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Hastane Diyet Hizmetleri

Year 2023, Volume: 8 Issue: 4, 544 - 546, 18.12.2023
https://doi.org/10.26453/otjhs.1387254

Abstract

Bir hastanenin diyet hizmeti, hastanede yatan hastaların sağlığının iyileştirilmesinde ve hastanenin itibarının arttırılmasında çok önemli bir rol oynamaktadır. Yüksek kaliteli bir diyet hizmeti sağlamak için dikkatli planlama, uygun düzen, sistematik menü planlaması ve yemek sunumları sırasında yeterli yardım ve denetim esastır. Diyetisyen veya yemek servisi yöneticisi, hastaların iyi hazırlanmış, dengeli ve estetik açıdan güzel bir beslenme almalarını sağlamaktan sorumludur. Diyet hizmetlerinden sorumlu kişi, yatan hasta ikramlarını, diyet danışmanlığını ve ticari ikram hizmetlerini denetler. Bununla birlikte, eğitim, öğretim ve araştırmadan da sorumludurlar.

References

  • Agarwal E, Ferguson M, Banks M, Batterham M, Bauer J, Capra S, Isenring E. Malnutrition and poor food intake are associated with prolonged hospital stay, frequent readmissions, and greater in-hospital mortality: Results from the Nutrition Care Day Survey 2010. Clin. Nutr. 2013;32:735745. doi:10.1016/j.clnu.2012.11.021
  • Saunders J, Smith T, Stroud M. Malnutrition and undernutrition. Medicine. 2018;47:152-158. doi:10.1016/j.mpmed.2018.12.012
  • Kontogianni MD, Anna K, Bersimis F, et al. Exploring factors influencing dietary intake during hospitalization: Results from analyzing nutritionDay’s database (2006–2013) Clin. Nutr. ESPEN. 2020;38:263-270. doi:10.1016/j.clnesp.2020.04.001
  • Norshariza J, Siti Farrah Zaidah M, Basmawati B, et al. Evaluation of Factors Affecting Food Wastage among Hospitalized Patients on Therapeutic Diet at Ministry of Health (MOH) Hospitals. Asian J. Diet. 2019;1:111-120.
  • Schindler K, Themessl-huber M, Hiesmayr M, et al. To eat or not to eat? Indicators for reduced food intake in 91,245 patients hospitalized on nutrition Days 2006–2014 in 56 countries worldwide: A descriptive analysis. Am. J. Clin. Nutr. 2016;104:1393-1402. doi:10.3945/ajcn.116.137125
  • Hartwell H, Johns N, Edwards JSA. E-menus-Managing choice options in hospital food service. International Int. J. Hosp. Manag. 2016;53:12-16. doi:10.1016/j.ijhm.2015.11.007
  • Maunder K, Lazarus C, Walton K, Williams P, Ferguson M, Beck E. Energy and protein intake increases with an electronic bedside spoken meal ordering system compared to a paper menu in hospital patients. Clin. Nutr. ESPEN. 2015;10:e134-e139. doi:10.1016/j.clnesp.2015.05.004
  • McCray S, Maunder K, Barsha L, Mackenzie-Shalders K. Room service in a public hospital improves nutritional intake and increases patient satisfaction while decreasing food waste and cost. J Acad Nutr Diet. 2018;112:284-293. doi:10.1016/j.jand.2017.05.014
  • Jamaluddin R, Manan NAA, Basri AM, Karim MSA. Patients’ Satisfaction with the Bulk Trolley System in a Government Hospital in Malaysia. Leadersh. Health Serv. 2010;27:229-315. doi:10.1108/17511871011061073
  • Palmer M, Huxtable S. Aspects of protected mealtimes are associated with improved mealtime energy and protein intakes in hospitalized adult patients on medical and surgical wards over 2 years. Eur. J. Clin. Nutr. 2015;69:961-965. doi:10.1038/ejcn.2015.87
  • Walton K, Williams P, Tapsell L, et al. Observations of mealtimes in hospital aged care rehabilitation wards. Appetite. 2013;67:16-21. doi:10.1016/j.appet.2013.03.006
  • Markovski K, Nenov A, Ottaway A, Skinner E. Does eating environment have an impact on the protein and energy intake in the hospitalised elderly? Nutr. Diet. 2017;74:224-228. doi:10.1111/1747-0080.12314
  • Messina G, Fenucci R, Vencia F, Niccolini F, Quercioli C, Nante N. Patients’ Evaluation of Hospital Foodservice Quality in Italy: What Do Patients Really Value? Public Health Nutr. 2013;16:730-737. doi:10.1017/S1368980012003333
  • Navarro DA, Shapiro Y, Birk R, Boaz M. Orange napkins increase food intake and satisfaction with hospital food service: A randomized intervention. Nutr. X. 2019;3–4:1–6. doi: 10.1016/j.nutx.2020.100008.
  • Indira Gandhi National Open University. Post Graduate Diploma in Health and Hospital Management Course Material. New Delhi: IGNOU; 2001 p. 57–68.

