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KMID : 0664320160220020118
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Journal of the Korean Dietetic Association
2016 Volume.22 No. 2 p.118 ~ p.130
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Analysis of Operational Characteristics and Substantiality Plan of Inpatient Diets for Foreigners in Hospitals
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Kim Hyung-Mee
Kim Eun-Mi
Kim Hye-Jin
Baek Hee-Joon
Park Mi-Sun
Lee Geum-Ju
Lee Hae-Young
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Abstract
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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 com-pleted using SPSS Win 11.0 for descriptive analysis, independent t-test, and χ2test. Results can be summar-ized 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 ex-clusive department and exclusive staff for foreign inpatients were 48.4% and 53.2%, respectively. Major na-tionalities 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 on-ly for foreigners was 42 (72.4%) and influencing factors were number of permitted beds (P＜0.05), an ex-clusive 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 ma-jority (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.
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KEYWORD
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inpatient diet for foreigner, hospital foodservice, substantiality plan, foreign inpatient, meal for foreigner
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