HOSPITAL GASTRONOMY: THE IMPACT OF NUTRITION ON THE RECOVERY OF HOSPITALIZED PATIENTS

Abstract

Hospital gastronomy was the central theme of this study, understood as a key strategy in healthcare and the recovery of hospitalized patients by integrating nutritional, sensory, and humanized aspects into the hospital environment. Given this context, the following research question arose: how could hospital gastronomy proactively influence the recovery of hospitalized patients? The study’s general objective was to analyze the importance of hospital food and its relationship to the patient recovery process. Specific objectives included contextualizing the history of gastronomy in the hospital setting, understanding the link between diet and hospital-acquired malnutrition, and discussing scientific evidence regarding hospital gastronomy's contribution to improving food acceptance and patients' nutritional status. The methodology employed was a qualitative study based on a literature review of scientific articles, books, and official documents published in recent years; data collection was conducted via databases such as SciELO, CAPES Journals, and the Virtual Health Library, with the data analyzed interpretatively. The results demonstrated that hospital gastronomy contributed significantly to improved food acceptance, fostering increased nutrient intake and reducing malnutrition, while also positively impacting patient well-being by emphasizing sensory aspects and humanized care. It was concluded that hospital gastronomy played a fundamental role in health promotion and patient recovery, highlighting the need for investment in high-quality dietary practices and interdisciplinary collaboration to strengthen hospital care and achieve better clinical outcomes.