Evaluation of factors affecting the food consumption levels of inpatients in a Turkish armed forces training hospital

Şahin, Bayram; Demir, Cesim; Ayçıçek, Hasan; Cihangiroğlu, Necmettin

doi:10.1016/j.foodqual.2006.07.008

Cited by 14 publications

(10 citation statements)

References 16 publications

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“…The statistical analysis indicated that male patients tended to consume more hospital foods than female patients. The finding was consistent with Suzana, Kan & Wan (2002) and Sahin et al (2007), where a higher percentage of male patients consumed hospital foods compared to female patients. On the contrary, the intake of non-hospital foods was higher in female patients compared to men.…”

Section: Discussionsupporting

confidence: 90%

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Development of a tool to measure patients’ satisfaction of hospital foodservice in a government hospital

Boughoula¹,

Jamaluddin²,

Manan³

et al. 2020

Mal J Nutr

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Introduction: Dissatisfaction towards the quality of foodservice can affect several important aspects such as nutritional intake and financial burden. The effect of dissatisfaction towards nutritional aspect can be observed via a decline in dietary intake. Therefore, reliable and valid questionnaires are important to measure patients' satisfaction with hospital foodservice. The main purpose of this study was to investigate the construct validity and reliability of a developed questionnaire in a local setting. Methods: A questionnaire adapted from previous studies and consisting of 27 statements from four dimensions, was administered to a total of 277 hospitalised patients in a government hospital. Factor analysis and reliability analysis were conducted using SPSS version 25. Results: Principal component of factor analysis revealed that the final questionnaire contained four main foodservice dimensions, namely food properties, staff and meal service reliability, customisation, and physical and social aspects. The reliability analysis revealed that the Cronbach's alpha value ranged from 0.55 to 0.84 for these foodservice dimensions. The analysis showed that the alpha value differed from one dimension to another such as food properties (α=0.84), staff and meal service reliability (α=0.67), customisation (α=0.69) and physical and social aspects (α=0.55). Conclusion: Twenty-seven questionnaire items were retained because their factor loadings were greater than 0.35. Therefore, the questionnaire on patients' satisfaction towards hospital foodservice was considered reliable and valid. The classification of the four dimensions provided detailed information of the satisfaction level, relationship and influence on the foodservice dimensions, which contributed to satisfaction towards hospital foodservice.

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Section: Discussionsupporting

confidence: 90%

“…However, the actual energy intake consumed by patients was 1089±329 kcal. This value was slightly lower and in agreement with a study by Sahin et al (2007). Other than that, the percentage of dietary intake indicated that about 72.6% were able to fulfil their individual requirements for energy intake.…”

Section: Discussionsupporting

confidence: 90%

Development of a tool to measure patients’ satisfaction of hospital foodservice in a government hospital

Boughoula¹,

Jamaluddin²,

Manan³

et al. 2020

Mal J Nutr

View full text Add to dashboard Cite

show abstract

“…Even though subjects were satisfied with the system, the energy and protein intake from hospital food hardly met their individual requirements. The results show that patients consumed less than half of the amount of food served to them and this finding is similar to that of the study by Sahin et al (2007). Even though wastage was not the focus of this study, the results indicate high wastage, which implies additional costs for the hospital.…”

Section: Discussionsupporting

confidence: 84%

Patients' satisfaction with the bulk trolley system in a government hospital in Malaysia

