Table 5

FSQ criteria 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

* Difference (in %) between Private and Pubic Hospitals; ** This criteria was considered important in both NCQ and FSQ.

Diez-Garcia et al.

Diez-Garcia et al. Nutrition Journal 2012 11:66   doi:10.1186/1475-2891-11-66

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