Quality Ratings of a Hospital Foodservice Department by Inpatients and Postdischarge Patients

Objectives To examine quality of food and nutrition services using the ratings of inpatients and patients who had been discharged (postdischarge patients).Design Questionnaires were used to collect perceptions of inpatients and postdischarge patients on the quality of food and nutrition services. A 5-point scale allowed subjects to rate quality from very poor to very good.Subjects Questionnaires were completed by 252 inpatients and 437 postdischarge patients of a midwestern teaching hospital.Statistical analysis Analysis of variance was used to assess differences in quality ratings on the basis of demographic variables. Stepwise regression was used to determine variables that best predicted overall satisfaction. Paired t tests were conducted to compare matched inpatient and postdischarge ratings.Results Ratings of food and nutrition services indicated that patients were satisfied; few differences were found in ratings on the basis of patient demographics. Food quality was the best predictor of overall satisfaction for both inpatients and postdischarge patients. As patient expectations were increasingly met or exceeded, patient ratings of quality increased. The majority of patients in the matched sample gave the same ratings on the inpatient and postdischarge questionnaires.Applications Foodservice managers who desire to improve patient satisfaction should focus attention on meeting or exceeding patient expectations for food quality. J Am Diet Assoc. 1998;98:1303–1307.     

STRUCTURAL STUDIES ON YEAST 3-PHOSPHOGLYCERATE KINASE: Linear Arrangement of the CNBr Fragments,Partial Amino Acid Sequence of the Inner Part of the Polypeptide Chain,and Analyses of the N-Terminal Domain of the Protein

The purpose of this work was to contribute to the study of the covalent struc ture of yeast 3-phosphoglycerate kinase. First, we undertook the complete align ment of the four fragments produced by cyanogen-bromide cleavage and which constitute the intact protein; we then established the total amino acid sequence of a 30-residue peptide and the N-terminal sequence of a 65-residue peptide. Second, we analyzed the acetylated state of the protein. The analyses of the acid fraction “P” obtained after digestion of 3-phosphoglycerate kinase by pronase enabled us to determine the N-terminal sequence of this enzyme as N-acetylserylglycine. Third, we isolated, purified and analyzed seven tryptic peptides from a fragment containing 102 amino acids coming from the N-terminal end of the protein. The peptides occupying the N- and C-terminal ends of this fragment were also identified.     

ASPIRATION PNEUMONITIS PROPHYLAXIS IN OBSTETRIC ANAESTHESIA: COMPARISON OF EFFERVESCENT CIMETIDINE-SODIUM CITRATE MIXTURE AND SODIUM CITRATE

One hundred and forty-seven patients undergoing elective oremergency Caesarean section under general anaesthesia were allocatedrandomly to three groups: group 1 (n = 28) received no premedication;group 2 (n = 58) received 0.3-molar sodium citrate 15 ml (sodiumcitrate 1.16 g); group 3 (n = 61) received effervescent cimetidine-sodiumcitrate combination (cimetidine 400 mg with sodium citrate 0.9g) after entering the operating room. Gastric pH was measuredat tracheal intubation (pH1) and extubation (pH2). Mean pH1and mean pH2 values in group 1 were, respectively, 2.25 (SD1.35) and 2.83 (1.64). Mean pH1 and pH2 values in group 2 were,respectively, 4.38 (1.44) and 4.57 (1.51). In group 3 mean pH1and pH2 values were, respectively, 5.07 (1.13) and 5.37 (1.30).Percentages of patients with pH1 < 2.5 in groups 1,2 and3 were, respectively, 75, 13.8 and 1.6. Percentages of patientswith pH2 <2.5 in groups 1,2 and 3 were 50, 10.3 and 1.6,respectively.