تأثیر آموزش توزیع غذا بر میزان باقی‌مانده غذایی در بیمارستان بوعلی تهران در سال 1389

Background and Objectives: Food is very important for health and treatment. The inctease of food residuals specially in hospitals can lead to the decreas of food intake and also increase cost the of treatment and hospitalization. The goal of this study was to determine the effect of food services training on amount of food residual in Tehran Boali Hospital to improve hospital catering. Materials and Methods: This Research was a practical and semi-experimental study. All of the food staff (15 persons) were trained in the form of direct teaching by using educational pamphlets about food services. To determine the food service situation and assess the amount of food residual the study was performed on 130 persons (in-patients and personnel). The other tools of this study were satisfaction questioner and food residual observational checklist. To compare the amount of food residual before and after training paired t-test was applied. Results: Most of the participants were dissatisfied with food services and significant differences were shown between the amount of food residual befor and after personel training (t=-5.36 p=0.001). The average amount of food remaining at breakfast from 1.8 in pre-teaching was deacrease to 0.7 and at lunch from 2.09 to 1.89 and in dinner time from 2.2 to 1.6 reduced. Conclusion: It seems that educational planning for personels can indicated and raise their knowledg about their duties and their weaknesses and Strengths to improve quality performance which will lead to customer satisfaction and hospital profitability. Key words: Food Distribiution System Training, Nutrition unit, Food Residual, Hospital Funding: This research was funded by Tehran University of Medical Sciences. Conflict of intersrst: None declared. Ethical approval: The Ethics Committee of Rehabilitation Science Faculty approved the study. How to cite this article: Tabibi SJ, Maleki MR, Ghazi Asgar M. The Effect of Food Distribiution Training on Amount of Food Residuals in Tehran Boali Hospital in 2010. J Rafsanjan Univ Med Scie 2012; 11(5): 461-70. [Farsi]