Factors associated with patient's dietary intake in patients receiving normal and therapeutic diet at Hospital Serdang

Tan, Kian Siang (2014) Factors associated with patient's dietary intake in patients receiving normal and therapeutic diet at Hospital Serdang. [Project Paper] (Submitted)

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Abstract

Optimal hospital foodservice and adequate nutrient consumption are essential for patient's recovery. The purpose of this study was to determine factors associated with patient's dietary intake and compare the hospital food intake among normal diet group (ND) and therapeutic diet group (TD). There were 70 patients recruited in the study, 35 from each diet group. Dietary intake was assessed through estimated food intake by observation for hospital food and food record for outside food. Sociodemographic factors, contextual variables, and patient's hospital foodservice satisfaction was determined using an interview based questionnaire. The mean age of the respondents for ND and TD were 35.09±11.89 and 46.94±14.61 years respectively. There were 85.8% (n=30) of patients in ND and 85.7% (n=30) in TD being satisfied or very satisfied with the hospital foodservice provided. Food quality and staff issues dimension had the lowest and highest rating for both diet groups. The mean hospital energy and protein intake for ND and TD was 936±605 and 969±602 kcal/day and 23.15±14.78 and 42.56±26.18g/day. The mean outside energy and protein intake for ND and TD was 395±406 and 250±203 kcal/day and 12.41±12.50 and 7.97±8.47g/day. Most of the patients from both diet groups did not meet energy and protein requirements and consumed half or less of hospital food. There was significant correlation between reliability and consistency score and food quality and total satisfaction score with hospital energy and protein intake (p<0.05; p<0.01) in TD. There was no significant difference between hospital energy intake between ND and TD (p>0.05) but there was significant difference in hospital protein intake between ND and TD (p<0.01). In this study, it was found that hospital foodservice satisfaction particularly food quality and also reliability and consistency dimension was correlated with patient's dietary intake in both diet groups.

Item Type:	Project Paper
Faculty:	Faculty of Medicine and Health Science
Depositing User:	Mr Muhamad Fazril Awang
Date Deposited:	22 Nov 2022 08:20
Last Modified:	22 Nov 2022 08:20
URI:	http://psaspb.upm.edu.my/id/eprint/285

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