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Výživa v nemocničních zařízeních jako součást komplexní ošetřovatelské péče

Publication Date
  • Výživa
  • Komplexní Ošetřovatelská Péče
  • Ošetřovatelská Péče
  • Stravování
  • Dietní Systém
  • Nutriční Screening
  • Sestra
  • Nutrition
  • Complex Nursing Care
  • Nursing Care
  • Boarding
  • Diet System
  • Nutrition Screening
  • Nurse
  • Ecology
  • Medicine


A nutrition of high quality should be an integral part of the complex therapy in all hospital facilities, disregarding these premises results in the decrease of the whole quality of the nursing care. A complex nursing care detects actual and potential health problems, determines priorities and defines the role of the nurse providing those. Nothing but a highly qualified and plan-based nursing care enables the nurse to satisfy the patients´ / clients´ needs. The purpose of this Bachelor thesis is to discover and determine the demands of the clients hospitalized in hospital facilities for alterations of the nutrition system, to map clients´ satisfaction with the food served and to find out , if the meals served in the hospital facilities complies with the clients´ needs. The research was realized in the Hospital Strakonice, inc.c. in the internal, surgery and gynaecological ward, in the form of a questionnaire inquiry. Six hypotheses have been determined, of which 5 were confirmed and one was refuted. The first hypothesis tested, whether the clients hospitalized in hospital facilities would appreciate an alteration in the nutrition composition. On the basis of a questionary investigation, the hypothesis was comfirmed. The second hypothesis estimated, if the clients hospitalized in hospital facilities would appreciate the possibility of the choice of the meals, according to the results, it is obvious that this possibility is welcomed by the clients and thus this hypothesis was confirmed. The aim of the third hypothesis was to find out, whether the clients are satisfied with the food served. The results point out to the fact, that for the most of the respondents, the taste, satiety and quantity of individual meals was inconvenient, the results concerning the satisfaction with the temperature of the served meals proved the patients´/clients´ satisfactuion. The third hypothesis was confirmed, because the larger part of the answers proved the dissatisfaction with the food served. The four hypothesis, whether the clients have different demands on the served meals according to their age categories was, after detailed comparison of the results, confirmed and the results point out to a definite difference with the older and with the younger respondents. The fifth hypothesis estimated, whether the clients evaluate the served food as inadequate to their needs. From the results it is obvious, that the sufficiency is superior to the insufficiency and therefore, the fifth hypothesis was not confirmed. The sixth hypothesis evaluated, if the clients have the need to provide themselves with the food outside the hospital facility, from the results it is evident that the clients really have this need and the sixth hypothesis was proved and confirmed. I will hand deliver the results achieved to the head nurse of the Hospital Strakonice, inc.c. and together we will try to realize these alterations that would increase the satisfaction of the patients/clients with the nutrition and meals in this hospital.

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