Assessment of Hospitalized Patients’ Awareness Regarding Food for Special Medical Purposes

(1) Background: Malnutrition increases the risk of complications, prolongs the period of hospitalization, worsens the results of treatment and increases the costs of hospital stay. Patient’s lack of knowledge on how to cope with it may increase the occurrence of these unfavorable consequences. The aim of this study was to assess hospitalised patients awareness of foods for special medical purposes (FSMP) and to determine the perception of the dietitian’s role in the hospital treatment process. (2) Methods: The survey was conducted among patients hospitalized in one of the hospital in the Małopolska region. The sample consisted of 100 respondents. Participation in the research was anonymous and voluntary. The author’s survey contained 14 closed- and open-ended questions. The answers were single or multiple choice. A knowledge test was used to determine the level of awareness among respondents. The maximum score was 8. Appropriately selected tests were applied to the collected data, such as Spearman’s correlation, Shaprio-Wilk’s normality test, Leven’s and Mann-Witney’s tests. The level of statistical significance was assumed to be p ≤ 0.05. (3) Results: Respondents were most familiar with the term Nutridrnik (68%). Nestlé was the most popular brand. Only 66% declared they knew what foods for special medical purposes were used for. Most were unfamiliar with the concept of immunomodulatory ingredients. Statistically significant correlation was found between age and knowledge. Older patients achieved lower scores (rho=-0.32, p=0.001). No statistical significance was found between gender or comorbidities and knowledge on the discussed topic. A dietitian was pointed out as the expert in selecting FSMP (78.6%). It is crucial that 87% of respondents believe that FSMP consumption may be beneficial for nutritional status. (4) Conclusion: The results indicate limited hospitalised patients knowledge of foods for special medical purposes. The role of dietitians in the treatment process is highly valued. Educational efforts hospitals are necessary to improve patient awareness. This can also improve the effectiveness of nutritional therapy, as well as preventive measures aimed at improving the patient’s nutritional status.