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Kim and Kang: Analysis of Intakes and Satisfaction of Patient Foodservice in Mid-Sized Hospital Settings
Research Article
Korean Journal of Nutrition

Korean Journal of Nutrition 2011; 44(4): 326-337.

Published online: 11 August 2011

DOI: https://doi.org/10.4163/kjn.2011.44.4.326

Analysis of Intakes and Satisfaction of Patient Foodservice in Mid-Sized Hospital Settings

Ji-Myung Kim1, Bok-Hee Kang2

1Department of Food and Nutritional Sciences, Hanbuk University, Dongducheon 483-777, Korea.

2Department of Nursing, Daegu Health College, Daegu 702-722, Korea.

To whom correspondence should be addressed. (kjm@hanbuk.ac.kr)

Received 13 May 2011       Revised 10 June 2011       Accepted 1 August 2011

© 2011 The Korean Nutrition Society

Abstract

The purpose of this study was to investigate dietary intake and to evaluate patient satisfaction toward the quality of hospital foodservice. Questionnaires were distributed to 203 hospitalized patients in 3 hospitals having 300 beds. The intake rates for served amounts of rice, side dishes, and soup were 72.5%, 68.2%, and 62.6%, respectively. The main reasons for left-overs were 'no appetite' (25.8%) and 'not salty enough' (19.9%). The rate of patients eating outside food was about 33.5%. The average score for quality satisfaction of meal characteristics was 3.34 ± 0.61, and the average score for quality satisfaction of sanitation and service characteristics was 3.58 ± 0.61. 'Seasoning' showed the lowest score and 'temperature' showed the highest score for quality satisfaction of meal characteristics. In the quality satisfaction of sanitation and services, 'explanation of meals' showed the lowest score and 'exactness of meal times' showed the highest score. The patients hospitalized for 10 days showed significantly lower average scores than those hospitalized over 60 days for quality satisfaction of meal characteristics. The patients with 'little appetite' and 'regular appetite' showed significantly lower average scores than those with 'much appetite' for the quality satisfaction of meal, sanitation, and service characteristics. The patients who 'rarely had leftovers' showed significantly higher average scores than those who 'always had leftovers' and 'often had leftovers' for quality satisfaction of meal characteristics. Meal characteristic scores were significantly correlated with age (r = 0.216), length of admission (r = 0.310), appetite (r = 0.251), leftovers (r = 0.233), and intake of soup (r = 0.205). Also, sanitation and service characteristics scores were significantly correlated with age (r = 0.327), education (r = -0.202), length of admission (r = 0.168), and appetite (r = 0.155). Thus, it would seem to be desirable that hospital foodservices improve the taste and seasoning of meals and provide appropriate nutrition education and counseling in mid-sized hospitals.

Keywords: patient, satisfaction, foodservice, mid-sized hospitals, appetite, leftover

Figures and Tables

Table 1
General characteristics of patients
kjn-44-326-i001

1) Values are expressed as frequency (percentage) 2) No responses are excluded from total number 3) Multi-responses are included from total number

Table 2
The characteristics of diet related habit
kjn-44-326-i002

1) Values are mean ± SD 2) NS: Not significantly different between regular diet and therapeutic diet 3) Values are expressed as frequency (percentage) 4) Multi-responses are included from total number

Table 3
Satisfaction of meal characteristics and foodservice and sanitation characteristics1)
kjn-44-326-i003

1) Values are Mean ± SD

Table 4
Satisfaction of meal characteristics and foodservice and sanitation characteristics according to length of admission1)
kjn-44-326-i004

1) Values are Mean ± SD 2) Values with different letters show statistically significant differences by Duncan's multiple range test (p < 0.05)

Table 5
Satisfaction of meal characteristics and foodservice and sanitation characteristics according to appetite1)
kjn-44-326-i005

1) Values are Mean ± SD 2) Values with different letters show statistically significant differences by Duncan's multiple range test (p < 0.05)

Table 6
Satisfaction of meal characteristics and foodservice and sanitation characteristics according to leftover of foods1)
kjn-44-326-i006

1) Values are Mean ± SD 2) Values with different letters show statistically significant differences by Duncan's multiple range test (p < 0.05)

Table 7
Satisfaction of meal characteristics and foodservice and sanitation characteristics according to diet type1)
kjn-44-326-i007

1) Values are Mean ± SD 2) Not significantly different between regular diet and therapeutic diet

Table 8
Correlation between satisfaction of meal, foodservice and sanitation and variables
kjn-44-326-i008

1) Spearman's correlation coefficient 2) Pearson's correlation coefficient

*: p < 0.05, **: p < 0.01, ***: p < 0.001

Table 9
Multiple regression analysis of the influencing factors on satisfaction of meal, foodservice and sanitation
kjn-44-326-i009

*: p < 0.05, **: p < 0.01, ***: p < 0.001

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