Jamaluddin

Manan

Basri

et al. 2010

Leadership in Health Services

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The purpose of this paper is to determine patients' satisfaction with the bulk trolley food service system and the effect of the system on energy and protein intakes. Design/methodology/approach: An interview-based questionnaire was used to measure patients' satisfaction (n = 70) with the hospital food services. Dietary intake of hospital food was determined through one-day weighed food intake survey and a food record for nonhospital food. Findings: The majority of the patients (98.6 per cent) were satisfied and 1.4 per cent was very satisfied with the food service. Energy (kcal) and protein (g) intakes from hospital food were higher than that of outside food (p < 0.05). However, most patients did not obtain their full energy and protein requirements from the hospital food provided. Four food service dimensions were found to be significantly correlated with patients' overall satisfaction (p < 0.05). Research limitations/implications: The questionnaire was adapted from the study by Capra et al. and modified to suit the local food service system, thus the application may be context-specific. The instrument did not measure factors that influence hospital food consumption, nor did it differentiate between the acceptability of different kinds of food. Also a comparison of patients' acceptance between the plated and bulk trolley system was not conducted in this study. Practical implications: The results of the study can be used as a basis for decision making and for future planning of the food service system. The findings prompt analytical comparison, between the bulk trolley, and plated systems, in determining patients' preference, and to increase food intake. Originality/value: Patient satisfaction surveys are regularly conducted in the country but none had ever studied the effectiveness of the bulk trolley system in relation to patients' satisfaction. The findings are noteworthy and, compared with the past literature review, the difference in the way the system is carried out in the country may be the contributing factor regarding patients' satisfaction system.

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“…The contributing factors to plate waste such as patients' satisfaction towards the food quality and food service (food/food service quality factors), together with clinical/external factors such as appetite, the need for assistance during feeding, the duration of taking the diet, intake of ONS were investigated in this study based on the factors previously reported to be associated with plate waste by previous studies [ 13 14 15 16 17 18 19 ].…”

Section: Methodsmentioning

confidence: 99%

“…It is widely accepted that the food/food service quality is the main contributing factor to hospital plate waste. Numerous published studies have established the relationship between patient satisfaction on the sensory quality of food in terms of appearance, taste, texture, temperature as the major factor affecting the rate of hospital plate waste [ 13 14 15 ]. Besides food quality, patients' satisfaction towards the quality of food service was also linked to hospital plate waste.…”

Section: Introductionmentioning

confidence: 99%

Plate waste study among hospitalised patients receiving texture-modified diet

et al. 2021

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BACKGROUND/OBJECTIVES While plate waste has been widely investigated in hospitals, there have been minimal studies specific to the texture-modified diet (TMD). This study aims to determine the percentage of plate waste among patients prescribed with TMD and its contributory factors. SUBJECTS/METHODS This was a single-centre study conducted in the university hospital on three types of TMD (blended diet, mixed porridge, minced diet) during lunch and dinner meals. Weighing method and visual estimation method assisted by digital photograph were adopted in this study. Face to face interview was carried out to investigate on 1) the food/food service quality factors in terms of patients' satisfaction level towards sensorial quality of food and food services provided and 2) the clinical/external factors including appetite, the provision of oral nutrition support, time taking the diet, the need for feeding assistance and the length of hospital stay. RESULTS The mean percentage of overall plate waste of 95 patients receiving TMD was high (47.5%). Blended diet was identified as the most wasted diet (65%) followed by minced diet (56%) and mixed porridge (35%). Satisfaction level among patients was moderate. Patients on TMD in general had higher satisfaction level on the aspect of food service as compared to food quality. Substantial association between sensorial qualities of food and plate waste were varied according to individual TMD type. A multiple linear regression showed that only the satisfaction level toward the aspects of appearance and variety of foods were the predictors of TMD plate waste (R 2 = 0.254, P < 0.05). CONCLUSIONS A significant relationship between the percentage of plate waste and the overall satisfaction level of patients receiving TMD suggests that vigorous strategies are needed to reduce the food waste of TMD which will lead to a better nutritional status and clinical outcomes among the patients.

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Evaluation of factors affecting the food consumption levels of inpatients in a Turkish armed forces training hospital

Cited by 14 publications

References 16 publications

Development of a tool to measure patients’ satisfaction of hospital foodservice in a government hospital

Development of a tool to measure patients’ satisfaction of hospital foodservice in a government hospital

Patients' satisfaction with the bulk trolley system in a government hospital in Malaysia

Plate waste study among hospitalised patients receiving texture-modified diet

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