Dieticians' knowledge and practices in hospital gastronomy

Abstract

Objective: To evaluate the knowledge and practices of dieticians in hospital gastronomy in the city of Fortaleza. Methods: This is a quantitative research. Data was collected by using a structured form which was prepared using open and closed questions. Location: Nutrition and dietetic services of 5 private and 5 public hospitals in the city of Fortaleza, Brazil. Period: The study was conducted during the months of July and August 2008. Sample: Twelve dieticians from the Production Area. Results and Conclusions: This study found that knowledge about hospital gastronomy is very limited among interviewed subjects. The results also showed that no hospital in Fortaleza made use of hospital gastronomy in their units to improve service. The professionals not only lack in knowledge, but also in the application of gastronomic techniques. However, the subjects recognize the importance of gastronomic knowledge and techniques and believe that these can be used more in hospitals. The survey highlighted the need to expand the concept of hospital gastronomy, so that it can be used as an important tool to treat patients.