Абстрактный

Evaluation of Dietary Therapy among Hospitalized Patients in Wahda Hospital in Derna-Libya

Tawfeg A. Elhisadi Ph.D, Emtenan Ali Esrafel BSc , and Shereen Salah Al-den Ben Hamadi BSc.

The objective of the study were to Identify the food, service, and patient variables that contribute to food service dissatisfaction utilizing a validated patient survey, and to collect information about types, methods and arrangements of sending meals to hospital wards. Methodology: The diet survey was conducted used a questionnaire and interview with hospitalized patients, this study was used 24 hours recall including all foods and beverage consumed during previous 24 hours. A total of 30 hospitalized patients selected randomly in this study, aged 22 to 79 years old, (average age 57.6 years ±10.3 and 43.5 years ±13.6 and for males and females respectively). 14 males and 16 female (Only hospitalized patients were included in this study). Results: This study revealed that the high dietary intake was bread ,salad, juices, red meat , soup, milk full cream, and fruits (93.3), (83.3%), (60%), (53.3%), (36.7%) and (40%), respectively. Wahda hospital's diet are characterized by low intake of fresh fruits, fish and dietary fibre, and high intake of fat-rich foods such as frying meat, minced meat, cheese, and sweet foods mixed with butter, and full cream milk. Conclusion: This study revealed that insufficient micronutrients intake such as iron can lead to iron-deficiency (anaemia). This study concluded that about (46.7% ) of hospitalized patients ate foods that came from outside hospital without monitor.