Innovando en la alimentación Hospitalaria
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Revista Espanola de Nutricion Comunitaria
abstract
Background: Innovating in hospital nutrition, constitutes a challenge for health organizations, who must guarantee the satisfaction of the quality perceived by patients with the food received during the hospital stay, to favor clinical results and the perception of high quality standards. Methods: Retrospective observational study, evaluated the impact of innovation strategies in hospital menus. It includes the analysis of 44,736 satisfaction surveys, measurement of hospital waste, applied during the period 2008-2017; and comparative evaluation according to NutritionDay reports. Results: The perception of the quality of the menus received by the patients during the hospitalization increased by 38.5percent-flag-change the satisfaction with the meal plan received by the patients. Hospital waste decreased from 50percent-flag-change to 5.9percent-flag-change during the observation period. It was observed that worldwide, 15.4percent-flag-change of patients did not like the smell or taste of the preparations served, while in the hospitals evaluated there was no such dissatisfaction. Conclusions: The innovation in the hospital feeding plan favors a high satisfaction with the different menus received by the patients and reflected in an adequate consumption and reduction of hospital waste.
