Determinants of acceptability degree of the hospital diet: tools for clinical practice?/Determinantes do grau de aceitabilidade da dieta hospitalar: ferramentas para a pratica clinica?

This study aimed to investigate the degree of acceptability of the diet among hospital inpatients at a university hospital in the city of Rio de Janeiro. In this cross-sectional study were investigated quantitative and environmental aspects related to diet, mean hospital stay and quality of care. Results showed that assessment of the acceptance of the hospital diet was considered as good to very good in most cases and 88.7% of patients took more than half of the total content of the meal provided. In small meals, restricted diet nutrients, including low sodium, showed higher degree of acceptance among its users than the basic diets and salt. Inadequate temperature was the most negative factor for food acceptance, followed by short interval between dinner and supper. The acceptance of the diet was also inversely proportional to the length of stay. We conclude that the evaluation of hospital diet should be carried out continuously and comprehensively, so that the factors that influence the user's satisfaction can be detected and modified before they compromise their nutritional status and patho-physiology.