ACEITABILIDADE DAS DIETAS ORAIS DE UM HOSPITAL DO SUL DE MINAS

Abstract

Introduction: Hospitals are complex structures responsible for providing support, food and care for the sick. Non-acceptance or disinterest in food can be caused by changes in eating habits due to the period of hospitalization, with which the patient may present nutritional deficiencies, which it is the responsibility of the nutritionist to guarantee the acceptability of these diets. Objective: This study aimed to evaluate the acceptability of oral diets by patients hospitalized at the São Francisco de Assis hospital in Três Pontas, Minas Gerais. Material and methods. This was a cross-sectional study carried out in the public sector of the São Francisco de Assis hospital in the city of Très Pontas, Minas Gerais. We evaluated 26 patients, over 18 years old who consumed some of the hospital progressive diets (normal, soft or pasty). It was still asked about the quality of the following indicators appearance, taste, texture, variety, time, distribution form, temperature, hygiene and courtesy. An interview was also conducted with the nutritionist at the hospital responsible for the elaboration of the diet in order to know about her performance in relation to nutritional therapy and the difficulties faced Results and Discussion Of the total number of interviewees, it was found that 30.8% considered the meal to be optimal, 57.7% considered good, 7.7% regular and 3.8% poor The most important indicators that could affect the acceptability of the diet were courtesy. temperature, time, taste texture and hygiene, considered important to very important. The nutritionist reported finding no difficulties during the implementation of nutritional therapy in the hospital. Conclusion: It was concluded that hospital diets were well accepted and that the work of the nutritionist is respected and carried out competently in conjunction with the hospital staff.