Propuesta Gastronómica para el Servicio de Alimentación del Hospital de Latacunga. 2012

Abstract

The main objective of this project was to prepare a gastronomic proposal for the service of diets of the Hospital of Latacunga, the study design was cross sectional. They were presented surveys semi-structured directed to patients, doctors and the kitchen staff. A study was conducted of hospital diets; in addiction they were identified the socio-demographic characteristics. The results of the surveys applied to doctors determined that menus must be improved with 96.2%, staff should be trained whit the 92.3%, and it is also important work in coordination with the 96.2%, while that 100% of the staff said that the design of menus would improve the attention to the hospitalized patient. Later the menus planning was carried out, in the recipes culinary skills were used in order to make possible its development bearing in mind important factors within the food preparation process, so that at the end these are innocuous. Finally the sensory evaluation was made to kitchen staff. It was concluded that the feeding is recommended by doctors and it is according to the indications, but the quality is not adequate so it is necessary to implement menus technically designed and prepared under strict controls. It is recommended that the kitchen staff must receive training in hospital diets at least once a year, since at present their functions are for the experience acquired in the department.