Pediatrik Yanık Hastalarinin Hastane Yemeklerini Tüketim Durumu ve Tüketimlerini Etkileyen Faktörler

Year 2022, Volume: 22 Issue: 3, 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

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

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

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