คุณภาพอาหารและต้นทุนอาหารสำหรับผู้ป่วย ศูนย์ศรีพัฒน์ คณะแพทยศาสตร์ มหาวิทยาลัยเชียงใหม่

Abstract

This is a descriptive study aimed at analyzing nutritional value and the costs of normal food of patients at Sriphat Medical Center, Faculty of Medicine, Chiang Mai University. Normal meals arranged for patients which were breakfast, lunch, and dinner produced by food production and nutrition therapy division, food and beverage department of Maharaj Nakorn Chiang Mai hospital. A total of 68 items over the course of31 days were analyzed in this study. Tool used in the study was a computer program, Nutrisurvey. The cost of the patients’ food were analyzed from price and quantity used for 1 patient. Data were also analyzed by finding mean, percentage, and standard deviation. From the study, it was found that average energy and nutrition provided in normal food for patients were 2,625 kilocalories of which carbohydrates provided the highest amount of energy, then, fat and protein with the energy of 1333.2, 769.5, 522.4 kilocalories and 50.8,29.3,19.9 percent, respectively. Moreover, it was found that average of vitamin per day; vitamin A 680.0 micrograms, and Vitamin C 104.4 milligrams. In addition, minerals found were calcium 610.0 milligrams, sodium 4,293.6 milligrams, phosphorus 1,199.8 milligrams, potassium 2,383.3 milligrams, copper 0.8 milligrams, zinc 3.8 milligrams, iron 22.6 milligrams, and fiber 15.2 milligrams. The average cost of normal food of a patient per day was 96.8 baht; breakfast 26.3 baht, lunch 32 baht, and dinner 38.5 baht. They were classified as spicy soup, mild soup, sauce, stir-fried food, express dish, light meal, fruit, instant drink, and dessert, which the average prices of 13.7, 11.9, 8.9, 11.1, 14.0, 16.6, 4.1, 9.9, and 6.2 baht, respectively.