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GASTRONOMIA HOSPITALAR: Intervenções Alimentares e Humanizadas para Melhoria da Satisfação e Aceitabilidade de Dietas Hospitalares em Nampula, Moçambique
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Orientador(es)
Resumo(s)
A alimentação hospitalar é essencial para a recuperação, bem-estar e satisfação dos
doentes internados. Contudo, em muitos hospitais, especialmente em países de baixos e
médios rendimentos, as refeições apresentam baixa aceitação, elevado desperdício e
fragilidades nas práticas de higiene e no atendimento. A gastronomia hospitalar surge como
uma abordagem integradora ao associar nutrição, técnicas culinárias e cuidado humanizado.
Esta estratégia visa melhorar a qualidade e a experiência alimentar em ambiente hospitalar.
A presente dissertação teve o objetivo de promover melhorias no Serviço de
Alimentação e Nutrição Dietética e na atenção aos pacientes hospitalizados, mediante
intervenções fundamentadas nas práticas e ferramentas da Gastronomia Hospitalar, no
Hospital Geral de Nacala- Porto. Trata-se de um estudo quase-experimental, com abordagem
qualiquantitativa. Foi aplicado um questionário de satisfação e aceitabilidade das refeições aos
doentes internados antes e após as intervenções. Paralelamente, foi realizado um pré e pós-
testes nos colaboradores do SAND para avaliar o conhecimento, atitudes e práticas sobre os
temas das intervenções. As intervenções consistiram na realização de treinamentos teórico-
práticos em higiene e segurança dos alimentos, demonstrações culinárias com recriação das
receitas que compunham a ementa do hospital técnicas de empratamento e atendimento
humanizado. Adicionalmente, foram elaborados materiais de apoio, incluindo um manual de
receitas hospitalares, cartazes e portfolios de receitas.
Os resultados evidenciaram melhorias na satisfação e aceitabilidade das refeições pelos
doentes, bem como um aumento do nível de conhecimento e da padronização das práticas dos
colaboradores da UAN. Conclui-se que intervenções baseadas na gastronomia hospitalar e no
atendimento humanizado são viáveis, eficazes e relevantes para a melhoria da qualidade da
alimentação hospitalar, mesmo em contextos de recursos limitados, contribuindo para uma
assistência mais digna, segura e centrada no doente.
Hospital food is essential for the recovery, well-being, and satisfaction of hospitalized patients. However, in many hospitals, especially in low- and middle-income countries, meals have low acceptance rates, high waste, and weaknesses in hygiene practices and service. Hospital gastronomy emerges as an integrative approach by combining nutrition, culinary techniques, and humanized care. This strategy aims to improve the quality and experience of food in a hospital setting. This dissertation aimed to evaluate the effect of humanized food interventions at the Nacala-Porto General Hospital in Mozambique. It is a quasi-experimental study with a mixed- methods approach (qualitative and quantitative). A questionnaire on meal satisfaction and acceptability was applied to inpatients before and after the interventions. In parallel, a pre-test and post-test were conducted with the Food and Nutrition Service (SAND) staff to assess their knowledge of food hygiene and safety, culinary techniques, plating, and humanized service before and after the interventions. The interventions consisted of theoretical and practical training in food hygiene and safety, culinary demonstrations recreating recipes from the hospital menu, plating techniques, and humanized service. Additionally, support materials were developed, including a hospital recipe manual, pamphlets, and recipe portfolios. The results showed improvements in patient satisfaction and acceptance of meals, as well as an increase in the level of knowledge and standardization of practices among the Food and Nutrition Unit staff. It is concluded that interventions based on hospital gastronomy and humanized care are viable, effective, and relevant for improving the quality of hospital food, even in resource-limited contexts, contributing to more dignified, safe, and patient-centered care.
Hospital food is essential for the recovery, well-being, and satisfaction of hospitalized patients. However, in many hospitals, especially in low- and middle-income countries, meals have low acceptance rates, high waste, and weaknesses in hygiene practices and service. Hospital gastronomy emerges as an integrative approach by combining nutrition, culinary techniques, and humanized care. This strategy aims to improve the quality and experience of food in a hospital setting. This dissertation aimed to evaluate the effect of humanized food interventions at the Nacala-Porto General Hospital in Mozambique. It is a quasi-experimental study with a mixed- methods approach (qualitative and quantitative). A questionnaire on meal satisfaction and acceptability was applied to inpatients before and after the interventions. In parallel, a pre-test and post-test were conducted with the Food and Nutrition Service (SAND) staff to assess their knowledge of food hygiene and safety, culinary techniques, plating, and humanized service before and after the interventions. The interventions consisted of theoretical and practical training in food hygiene and safety, culinary demonstrations recreating recipes from the hospital menu, plating techniques, and humanized service. Additionally, support materials were developed, including a hospital recipe manual, pamphlets, and recipe portfolios. The results showed improvements in patient satisfaction and acceptance of meals, as well as an increase in the level of knowledge and standardization of practices among the Food and Nutrition Unit staff. It is concluded that interventions based on hospital gastronomy and humanized care are viable, effective, and relevant for improving the quality of hospital food, even in resource-limited contexts, contributing to more dignified, safe, and patient-centered care.
Descrição
Palavras-chave
Gastronomia hospitalar satisfação e aceitabilidade atendimento humanizado