Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
권호 표지

Analysis of Hospital Foodservice Management and Health Insurance Coverage of Inpatient Meals in Seoul

서울지역 의료기관의 급식서비스 및 환자식 급여화 현황 분석

  • Kim, Hye-Jin (Dept. of Nutrition, Yeouido St. Mary's Hospital, Catholic University) ;
  • Kim, Eun-Mi (Dept. of Nutrition, Kangbuk Samsung Hospital) ;
  • Lee, Geum-Ju (Dept. of Nutrition, East-West Neo Medical Center, Kyunghee University) ;
  • Lee, Jung-Joo (Dept. of Nutrition, East-West Neo Medical Center, Kyunghee University) ;
  • Lim, Jung-Hyun (Dept. of Nutrition, Seoul National University Hospital) ;
  • Lee, Jung-Min (Dept. of Nutrition, Severance Hospital, Yonsei University) ;
  • Jeon, Hyun-Jung (Dept. of Nutrition, Seoul Bukbu Geriatric Hospital) ;
  • Lee, Hae-Young (Dept. of Food & Nutrition, Sangji University)
  • 김혜진 (가톨릭대학교 여의도성모병원 영양팀) ;
  • 김은미 (강북삼성병원 영양팀) ;
  • 이금주 (경희대 동서신의학병원 영양건강관리센터) ;
  • 이정주 (경희대 동서신의학병원 영양건강관리센터) ;
  • 임정현 (서울대학교병원 영양팀) ;
  • 이정민 (연세대학교 신촌세브란스병원 영양팀) ;
  • 전현정 (서울시립북부노인병원 영양팀) ;
  • 이해영 (상지대학교 식품영양학과)
  • Received : 2010.09.07
  • Accepted : 2010.09.30
  • Published : 2010.11.02
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Abstract

The objectives of this study were to explore hospital foodservice management and to investigate conditions related to health insurance coverage of inpatient meals. A questionnaire was distributed to the nutrition departments of 44 hospitals in Seoul on July 2009. The average kitchen area was 0.5 $m^2$, and centralized distribution systems were in place. Partition walls from contamination zones, separate work tables to prevent cross-contamination, exclusive areas for preparing tube feeding, and split carts with refrigerated and convection heat settings were largely used in tertiary hospitals. Most dietitians did meal rounds (93.2%) and surveyed for patient satisfaction (86.4%). The major theme of QI (Quality Improvement) was menu management (31.8%). The health insurance fees for meals were (won)4,938.9 for a general diet, (won)5,199.8 for a therapeutic diet, (won)4,067.0 for tube feeding, (won)9,950.0 for sterilized diet, and (won)18,383.4 for diets not covered by health insurance. The prices for general and therapeutic diets were significantly lower in hospitals compared to tertiary or general hospitals (P<0.001). The cost composed of 48.3% food, 44.0% labor and 7.7% overhead for general diets and 47.9%, 44.5% and 7.6% for therapeutic diets. In the case of health insurance coverage for patient meals, the number of items applied to general diets averaged 2.8 out of 4 and for therapeutic diets it averaged 1.9 out of 3. To reform the health insurance coverage system for patient meals, it is urgent that the qualified level of patient meals is presented from a national viewpoint, and monitoring should be performed consistently by developing the evaluation tools.

Keywords

References

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