Management of Dietary Services in Secondary Level Hospitals

Abstract

Hospital diet is an essential part of modern therapy in all medical departments. It comprises both the so-called normal diets which are prepared according to modern nutrition knowledge, dietetic foods and the various forms of artificial nutrition. The dietary department provides food and nutrition services that consistently promote adequate nutritional intake, improve health and enhance the quality of life. This study was cross-sectional from January 2016 to December 2016. The nonprobability purposive sampling method was used for data collection. Total 164 samples were collected purposively within the data collection period. There were 150 hospital patients and 14 dietary staff who collected the data secondary level hospitals by using semi-structured questionnaire. The data was analyzed by using SPSS. Among 150 patients 92% of the patients ate hospital diet and only 8% of the patients did not eat hospital diet. Among them 6.7 % of the patients said that the hospital supply foods were unhygienic and 93.3% say the hospital food was healthily. There was 8% patients complains that the supply food was not neat and 13% of the patient says that they did not use the spoon. There were 64.3% of the dietary staff did not use non touch technique during food distribution. Majority of the patients 79.3% said they have no training about food hygiene. The satisfaction level of the dietary staff, there was 57.1% staff were satisfied and there was 21.4% dietary staff were very satisfied following 21.4% was dissatisfied. The satisfaction among the patient 75.8% patient was satisfied 9.8% of the patient were dissatisfied. Dietary department improved the food quality and supplied adequate quantity of food among the patients. Dietary department needs to clean regularly and training should be implemented among the nutrition personnel. The sufficient lighting facility may improve for the patient’s satisfaction.