Pediatrik Yanık Hastalarinin Hastane Yemeklerini Tüketim Durumu ve Tüketimlerini Etkileyen Faktörler.

Objective: This study aimed to determine consumption status and the factors affecting the consumption of hospital meals in pediatric burn patients. Methods: The study was conducted with 50 orally fed children (19 girls, 31 boys) between the ages of 2-18 who were hospitalized in a burn center between June 2016-December 2017. A questionnaire was given to the voluntary children and the voluntary caregiver of the child. Results: The most common type of burns was scalding with hot water (68.0%) and the mean percentage of burns was 15.1±8.0%. It was determined that the burn grade, percentage, and burn area didn't affect appetite (p>0.05). Restlessness (66.0%), pain (63.0%), and stress (56.0%) were found to be the factors that caused decreased appetite. It was reported that pediatric burn patients sometimes (34.0%) and very rarely/never (32.0%) consumed hospital food. It was found that 38% of children who couldn't consume hospital meals mostly were supplied with food and drink from outside. Pediatric burn patients stated that they found the variety, consistency, temperature, hygiene, freshness, portion size, appearance, and hospital atmosphere of the hospital meals appropriate. Conclusion: Serving foods suitable for the consumption and needs of pediatric burn patients in a hospital and controlling their consumption will support meeting the nutritional needs and medical treatment of patients. [ABSTRACT FROM AUTHOR]