Hospital Dietary Services

Year 2023, Volume: 8 Issue: 4, 544 - 546, 18.12.2023
https://doi.org/10.26453/otjhs.1387254

Abstract

A hospital's dietary service plays a crucial role in improving the health of hospitalized patients and enhancing the hospital's reputation. To ensure a high-quality dietary service, careful planning, proper layout, systematic menu planning, and sufficient assistance and supervision during meal offerings are essential. The dietician or food service manager is responsible for ensuring that patients receive a well-prepared, balanced diet in an aesthetically pleasing manner. The individual in charge of dietary services oversees inpatient catering, diet counselling, and commercial catering. Additionally, they are responsible for education, training, and research.

References

  • Agarwal E, Ferguson M, Banks M, Batterham M, Bauer J, Capra S, Isenring E. Malnutrition and poor food intake are associated with prolonged hospital stay, frequent readmissions, and greater in-hospital mortality: Results from the Nutrition Care Day Survey 2010. Clin. Nutr. 2013;32:735745. doi:10.1016/j.clnu.2012.11.021
  • Saunders J, Smith T, Stroud M. Malnutrition and undernutrition. Medicine. 2018;47:152-158. doi:10.1016/j.mpmed.2018.12.012
  • Kontogianni MD, Anna K, Bersimis F, et al. Exploring factors influencing dietary intake during hospitalization: Results from analyzing nutritionDay’s database (2006–2013) Clin. Nutr. ESPEN. 2020;38:263-270. doi:10.1016/j.clnesp.2020.04.001
  • Norshariza J, Siti Farrah Zaidah M, Basmawati B, et al. Evaluation of Factors Affecting Food Wastage among Hospitalized Patients on Therapeutic Diet at Ministry of Health (MOH) Hospitals. Asian J. Diet. 2019;1:111-120.
  • Schindler K, Themessl-huber M, Hiesmayr M, et al. To eat or not to eat? Indicators for reduced food intake in 91,245 patients hospitalized on nutrition Days 2006–2014 in 56 countries worldwide: A descriptive analysis. Am. J. Clin. Nutr. 2016;104:1393-1402. doi:10.3945/ajcn.116.137125
  • Hartwell H, Johns N, Edwards JSA. E-menus-Managing choice options in hospital food service. International Int. J. Hosp. Manag. 2016;53:12-16. doi:10.1016/j.ijhm.2015.11.007
  • Maunder K, Lazarus C, Walton K, Williams P, Ferguson M, Beck E. Energy and protein intake increases with an electronic bedside spoken meal ordering system compared to a paper menu in hospital patients. Clin. Nutr. ESPEN. 2015;10:e134-e139. doi:10.1016/j.clnesp.2015.05.004
  • McCray S, Maunder K, Barsha L, Mackenzie-Shalders K. Room service in a public hospital improves nutritional intake and increases patient satisfaction while decreasing food waste and cost. J Acad Nutr Diet. 2018;112:284-293. doi:10.1016/j.jand.2017.05.014
  • Jamaluddin R, Manan NAA, Basri AM, Karim MSA. Patients’ Satisfaction with the Bulk Trolley System in a Government Hospital in Malaysia. Leadersh. Health Serv. 2010;27:229-315. doi:10.1108/17511871011061073
  • Palmer M, Huxtable S. Aspects of protected mealtimes are associated with improved mealtime energy and protein intakes in hospitalized adult patients on medical and surgical wards over 2 years. Eur. J. Clin. Nutr. 2015;69:961-965. doi:10.1038/ejcn.2015.87
  • Walton K, Williams P, Tapsell L, et al. Observations of mealtimes in hospital aged care rehabilitation wards. Appetite. 2013;67:16-21. doi:10.1016/j.appet.2013.03.006
  • Markovski K, Nenov A, Ottaway A, Skinner E. Does eating environment have an impact on the protein and energy intake in the hospitalised elderly? Nutr. Diet. 2017;74:224-228. doi:10.1111/1747-0080.12314
  • Messina G, Fenucci R, Vencia F, Niccolini F, Quercioli C, Nante N. Patients’ Evaluation of Hospital Foodservice Quality in Italy: What Do Patients Really Value? Public Health Nutr. 2013;16:730-737. doi:10.1017/S1368980012003333
  • Navarro DA, Shapiro Y, Birk R, Boaz M. Orange napkins increase food intake and satisfaction with hospital food service: A randomized intervention. Nutr. X. 2019;3–4:1–6. doi: 10.1016/j.nutx.2020.100008.
  • Indira Gandhi National Open University. Post Graduate Diploma in Health and Hospital Management Course Material. New Delhi: IGNOU; 2001 p. 57–68.
There are 15 citations in total.

Details

Primary Language English
Subjects Physical Medicine and Rehabilitation
Journal Section Letter to the Editor
Authors

Gurmeet Singh Sarla 0000-0002-9288-9999

Early Pub Date December 13, 2023
Publication Date December 18, 2023
Submission Date November 7, 2023
Acceptance Date November 23, 2023
Published in Issue Year 2023 Volume: 8 Issue: 4

Cite

AMA Sarla GS. Hospital Dietary Services. OTJHS. December 2023;8(4):544-546. doi:10.26453/otjhs.1387254

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