“BMC Dietetics Management Services and Patients' Wellness”

MARTINEZ , CHERYLL O. University of Nueva Caceres , Naga City , 2003

Keywords: Dietetics Management and Patients' wellness

This study aimed to determine the relationship between dietetics management services and patients' wellness at Bicol Medical Center for C/Y 2003. Specifically, this study sought to answer the following questions: (1) What are the dietetics management services provided by BMC along administrative \, therapeutic and research-educational dietetics? (2) To what extent is patients' wellness attended to along diagnosis, nutritional care and nutritional care and nutrition advocacy? (3) Is there a significant correlation between dietetics management services and patients' wellness?

Descriptive-correlational was the method used to determine the relationship between dietetics management services and patients' wellness at the Bicol Medical Center .

Major conclusions were: (1) Administrative dietetics services and therapeutic services were performed very satisfactory, while research educational dietetics was performed only satisfactorily as perceived by medical doctors, nutritionist-dietitians, nurses, account officers and the dietary staff of Bicol Medical Center, (2) Patients perceived that diagnosis and nutritional care contributed to only a moderate level of wellness among BMC patients (3) There was found a high level of correlation between administrative dietetics and patients wellness and a moderately high correlation between therapeutic and research-educational services.

Recommendations: (1) The administrative dietitian should create a ‘plantilla', while the therapeutic dietitian should design a multi-disciplinary program for the department just as the research – educational dietitian should conduct a regular dietary counseling for all patients upon admission. (2) Additional personnel should be hired to improve the working condition of the department and to highlight individual services given to patients to achieve patients' wellness. (3) Dietary personnel should be given more training on meal planning and administrative services; a through research should also be made to identify indicators for wellness.