الفهرس 
AcknowledgementOnly 14 pages are availabe for public view
 |  | from | 262 |  |  |
| | | from | 262 | | |
Abstract
The therapeutic hospital dietetics are an important tool in the management of diseases along with and surgical treatment. Several epidemiolo clinical investigations demonstrated the of nutrition in the treatment and prevention It is important to provide comperhensive care for hospitalized patients to improve ’their recovery from injury or illness and to prevent the incidence of malnutrition among them. As a therapeutic hospital food service contributes directly through scientifically prepared nutritious diets aimd at health conditions. studies in developing indicate that the daily hospital routine of presonnel and physicians pay no sufficient feeding patients. Hany basic principles of are neglected in diagnosis and care for ospitalized patients. However, maintaining the quality f food provided, whi 1 e controlling costs is of creasing importance in the present economy. The present study was performed to investigate e quality of food service in Cairo hospitals to assess B adequacy and accuracy of the diet offered to spitalized patients and to determine factors affecting tient’s attitude toward hospital diet. The study was conducted in 29 hospitals in Cairo. represents one of the different heal th eorganizations, namely l1inistry of Health (included 4 pitalsJ, Educational hospitals (included 2 hospitals), hospi tal s (included 5 hospitlas), Uni versi ty (5 hospitals), curative organization Health Insurance (including 4 and Hilitary hospitals (including 3 A questionnaire I was designed to collect data on in these hospitals. Data on this part was collected through both of the chief dietitian of the dietary rtment in the hospitals and the investigator’s Quest i onna i re II was designed to assess the quacy and accuracy of hospi tal’s therapeutic diets, determine factors affecting patients atti tude toward B hospital di et, and their opinions towards hospital Food items constituting each meal offered for were weighed and recorded 24 hour for The nutritive of diets (only value these nutrients) were calculated using the Egyptian ~~composition tables. Similarly, the nutritive value f the hospi ta 1 s schedules diets (recorded) were The nutritive value of the offered diets and compared to corresponding recorded d recommended. biochemical as study applied was and serum albumin analysis to determine the depletion for each patient. One hospital was chosen randomly from each of the mpled hospitals covering the different categories. hospi tal, certain number of patients was ’posively chosen from di fferent secti ons to represent ifferent diseases. Diseases included in this study are: Patients of peptic ulcer (30 patients). ” ” liver disease (69 patients). ” ” renal diseases (76 patients). ” ” Heart diseases (83 patients). ” ” Diabetes diseases (61 patients). The questi onnare 11 was applied on 319 patients e selected at random from records of medical wards to er the different diseases indicated in this study. Data collected were tabulated and statistically lyzed using the method of T. test. For assessment of ’I nutritive values of hospital’s diets. The levels of significance used were ( 0.05. The analysis of data revealed the following Food servi ce: NNNNN --,., The study reveal ed that about 93.0 of the total hospitals depend on a private agent to supply food. Food was transported in open vehicle in 48.3 of the studi ed hospitals, so it was exposed to contaminati on. About 69.0 of the studied hospitals receive their food from the deliverer in the ki tchen, whi 1 e 24.0 only of studied hospitals received foods in special rooms.