Table 5 FSQ criteria in hospitals
From: Gauging food and nutritional care quality in hospitals
HMPQ criteria | Private Hospitals (n=25) | Public Hospitals (n=12) | Difference* | Campinas (n=17) | Ribeirão Preto (n=10) | Florianópolis (n=10) | |||||
|---|---|---|---|---|---|---|---|---|---|---|---|
n | % | n | % | % | n | % | n | % | n | % | |
A - HFNS mediation actions with users and other hospital sectors | |||||||||||
A1. Duty shift in the area of meal production | 7 | 28.0 | 3 | 25.0 | 3.0 | 5 | 29.4 | 5 | 50.0 | 0 | 0.0 |
A2. Formal evaluation of the HFNS regarding user satisfaction | 7 | 28.0 | 3 | 25.0 | 3.0 | 6 | 35.3 | 3 | 30.0 | 1 | 10.0 |
A3. Planning and goal-setting for the HFNS | 11 | 44.0 | 7 | 58.3 | 14.3 | 9 | 52.9 | 6 | 60.0 | 3 | 30.0 |
A4. HFNS participation in other hospital sectors | 19 | 76.0 | 9 | 75.0 | 1.0 | 11 | 64.7 | 10 | 100.0 | 7 | 70.0 |
B - Autonomy and management control actions | |||||||||||
B1. HFNS responsibility for purchases | 14 | 56.0 | 2 | 16.7 | 39.3 | 8 | 47.1 | 7 | 70.0 | 1 | 10.0 |
B2. Budget autonomy | 5 | 20.0 | 1 | 8.3 | 11.7 | 4 | 23.5 | 2 | 20.0 | 0 | 0.0 |
B3. Control of cost/meal or cost/daily produced food | 19 | 76.0 | 9 | 75.0 | 1.0 | 13 | 76.5 | 8 | 80.0 | 7 | 70.0 |
B4. Statistical control by the HFNS | 21 | 84.0 | 12 | 100.0 | 16.0 | 14 | 82.4 | 9 | 90.0 | 10 | 100.0 |
B5. Statistical control of the produced diets | 17 | 68.0 | 11 | 91.7 | 23.7 | 13 | 76.5 | 8 | 80.0 | 7 | 70.0 |
C - Meal production qualification actions | |||||||||||
C1. Standard prescription form | 10 | 40.0 | 4 | 33.3 | 6.7 | 7 | 41.2 | 4 | 40.0 | 3 | 30.0 |
C2. Dietetic kitchen | 13 | 52.0 | 8 | 66.7 | 14.7 | 8 | 47.1 | 8 | 80.0 | 5 | 50.0 |
C3. Routine tasting of diets | 15 | 60.0 | 4 | 33.3 | 26.7 | 12 | 70.6 | 5 | 50.0 | 2 | 20.0 |
C4. Good practice manual | 21 | 84.0 | 6 | 50.0 | 34.0 | 14 | 82.4 | 6 | 60.0 | 7 | 70.0 |
C5. Diet manual ** | 16 | 64.0 | 4 | 33.3 | 30.7 | 14 | 82.4 | 3 | 30.0 | 3 | 30.0 |
C6. Production of nutritional supplements | 7 | 28.0 | 5 | 41.7 | 13.7 | 6 | 35.3 | 4 | 40.0 | 2 | 20.0 |
D – Staff qualification actions | |||||||||||
D1. Staff evaluation | 13 | 52.0 | 2 | 16.7 | 35.3 | 5 | 29.4 | 5 | 50.0 | 4 | 40.0 |
D2. Instrument for staff evaluation | 8 | 32.0 | 4 | 33.3 | 1.3 | 1 | 5.9 | 4 | 40.0 | 7 | 70.0 |
D3. Periodic training program | 15 | 60.0 | 3 | 25.0 | 35.0 | 6 | 35.3 | 7 | 70.0 | 5 | 50.0 |