La alimentación del acompañante del paciente hospitalizado
- ML. Flores Antigüedad
- MD. Cano-Caballero Gálvez
- A. Caracuel Romero
- A. Castillo Franco
- A. Mezcua Fernández
- MV. Osorio Areu
- S. Vegas Gutiérrez
ISSN: 1130-8621
Argitalpen urtea: 2000
Alea: 10
Zenbakia: 1
Orrialdeak: 3-8
Mota: Artikulua
Beste argitalpen batzuk: Enfermería clínica
Laburpena
Aim. To know how to satisfy the alimentary needs of the accompanying persons of long stay adult patients in the Hospital San Cecilio in Granada, Spain. Methods. A transversal, observational study was performed by 39 semistructured interviews of accompanying persons who had remained with patients for a minimum period of 7 days in different areas of adult hospitalization. The following variables were studied: place where they eat, number and type of meals, who provides their food, interchange of accompanying person-patient meals, reservation of food in the room, special diet or treatment for accompanying persons, economical repercussion and suggestions. Results. Female accompanying persons predominate, with an age range from 35 to 65 years. Many have had previous experience and are mainly of rural origin. Most accompanying persons felt a great need to remain with the relative as long as possible. All reported difficulties in alimentation in the circumstances in which they were in. Discussion. Alimentation represents a real problem for accompanying persons since the hospital does not provide the necessary resources to cover these needs thus favoring the fact that this alimentation is carried out in marginal conditions. The manner in which the accompanying person satisfies these needs and the efforts of the nursing staff to alleviate this deficit leads to transgressions in healthy alimentary habits and hospital norms.