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 38.5% the satisfaction with the meal plan received by the patients. Hospital waste decreased from 50% to 5.9% during the observation period. It was observed that worldwide, 15.4% 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.
|Translated title of the contribution||Innovating in hospital food|
|Journal||Revista Espanola de Nutricion Comunitaria|
|State||Published - Oct 1 2017|
All Science Journal Classification (ASJC) codes
- Medicine (miscellaneous)
- Nutrition and Dietetics