarinin Hastane Yemeklerini Tüketim Durumu ve Tüketimlerini Etkileyen Faktörler. Çocuk Dergisi. 2022;22:185–190.
MLA Aktaç, Şule et al. “Pediatrik Yanık Hastalarinin Hastane Yemeklerini Tüketim Durumu Ve Tüketimlerini Etkileyen Faktörler”. Çocuk Dergisi, vol. 22, no. 3, 2022, pp. 185-90, doi:10.26650/jchild.2022.968001.
Vancouver Aktaç Ş, Ömeroğlu Gülada B, Oguz E, Cebeci A, Başoğlu İA. Pediatrik Yanık Hastalarinin Hastane Yemeklerini Tüketim Durumu ve Tüketimlerini Etkileyen Faktörler. Çocuk Dergisi. 2022;22(3):185-90.