Author/Editor		Blatnik, Mojca; Bizjak, Mojca; Zavašnik, Valentina
Title		Pričakovanja bolnikov o prehrani v bolnišnici
Translated title		Patients' perceptions of hospital food and dietary services
Type		članek
Source		In: Raspor P, Pitako D, Hočevar I, editors. Tehnologija - hrana - zdravje. Knjiga del 1. slovenski kongres o hrani in prehrani z mednarodno udeležbo. Vol 1. Vol 2; 1996 apr 21-25; Bled. Ljubljana: Društvo živilskih in prehranskih strokovnih delavcev Slovenije,
Publication year		1997
Volume		str. 59-62
Language		slo
Abstract		Nutritional care in hospital includes patients education about proper nutrition too. The purpose of this study was to establish what patients expect from nutrition in hospital. 367 patients from Clinical centre (167 males, 200 females) hospitalized in surgical (155) and medical (212) cliniqes have been questioned. Among them, 200 patients ate normal while 167 had special diets. They had to range in the questionnaire specified questions: principles of healthy nutrition, food temperature, taste and flavour, varied menus, serving, demonstration and explanation of proper feeding, personnel, help with feeding and homelike food. These properties were scored and statistically analysed regarding clinique, gender and diet. For all patients in Clinical centre food temperature was the most important quality while homelike food was the leastimportant quality for patients. There were no significant between answers, classified by gender and diet. Temperature, food taste and flavour were the most important parameters for patients in surgical cliniqes, while food prepared on basis of healthy food principles was in favour with patients in medical cliniqes.
Descriptors		NUTRITION SURVEYS FOOD SERVICE, HOSPITAL SLOVENIA PATIENT ACCEPTANCE OF HEALTH CARE PATIENT EDUCATION