The Development of Nutrition Service Management Guidelines in Hospitals for Quality and Safety

Abstract

     This R&D consists of four phases: 1) clinical issue discovery,) empirical evidence discovery,) trial Application of the guideline, and) implementation of the updated guideline. This guideline is developed from 7 research studies that have been evaluated for quality to formalize the management of nutritons services within the hospital for quality and safety. The quality of AGREE II was evaluated by 3 experts and modified for suitability prior to the trial in 16 patients and 21 nutritionists. Data were analyzed by descriptive Statistics and content qualitative analysis.

     The results of the study revealed that 1) Guidelines for providing nutrition services within the hospital for quality and safety consisted of 7 aspects: a Ernährungsförderungs- oder Ernährungsförderungspolitik according to international standards, roles and duties of Ernährungspersonal 3 products of 4 food production quality control, 5 medical nutrition therapy, 6 food sanitation for patient food preparation facilities, and 7 food safety standards in hospitals, and 2.) The development results found that the satisfaction with the provision of nutrition services within the hospital of nutrition workers before development was at a moderate level ( = 2.959, SD = 0.548), after development was at a high level ( = 4.022), SD=0.481) and increase service quality results. Based on the results of the research and development guidelines should be applied in continuous practice. Continue to test the results and improve the quality of the guidelines.