Alimentation quality determinants according to hospitalized patients

DOI: 10.15343/0104-7809.200933.3.9

Authors

  • Ivone Mayumi Ikeda Morimoto Nutricionista. Mestre em Engenharia de Produção – UFSC, com ênfase em Qualidade e Produtividade. Professora do Curso de Nutrição da Pontifícia Universidade Católica do Paraná – PUCPR e da Universidade Positivo – UP
  • Edson Pacheco Paladini Doutor em Engenharia de Produção e Sistemas – UFSC. Professor do Programa de Pós-graduação em Engenharia de Produção, área de Qualidade e Produtividade da Universidade Federal de Santa Catarina – UFSC.

Keywords:

Inpatients. Food Service Hospital. Quality Control.

Abstract

This study aimed to determine the characteristics of the quality required for patients regarding alimentation during hospital
internment. Patients interned in apartments and infirmaries of two general hospitals of Curitiba City-PR, answered a questionnaire that
evaluated the relevance of nine characteristics of quality. Results showed that the characteristics of temperature, flavor, hygiene, menu,
courtesy of feeding service and adequate utensils for meals were considered very important by hospitalized customers. The knowledge
of hospital alimentation quality determinants must be the starting point for the development of strategies to care for necessities of
customers, preventing that factors related to the service offered by the Unit of Feeding and Nutrition negatively influence the acceptance
of foods by hospitalized patients.

Downloads

Download data is not yet available.

Downloads

Published

2009-07-01

How to Cite

Mayumi Ikeda Morimoto, I., & Pacheco Paladini, E. . (2009). Alimentation quality determinants according to hospitalized patients: DOI: 10.15343/0104-7809.200933.3.9. O Mundo Da Saúde, 33(3), 329–334. Retrieved from https://revistamundodasaude.emnuvens.com.br/mundodasaude/article/view/757

Issue

Vol. 33 No. 3 (2009): JULY/SEPTEMBER 2009

Section

Articles