@article{article_634664, title={Evaluation of the Level of Food Consumption and Satisfaction with Hospital Food Services in Elderly Inpatients}, journal={Geriatrik Bilimler Dergisi}, volume={2}, pages={78–85}, year={2019}, author={Celik, Zehra Margot and Basoglu, İzel Aycan and Yigit, Asli and Gunes, Fatma Esra}, keywords={Geriatri,Beslenme Durumu,Yemek Hizmetleri}, abstract={<p class="MsoNormal" style="text-align:justify;margin:6pt 0cm 12pt;line-height:115%;"> <span lang="en-us" style="line-height:115%;" xml:lang="en-us"> <b>Aim: </b> </span> <span lang="en-us" style="line-height:115%;" xml:lang="en-us">Monitoring the nutritional status of geriatric
inpatients during their stay in hospital plays an important role in the
recovery process. Satisfaction with the meals served in hospital affects the
amount consumed by the patient. The aim of this study was to evaluate food
consumption and satisfaction with hospital food services in elderly inpatients. </span> </p> <p> </p> <p class="MsoNormal" style="text-align:justify;margin:6pt 0cm 12pt;line-height:115%;"> <span lang="en-us" style="line-height:115%;" xml:lang="en-us"> <b>Material and Methods: </b> </span> <span lang="en-us" style="line-height:115%;" xml:lang="en-us"> <b> </b>This study was conducted
with 90 ( </span> <span lang="en-us" style="line-height:115%;" xml:lang="en-us">36 female, 54
male) volunteer inpatients aged 65 and
over; the patients were staying in different wards of various hospitals located
in Istanbul, Turkey. The study took place between January and June 2017. The
assessment of food services and the 24-hour dietary recalls were collected via face-to-face interviews. </span> </p> <p> </p> <p class="MsoNormal" style="text-align:justify;margin:6pt 0cm 12pt;line-height:115%;"> <span lang="en-us" style="line-height:115%;" xml:lang="en-us"> <b>Results: </b> </span> <span lang="en-us" style="line-height:115%;" xml:lang="en-us">In this study, no significant relationship was
found between gender or duration of hospital stay and satisfaction with food
service (p>0.05). However, it was
found that male patients and patients staying in the hospital for more than 7
days did not find the food portions satisfactory (p<0.05). According to the food consumption records, 78.9% of the
patients’ intake of energy and protein was sufficient, whereas 94.4% of the
patients were found to be consuming more salt and 63.3% of the patients were
consuming a higher rate of dietary fat than recommended. </span> </p> <p> </p> <p class="MsoNormal" style="margin-top:6pt;margin-right:0cm;margin-bottom:12pt;margin-left:0cm;text-align:justify;line-height:150%;"> </p> <p class="MsoNormal" style="text-align:justify;margin:6pt 0cm 12pt;line-height:115%;"> <span lang="en-us" style="line-height:115%;" xml:lang="en-us"> <b>Conclusions: </b> </span> <span lang="en-us" style="line-height:115%;" xml:lang="en-us">As a result, it was
determined that protein and energy consumption in elderly inpatients was
sufficient. However, patients consume excessive amounts of dietary fat and salt
during hospitalization. This indicates that hospital food services should be
reviewed in this respect. <b style="color:#FFFFFF;font-size:9.5pt;"> </b> </span> </p> <p> <b style="color:#FFFFFF;font-size:9.5pt;"> </b> </p> <b style="color:#FFFFFF;font-size:9.5pt;"> </b> <p> </p> <p> <b> </b> </p> <b> </b>}, number={3}, publisher={Geriatrik Bilimler Derneği}