Geriatrik Bilimler Dergisi

Yazarlar: Zehra Margot CELİK, İzel Aycan BASOGLU, Asli YİGİT, Fatma Esra GUNES

Konular:Tıp

Anahtar Kelimeler:Geriatrics,Nutritional Status,Food Services

Özet: Aim: Monitoring the nutritional status of geriatric inpatients during their stay in hospital plays an important role in the recovery process. Satisfaction with the meals served in hospital affects the amount consumed by the patient. The aim of this study was to evaluate food consumption and satisfaction with hospital food services in elderly inpatients. Material and Methods: This study was conducted with 90 (36 female, 54 male) volunteer inpatients aged 65 and over; the patients were staying in different wards of various hospitals located in Istanbul, Turkey. The study took place between January and June 2017. The assessment of food services and the 24-hour dietary recalls were collected via face-to-face interviews. Results: In this study, no significant relationship was found between gender or duration of hospital stay and satisfaction with food service (p>0.05). However, it was found that male patients and patients staying in the hospital for more than 7 days did not find the food portions satisfactory (p<0.05). According to the food consumption records, 78.9% of the patients’ intake of energy and protein was sufficient, whereas 94.4% of the patients were found to be consuming more salt and 63.3% of the patients were consuming a higher rate of dietary fat than recommended. Conclusions: As a result, it was determined that protein and energy consumption in elderly inpatients was sufficient. However, patients consume excessive amounts of dietary fat and salt during hospitalization. This indicates that hospital food services should be reviewed in this respect.

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