ANÁLISE DE ACEITAÇÃO DE CARDÁPIO OFERECIDO EM UM HOSPITAL PÚBLICO DE TRÊS PONTAS - MG

Abstract

The food provided at the hospital, most often presents no appearance, taste texture, temperature and proper amount, which favors the non-acceptance by patients. Currently, there is a concern with this aspect since, from 2003, the Ministry of Health is proposing a National Policy of Humanization Hospital, both in performance and in receiving good quality care in hospitals. In this context, the objective of this research was to assess the acceptability and quality of the food offered at the hospital Three Tips - MG. The methodology used was the application of an adapted Pfaffenzeller (2003) Quantitative and qualitative questionnaire, and food acceptance was evaluated by hedonic scale proposed by Freitas (2008). telling of alternatives loved. liked, neutral. disliked and hated. The results reveal that there is prevalence of normal diet served to patients. The menu, portioning, serving temperature and times were considered adequate. The complimentary service, as well as the presence of a nutritionist is well regarded by respondents. The acceptance, flavor and seasoning were aspects of lower satisfaction for patients already in appearance they present themselves indifferent to the visual aspect.