Navid No

Navid No

Evaluation of food service management, nutrition counseling and treatment diet in selected hospitals of Tehran University of Medical Sciences,2011

Document Type : Original article

Authors
hossein Ebrahimpour 1
seyed mohammad hadi mousavi 2
hajar haghighi 3
payam mahmodiyan 3
Elahe hosseini 3
1 Associate Professor of health Management services, Mashhad University of Medical Sciences, Mashhad, Iran
2 Tehran University of Medical Sciences, Tehran, Iran
3 student Resesearch Committee, Mashhad University of Medical Sciences, Mashhad, Iran
10.22038/nnj.2015.5623
Abstract
Introduction:
Department of nutrition is one of the most important parts of the hospital, because the operation and activities of this sector has a huge impact on patient satisfaction.
This study has done with the aim of evaluation of food service management, nutrition counseling and treatment diet in selected hospitals of Tehran University of Medical Sciences of Tehran with the standards of the Ministry of Health.
Materials and Methods:
In this cross - sectional study, 7selected Hospital of Tehran University of Medical Sciences is Our Statistical population.To collect data; approved checklist of the Ministry of Health have been completed by observation and interview. The checklist contains 7 domains and 64 questions. SPSS 16 software was used to describe the results.
Results:
The results of the food service management, nutrition counseling and treatment regimen in hospitals is equal to 0.82, which is generally in good condition. In addition the obtained grades from reviewed standards is 0.94 in Tehran Heart Center, 0.87 in Amir Alam, 0.86 in  Children's Medical Center, 0.85 in  Sina, 0.82 in  Shariati, 0.74 in Imam Khomeini and 0.67 in Cancer Institute.
Conclusion:
Nutrition, foodservice management, nutrition counseling and treatment regimen in hospitals and research hospital, is located in an ideal situation. Nevertheless, to improve this situation, hospital can organize training programs for their employees to improve their knowledge and the quality of the performance
Keywords
Hospitals
foodservice management
nutrition standards