The Development of recipes for patients and the participation of patients in Kabinburi Hospital Prachinburi Province

Abstract

The objective of this descriptive research was to was to study the development of recipes for patients  and  the participation of  patients in  Kabinburi  Hospital  Prachinburi  Province. Nutritive value was  assessed by using the INMUCAL computerized program. Patient satisfaction was assessed using a questionnaire.The study  involved  227  patients  from  the  Kabinburi hospital and data were  collected from March to April, 2012.

The result revealed that 64 recipes were  recommended conclusively which could be categorized into 4 fried fresh, 2 spicy fried, 4 fried toast grilled consume, 2 chili sauces, 1 single-dish, 7 gruels, 7 fruits, 8 beverages,7 snacks and 7 desserts. The  highest nutritional value  was  series 5,  2476.06 Kcal and the  lowest  nutritional value was series 5, 1932.86 Kcal. The satisfaction of patients for  packet on serves 2  and 7 was relatively high.