Rechazo alimentario en pacientes hospitalizados en centros de salud de tercer nivel.
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Date
2022
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Publisher
Universidad de Concepción
Abstract
INTRODUCCIÓN: El rechazo alimentario de los pacientes frente a la alimentación entregada por el servicio de alimentación y nutrición en centros hospitalarios trae consecuencias tales como una alta tasa de desnutrición hospitalaria y gran cantidad de desperdicio alimentario. En Chile aun no existen estudios respecto a este tema, consideramos que este sería un gran aporte para generar mejoras a diversos niveles. OBJETIVO: Analizar el rechazo alimentario en pacientes adultos hospitalizados en centros de salud de tercer nivel, sean estos públicos o privados. MATERIALES Y MÉTODOS: Se realizó una búsqueda de la literatura en artículos científicos, tales como revisiones científicas, casos estudios e intervenciones a través de las siguientes bases de datos; Pubmed, Scielo y Google Académico, se seleccionaron 10 artículos. DESARROLLO: Según estudios el rechazo alimentario considera entre un 50-80% de los pacientes hospitalizados. Debido a esto, las cifras de desnutrición hospitalaria y los desechos alimentarios aumentan significativamente cada año. Un adecuado diagnóstico y tratamiento se vuelven cada vez más necesarios. Para medir este rechazo, existen pocos instrumentos, el más utilizado ha sido la encuesta, la cual estudia los factores que afectan en el grado de satisfacción de los pacientes. Además, se indicaron distintos modelos y métodos utilizados en distintas partes del mundo, para intentar solucionar esta importante problemática. CONCLUSIÓN: Entregar un buen servicio de alimentación, podría generar cambios fundamentales en la calidad de vida de los pacientes hospitalizados.
INTRODUCTION: The food rejection of patients against the food delivered by the food and nutrition service in hospital centers brings consequences such as a high rate of hospital malnutrition and a large amount of food waste. In Chile there are still no studies on this subject, however, we believe that this would be a great contribution to generate improvements at various levels. OBJECTIVE: To analyze food refusal in adult patients hospitalized in third-level health centers, whether public or private. MATERIALS AND METHODS: A literature search was carried out in scientific articles, such as scientific reviews, case studies and interventions through the following databases: Pubmed, Scielo and Google Scholar, 10 articles were selected. DEVELOPMENT: According to studies, food rejection accounts for between 50-80% of hospitalized patients. Because of this, the figures for hospital malnutrition and food waste increase significantly every year. An adequate diagnosis and treatment become increasingly necessary. To measure this rejection, there are few instruments, the most used has been the survey, which studies the factors that affect the degree of patient satisfaction. In addition, different models and methods used in different parts of the world were indicated, to try to solve this important problem. CONCLUSION: Delivering a good food service in hospitals could generate important changes for the quality of life of hospitalized patients.
INTRODUCTION: The food rejection of patients against the food delivered by the food and nutrition service in hospital centers brings consequences such as a high rate of hospital malnutrition and a large amount of food waste. In Chile there are still no studies on this subject, however, we believe that this would be a great contribution to generate improvements at various levels. OBJECTIVE: To analyze food refusal in adult patients hospitalized in third-level health centers, whether public or private. MATERIALS AND METHODS: A literature search was carried out in scientific articles, such as scientific reviews, case studies and interventions through the following databases: Pubmed, Scielo and Google Scholar, 10 articles were selected. DEVELOPMENT: According to studies, food rejection accounts for between 50-80% of hospitalized patients. Because of this, the figures for hospital malnutrition and food waste increase significantly every year. An adequate diagnosis and treatment become increasingly necessary. To measure this rejection, there are few instruments, the most used has been the survey, which studies the factors that affect the degree of patient satisfaction. In addition, different models and methods used in different parts of the world were indicated, to try to solve this important problem. CONCLUSION: Delivering a good food service in hospitals could generate important changes for the quality of life of hospitalized patients.
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Tesis presentada para optar al título de Nutricionista.
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