Factors Affecting Satisfaction Level with the Food Services in a Military Hospital

Şahin, Bayram; Demir, Cesim; Çelik, Yusuf; Teke, Abdulkadir

doi:10.1007/s10916-006-9022-3

Cited by 36 publications

(47 citation statements)

References 21 publications

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“…These dimensions have been mentioned in other studies as being compromised and affecting patients' food consumption. 20,22,24 Hence, these dimensions should be improved to gain higher patient confidence in hospital foodservice in the future.…”

Section: Discussionmentioning

confidence: 99%

“…Although it is evident that education level determined the level of patient satisfaction, 41 some studies have reported contradicting findings as well. 14,24 Nonetheless, the influences of academic background on the level of satisfaction should be acknowledged, as those patients with a higher education level tend to be more knowledgeable, have higher expectations, and not easily satisfied.…”

Section: Discussionmentioning

confidence: 99%

“…The results identified a weak negative correlation between the 2 variables (r = -0.16, n = 189, P = 0.03), with higher age being associated with lower satisfaction with the hospital foodservice. Subjects were divided into 3 age groups (18)(19)(20)(21)(22)(23)(24)(25)(26)(27)(28)(29)(30)(31)(32)(33)(34)(35)(36)(37)(38)(39)(40)(41)(42)(43)(44)(45)(46)(47)(48)(49)(50)(51)(52)(53)(54)(55), and 56-65 years). The independent sample t test results indicated no significant difference in scores for males (M = 2.62, SD = 0.74) and females (M = 2.65, SD = 0.77); t (187) = 0-.27, P = 0.79 (two-tailed).…”

Section: Patient Satisfaction According To Various Factorsmentioning

confidence: 99%

“…5,9,20,21 Food quality, meal service, staff issues, and the physical eating environment contribute to patient satisfaction. 9,[20][21][22][23][24][25] One study found that almost half of the food served in hospitals is wasted because of the taste, portion size, patient's appetite, or staff service. 4 Thus, it can be concluded that similar factors affect both satisfaction and plate wastage.…”

Section: Introductionmentioning

confidence: 99%

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Patient Satisfaction With Hospital Food service and its Impact on Plate Waste in Public Hospitals in East Malaysia

Aminuddin¹,

Vijayakumaran²,

Razak³

2018

Hosp Pract Res

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Background:Foodservice is an important issue in hospital settings, and patients' levels of satisfaction are often indicated by consumption and plate waste. Objective: The current study compared patient satisfaction in hospital areas and other factors and determined the relationship between patient satisfaction and plate waste. Methods: This quantitative research was performed in four East Malaysian public hospitals. Patients at these hospitals were asked to complete a questionnaire which had three parts: A) general information, B) patient satisfaction questionnaire (Acute Care Hospital Foodservice Patient Satisfaction Questionnaire), and C) plate waste scale (Comstock 6-point scale). Results: A total of 189 patients participated. The results indicated that overall, 53.3%, 29.3%, 14.1%, 2.7%, and 0.5% of respondents rated the hospital foodservice as okay, good, poor, very good, and very poor, respectively. Average plate waste was 35% for all hospitals, and only 11% of patients finished all the food served. Satisfaction with hospital food differed according to the catering system (in-house and outsourced). However, the results also indicated that satisfaction with hospital foodservice was not significantly related to food wastage (r = -0.018, n = 189, P = 0.809). Conclusion: Various factors in hospital foodservice, especially food quality, should be improved to motivate patients to consume hospital food.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Patient Satisfaction According To Various Factorsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Patient Satisfaction With Hospital Food service and its Impact on Plate Waste in Public Hospitals in East Malaysia

Aminuddin¹,

Vijayakumaran²,

Razak³

2018

Hosp Pract Res

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“…No obstante, el tipo de dieta o la presencia de sal en la misma no se asoció en nuestro estudio a un aumento significativo de la satisfacción con la dieta de los pacientes. En este sentido, otras investigaciones no observan relaciones estadísticamente significativas con la satisfacción alimentaria entre las diferentes dietas hospitalarias (17,31,32). Por otro lado, un 66,8% de los pacientes refirieron ingresos previos en el centro, cuestión que plantea a favor del estudio que poseen experiencia en cuanto a la alimentación percibida.…”

Section: Discussionunclassified

Análisis del grado de satisfacción alimentaria percibido por los pacientes en un hospital de tercer nivel

et al. 2016

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Análisis del grado de satisfacción alimentaria percibido por los pacientes en un hospital de tercer nivel Assessment of the level of alimentary satisfaction received by patients in a tertiary hospital AbstractIntroduction: Food is a key element of nutritional support of hospitalized patients. To assess the level of food acceptance is essential to fi ght hospitalary malnutrition. Aims: a) To determine the level of satisfaction of patients to our diets; and b) to analyse variables associated with a higher level of satisfaction (appetite and type of diet). Material and methods: Cross-sectional descriptive study. A survey was used, including socio-demographic data, qualitative data as well as the overall assessment of the patient. The global level of satisfaction was compared depending on the appetite and on the type of diet (therapeutic versus basal; with salt versus unsalted) (non-parametric Krustal-Wallis test and T-students for independent samples, respectively). Results: One thousand four hundred and thirteen patients. Age: 53.9 ± 19 year old; 51.3% women. Therapeutic diet (34.9%). Only 39.4% took a salted diet. The 66.8% confi rmed previous admissions. Food hospital for 43% of patients was "as expected", while for 44.1% "better than it was expected". Meal times were adequate for 89.1% and the time for eating enough in 96.4%. About the food served, the percentage of patients who considered as good or very good: taste (56.3%), smell (65.5%), cooked (69.2%), variety (67.6%), temperature (70.4%). The global assessment of food on scale 1 to 10 was 6.8 ± 2.3. The appetite was associated with a signifi cant increase in global food patient satisfaction (p < 0.01). The type of diet or the presence of salt were not related to a relevant increase of satisfaction with the patient's diet (p = 0.99 y 0.35, respectively). Conclusions: Although the level of satisfaction of our hospital diet is reasonable, we should introduce improvements which enhance its acceptance. Appetite is associated with a signifi cant increase in global food satisfaction. The presence of salt or the type of diet (basal versus therapeutic) is not related to an outstanding improvement of the overall assessment of the diet.

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Improving the provision of meals in hospital. The patients’ viewpoint

2010

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Factors Affecting Satisfaction Level with the Food Services in a Military Hospital

Abstract: The variances in total test expenditures for different academic careers and specialties indicate the need to standardize the treatment process for asthma and to reconsider medical education.

Cited by 36 publications

References 21 publications

Patient Satisfaction With Hospital Food service and its Impact on Plate Waste in Public Hospitals in East Malaysia

Patient Satisfaction With Hospital Food service and its Impact on Plate Waste in Public Hospitals in East Malaysia

Análisis del grado de satisfacción alimentaria percibido por los pacientes en un hospital de tercer nivel

Improving the provision of meals in hospital. The patients’ viewpoint

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