Zehra Margot CELİK, İzel Aycan BASOGLU, Asli YİGİT, Fatma Esra GUNES

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

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

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.

Keywords:

Geriatrics, Nutritional Status, Food Services,

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Yayın Aralığı: Yılda 3 Sayı
Başlangıç: 2018
Yayıncı: Geriatrik Bilimler Derneği

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