Analysis of Operational Characteristics and Substantiality Plan of Inpatient Diets for Foreigners in Hospitals.
10.14373/JKDA.2016.22.2.118
- Author:
Hyung Mi KIM
1
;
Eun Mi KIM
;
Hye Jin KIM
;
Hee Joon BAEK
;
Mi Sun PARK
;
Geum Ju LEE
;
Hae Young LEE
Author Information
1. Department of Nutrition & Dietetics, Gangnam Severance Hospital, Yonsei University, Seoul 06273, Korea.
- Publication Type:Original Article
- Keywords:
inpatient diet for foreigner;
hospital foodservice;
substantiality plan;
foreign inpatient;
meal for foreigner
- MeSH:
China;
Data Interpretation, Statistical;
Diet*;
Emigrants and Immigrants*;
Ethnic Groups;
Humans;
Inpatients*;
Internal Medicine;
Meals;
Nutritionists;
Russia
- From:Journal of the Korean Dietetic Association
2016;22(2):118-130
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The objectives of this study were to analyze the operational characteristics and to explore the substantiality plan of inpatient diets for foreigners in hospitals. Questionnaires were mail-delivered to 128 hospitals, and a total of 62 questionnaires were usable with a response rate of 48.4 percent. Statistical data analysis was completed using SPSS Win 11.0 for descriptive analysis, independent t-test, and χ2 test. Results can be summarized as follows. The average number of inpatient meals for foreigners in the last 6 months were 405 and 53 for general therapeutic diets and special therapeutic diets, respectively. The rates of hospitals with an exclusive department and exclusive staff for foreign inpatients were 48.4% and 53.2%, respectively. Major nationalities of foreign inpatients were China (37.5%) and Russia (31.3%), and their major medical departments were internal medicine (43.9%) and surgery (39.0%). The number of hospitals that provided inpatient diet only for foreigners was 42 (72.4%) and influencing factors were number of permitted beds (P<0.05), an exclusive department (P<0.001), and exclusive staff (P<0.01). The main type of menu was USA·European style (61.1%), and the price of inpatient meals for foreigners was mostly \10,000~\25,000 (62.0%). As 75.9% of hospitals did not possess dietary slip manuals for foreigners, the case of preparing inpatient meals for foreigners in the form of a general therapeutic diet partially-modified according to disease was the majority (55.4%). Dietitians felt the need for nutrition management guidelines and dietary slip manuals (47.3%) as a substantiality plan of inpatient diets for foreigners. There is a need for exclusive foodservice standards for foreign inpatients in the changing medical environment.
