A influência da gastronomia na melhora da aceitabilidade de dietas em ambientes hospitalares: uma revisão de literatura

The influence of gastronomy in improving the acceptability of diets in hospital environments: a literature review

Abstract

Hospital Gastronomy is defined as the art of reconciling dietary prescription and dietary restrictions in the preparation of healthy, attractive and nutritious meals, which will make a difference at the moment of awakening the desire to taste. This study aims to punctuate the influence of gastronomy in improving the acceptability of diets in hospital environments. The research is an Integrative Literature Review (ILR), with an approach to research results in clinical practice. To select the articles, the Scientific Electronic Library Online (SCIELO), Latin American and Caribbean Literature on Health Sciences (LILACS) and Google Scholar databases were used. The search was performed based on the keywords “Hospital Food”, “Nutrition”, “Hospital food” and “Acceptability”. The sample of this review consisted of 17 complete articles. Having as inclusion criteria: scientific articles published in full, in Portuguese and English, from 2011 to 2021. After analyzing the articles included, the results showed that the application of hospital gastronomy tools aim to improve the sensory aspects of diets and positively influence acceptability, as they make them more attractive, which favors their adherence. Therefore, in order to have better results, it is important to promote the training of SND employees, as well as the inclusion of chefs in the multi-professional team, provision of adequate utensils and menu planning. In addition to monitoring the acceptability of hospital diets, in order to promote faster and more appropriate interventions and assist in the recovery or maintenance of the nutritional status of patients.