Betancourt OS, Moncayo MSP, Avalos M

Language: Spanish
References: 0
Page: 191-205
PDF size: 459.17 Kb.

ABSTRACT

Rationale: Re-engineering of processes of food elaboration and serving could result in greater acceptance of hospital menus. Objective: To assess the acceptance of hospital menus after reengineering of food restoration. Study design: Intervention trial. Materials and methods: Food elaboration and serving processes were intervened at the “Hospital Básico Moderno” (formerly known as “Clínica Médica Moderna”), city of Riobamba, Chimborazo (Ecuador) using new cooking and presentation techniques. Acceptance of the improvements made in the menus was measured using a 5 degree scale administered to patients assisted between January 2014 and December 2015. Patients rated 4 appetizers, 4 main dishes, and 4 beverages. Impact of re-engineering of hospital restoration was estimated from change Δ observed in the acceptance of consumed foods. Results: Acceptance of appetizers was superior after re-engineering of food processes: Spinach cream: Δ = 0.56; Chicken soup: Δ = 0.68; Stuffed potato: Δ = 0.50; Meatball soup: Δ = 0.50 (All differences Δ: p ‹ 0.05; Kolmogorov-Smirnov test). On the other hand, acceptance of technological changes introduced in main dishes and beverages was mixed. Discussion: Acceptance of improvements made in a hospital menu might depend upon patient’s tastes and preferences. It is likely that beverages and dishes including meat enjoyed higher acceptance before improvements were made. Nevertheless, trends toward a superior acceptance of evaluated servings were observed. Conclusions: Reengineering of processes of food elaboration and serving can contribute to a greater acceptance of menus served to the patient.