Management and Nutrition. Their Role to In-Patients

      Аннотация: The study was mainly based on the food served by the hospital to the in-patients The study was undertaken to find out the importance of nutrition and its role with regard to patients health and recovery from illness. It also aimed at finding out the level at which patients,’ management and health workers awareness of the necessity and importance of nutrition in health. Method: A case study design was used. Stratified sample size of 50 respondents was selected. T he respondents included doctors, nurses, hospital administrators, patients and attendants. Results: The hospital serves very little food to patients, which is half cooked and not nutritious. The high turn up rate of patients makes it more difficult for provision of food to the patients by the hospital. The hospital receives very little funds from the government not able to meet all the requirements, including buying food for patients. Conclusion: Good nutrition is necessary for in-patients. There is need to improve on the diet provided to the patients and their attendants.

Ключевые слова: Health, hygiene, Managers, hospital, Infectious Diseases, World health Organization, Health, health promotion, Malnutrition, hygiene, food, healing, Managers, Management, primary health care, immunity, hospital, patients, Infectious Diseases, Mortality Rate, ATTENDANTS, World health Organization, Nourishment, A balanced diet, Health for all in year 2000, Adequate nutrition