Hastanede Kalan Yaşlı Hastaların Yemek Hizmetinden Memnuniyetlerinin ve Yemekleri Tüketim Durumlarının Değerlendirilmesi

Yıl 2019, Cilt: 2 Sayı: 3, 78 - 85, 31.12.2019

Zehra Margot Celik , İzel Aycan Basoglu , Asli Yigit , Fatma Esra Gunes

Öz

Amaç: Hastanede yatan yaşlı hastaların
kaldıkları süre boyunca beslenme durumlarının takip edilmesi iyileşme sürecinde
önemli bir yer tutmaktadır. Hastanede servis edilen yemeklerden memnuniyet
durumu hastaların tükettikleri miktarları etkilemektedir. Bu çalışma yaşlı
hastaların hastane yemeklerinden memnuniyet durumlarının ve besin
tüketimlerinin değerlendirilmesi amacıyla yapılmıştır.

Gereç ve Yöntemler: Bu çalışmaya Ocak-Haziran
2017 tarihleri arasında İstanbul, Türkiye’de bulunan çeşitli hastanelerin
farklı servislerinde yatan 65 yaş ve üstü 90 (36 kadın, 54 erkek) gönüllü hasta dahil edilmiştir. Tüm gönüllü hastalara beslenme hizmetlerinin
değerlendirilmesi anketi ve 24 saatlik geriye dönük besin tüketim kaydı yüz
yüze görüşmelerde doldurulmuştur.

Bulgular: Yapılan bu çalışmada yaşlı
hastaların cinsiyeti ve hastanede kalış süreleri ile yemek hizmetinden
memnuniyetleri arasında anlamlı bir ilişki saptanmamıştır (p>0,05). Ancak erkek hastaların ve hastanede 7 günden fazla
kalan hastaların yemek porsiyonlarını yeterince doyurucu bulmadığı saptanmıştır
(p<0,05). Besin tüketim
kayıtlarına göre hastaların %78,9’u yeterli enerji ve protein alırken, %94,4’ü
önerilenden fazla tuz ve %63,3’ü fazla yağ tüketmektedir.

Sonuç: Sonuç olarak hastanede yatan yaşlı
hastaların protein ve enerji tüketiminin yeterli olduğu saptanmıştır. Bununla
birlikte, hastalar hastanede yatış süresi boyunca aşırı miktarda diyet yağı ve
tuz tüketmektedir. Bu durum, hastane yemek servislerinin gözden geçirilmesi
gerektiğini göstermektedir.

Anahtar Kelimeler

Geriatri, Beslenme Durumu, Yemek Hizmetleri

Evaluation of the Level of Food Consumption and Satisfaction with Hospital Food Services in Elderly Inpatients

Öz

Aim: 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.

Material and Methods: This study was conducted
with 90 (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.

Results: 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.

Conclusions: 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.

Anahtar Kelimeler

Geriatrics, Nutritional Status, Food Services

Kaynakça

• 1. Turkish Statistical Institute. Elderly with statistics, 2017. TUIK 2018 March 15; 27595. [Internet] Available from: http://www.tuik.gov.tr/PdfGetir.do?id=27595. Accessed: 02.07.2019.
• 2. Goksu Seker SE. Elderly, Diseases and Nutrition.1.st edition. Hatiboglu Publishing House, Ankara, Turkey, 2016 pp:44-49.
• 3. Ceyhun Sezgin A, Durlu Özkaya F. An Overviev of Mass Feeding System. Academic Food Journal 2014; 12(1):124-128.
• 4. Stratton RJ, King CL, Stroud MA, et al. Malnutrition Universal Screening Tool’ predicts mortality and length of hospital stay in elderly patients who are acutely ill. Br. J. Nutr. 2006; 95(2):325-30.
• 5. Barker LA, Gout BS, Crowe TC. Hospital Malnutrition: Prevalence, Identification and Impact on Patients and the Healthcare System. Int. J. Environ. Res. Public Health 2011, 8(2):514-27.
• 6. Keshavarzi S, Ahmadi SM, Lankarani KB. The impact of depression and malnutrition on health-related quality of life among the elderly Iranians. Glob J Health Sci. 2014;7(3):161–70.
• 7. Volkert D, Saeglitz C, Gueldenzoph H, et al. Undiagnosed malnutrition and nutrition-related problems in geriatric patients. J Nutr Health Aging. 2010 May;14(5):387-92.
• 8. Mucci E., Jackson SHD. Nutritional Supplementation in Community-Dwelling Elderly People. Ann Nutr Metab 2008;52(suppl 1):33–37.
• 9. Wright ORL, Connelly LB, Capra S. Consumer evaluation of hospital foodservice quality: an empirical investigation. Int J Health Care Qual Assur 2006; 19: 181–94. 10. Eyigor S. Quality of Life. In: Gökçe-Kutsal Y (Ed): Geriatric Rehabilitation, TFTRD Geriatric Rehabilitation Study Group Publication, İstanbul, 2010, pp 82-93
• 11. Simmons SF, Cleeton P, Porchak T. Resident complaints about the nursing home food service: Relationship to cognitive status. Journal of Gerontology: Psychological Sciences 2009;64(3):324-7.
• 12. T.C. Ministry of Health Turkish public health institution Turkey Nutrition Guide 2015. Available from: https://dosyasb.saglik.gov.tr/Eklenti/10915,tuber-turkiye-beslenme-rehberipdf.pdf. Accessed: 02.07.2019.
• 13. Arpaci F, Demirci A. Consumer Satısfactıon At Health Servıce Marketıng: The Vıews Of Inpatıents Concernıng Hospıtal Servıces.E- Journal of New World Sciences Academy Vocational Education, 2011, 6, (4), 120-129.
• 14. Oğuz S , Altay B. Investigation of Satisfaction of Hospitalized Old Patient About Institutional Food Service. Samsun Journal of Health Sciences 2016; 1 (1), 11-24. Retrieved from http://dergipark.org.tr/jshs/issue/24525/259857
• 15. Fallon A, Gurr S. Hanah-Jones M, et al. Use of the Acute Care Hospital Foodservice Patient Satisfaction Questionnaire to monitor trends in patient satisfaction with foodservice at an acute care private hospital, Journal of Nutrition and Dietetics, 2008;65 (1):41-46.
• 16. Onsuz MF, Topuzoglu A, Cobek UC, et al. Satisfaction Levels Of Hospitalized Patients In A University Hospital In Istanbul, Marmara Medical Journal, 2008;2 21 (1), 33-49. Retrieved from http://dergipark.org.tr/marumj/issue/414/2993
• 17. Stanga Z, Zurfluh Y, Roselli M, et al. Hospital food: a survey of patients’ perceptions. Journal of Clinical Nutrition, 2003;22 (3):241-246.
• 18. Shahar S, Chee KY, Wan Chik WC. Food intakes and preferences of hospitalised geriatric patients.BMC Geriatr. Aug 6;2:3.
• 19. Ozturk Arıkbuka M, Yucecan S, Karaagaoglu E. Assessment of Nutritional Status and Its Association with Length of Hospital Stay and Food Consumption in Elderly Cardiovascular Patients.Turkiye Klinikleri J Med Sci 2013; 33(5):1236-44.