Construção de um protótipo de aplicativo móvel para processo de enfermagem do paciente renal

A utilização de sistemas de tecnologia voltados para a área da saúde tem se mostrado uma excelente ferramenta no aprimoramento do cuidado prestado ao paciente/cliente, pois permite ao profissional coletar, registrar dados e se comunicar com a equipe multiprofissional de maneira mais rápida e eficaz. Trata-se de um estudo metodológico do tipo descritivo, com o objetivo de apresentar o desenvolvimento de um protótipo de aplicativo móvel de média fidelidade para o Processo de Enfermagem do paciente renal. O protótipo é composto por um total de 29 telas e foi construído com o objetivo de oferecer a um serviço hospitalar a aplicação do Processo de Enfermagem de forma rápida, precisa e segura. De maneira geral a construção das telas foi dividida em categorias: tela inicial, menu login, cadastro hospital, menu hospital, cadastro colaborador, login colaborador, menu pacientes, cadastro de paciente, opções do processo, histórico de enfermagem, exame físico, diagnósticos sugeridos, diagnósticos selecionados, plano assistencial, resultados esperados, implementação, avaliação, intercorrências, destino do paciente e registros anteriores. A partir deste estudo, tornou-se factível, a construção de um protótipo de aplicativo móvel para realização do processo de enfermagem em nefrologia e este, servirá de instrumento para a elaboração de estudos posteriores, realizados os devidos ajustes para o alcance do resultado desejado.

Effect of Lupin-Enriched Biscuits as Substitute Mid-Meal Snacks on Post-Prandial Interstitial Glucose Excursions in Post-Surgical Hospital Patients with Type 2 Diabetes

Hospital biscuit snacks offered to Type 2 Diabetes Mellitus (T2DM) patients may adversely affect glycaemic control. This study investigated the effect of lupin mid-meal biscuit snacks, compared to spelt or standard hospital biscuits, on interstitial glucose levels in post-operative T2DM inpatients. In a pilot cross-over pragmatic study, 20 patients (74 ± 12 years) consumed, in order, lupin biscuits (20% lupin), wholemeal spelt and standard plain sweet biscuits as mid-meal snacks (2 biscuits each for morning and afternoon tea) on three consecutive days. Continuous glucose monitoring, appetite perceptions and bowel motions were recorded. Glucose levels were not significantly different in the first 90 min after mid-meal biscuit consumption at morning and afternoon tea, irrespective of type. However, after consuming the lupin biscuits only, glucose levels were significantly (p < 0.001) reduced 90 min postprandially after dinner, indicating a potential second-meal effect. Patients also reported improved satiety after lupin biscuit consumption on day 1, compared to days 2 and 3 (p = 0.018). These findings suggest that lupin-enriched biscuits may improve both glycaemic control and satiety in hospitalised T2DM patients, potentially contributing to reduced length of stay. Larger controlled studies are warranted to confirm these findings and inform potential revision of hospital menu standards for T2DM patients.

Patient Food Preferences can Help Plan Hospital Menus for Older Patients

Aims: Malnutrition causes a huge burden on health and social services; wastage of hospital food is high and intake poor, particularly in older patients. This study looks at the lunch choices of older patients and considers how hospital meals could be altered to improve consumption. Study Design: Over a four week period, the food choices of patients on elderly care wards were studied. The amount of food consumed and choice was evaluated in the context of food availability. Place and Duration of Study: The project was undertaken in Elderly Care Medicine wards in a District General Hospital in the South East of England. Participants were older patients with a variety of medical conditions who had the capacity to consent to a discussion about their food choices, consumption of food and preference for different food items. Methods: Of the 402 patients studied, 23% were given food they did not like and that they would not usually chose. Results: Popular menu choices included “unusual soups” and “baked or roasted meat”. Unpopular menu choices included sandwiches and desserts with no fruit. The items that were most consumed were desserts containing fruit and vegetarian main courses. Vegetarian pastry dishes and sandwiches were poorly consumed. Conclusion: Many older patients who are able to choose from a hospital menu failed to see foods that they would normally consume. Certain foods are preferentially chosen and when delivered were consumed well. Older patients in this geographical area chose traditional foods and foods that are more difficult or more costly to prepare at home e.g. roast joints of meat and fruit containing desserts.

Hospital menu interventions: a systematic review of research

Purpose – Most patients in developed countries solely depend on the hospital menu to order their food. The provision of menu choices to patients differs between facilities. The purpose of this paper is to determine which strategies that provide menu choices to patients are effective in improving clinical and non-clinical outcomes in hospital. Design/methodology/approach – Five databases were searched to identify relevant publications. Prospective research published in English with the menu as the primary intervention was included. Study eligibility was determined and risk of bias assessed. Outcome data were combined narratively due to absence of homogeneous study design and outcomes. Findings – Of the 2,201 records screened, six studies met inclusion criteria. Standardised menu formatting and the spoken menu system were found to improve meal tray accuracy. The spoken menu and computerised interactive menu selector system enhanced aspects of patient satisfaction without cost increases. Descriptive menus may increase food consumption. Branding food items was not well supported by patients. One study rated positively for study quality with the remaining five studies receiving neutral quality ratings. Research limitations/implications – The small number of studies conducted on each intervention and the quality of the evidence made it difficult to establish a solid evidence base around providing menu choices to patients. Further research is needed on menu ordering systems, including spoken and visual menus, to determine their impact on outcomes in hospital. Originality/value – This review is first to examine the effectiveness of menu interventions in hospital. Hospital foodservice departments should consider these findings when reviewing local systems.