A Systematic Review of Hospital Foodservice Patient Satisfaction Studies

Dall’Oglio, Immacolata; Nicolò, R; Ciommo, Vincenzo Di; Bianchi, Natália; Ciliento, Gaetano; Gawronski, Orsola; Pomponi, Manuel; Roberti, Marco; Tiozzo, Emanuela; Raponi, Massimiliano

doi:10.1016/j.jand.2014.11.013

Cited by 67 publications

(75 citation statements)

References 36 publications

(248 reference statements)

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“…There are frequent misconceptions about the degree to which functional limitations can be overcome, which are associated with dissatisfaction and indicate a lack of education [20,21]. Various studies have shown that the quality of food is treated as a surrogate indicator of patient satisfaction with the medical treatment, because patients are in a position to judge it qualitatively [22,23]. In this study, this surrogate indicator can be one TKR patient marked treatment quality as "rather unimportant", while the lowest rating given by THR patients for the quality of treatment was "important" (n=6).…”

Section: Resultsmentioning

confidence: 99%

Factors Influencing the Choice of Hospital after Primary Total Hip and Knee Replacement Surgeries

Schaal¹,

Schoenfelder²,

Klewer³

et al. 2017

J Pat Care

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Section: Resultsmentioning

confidence: 99%

Factors Influencing the Choice of Hospital after Primary Total Hip and Knee Replacement Surgeries

Schaal¹,

Schoenfelder²,

Klewer³

et al. 2017

J Pat Care

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“…Responda a la siguiente cuestión siguiendo el siguiente criterio: mucho peor de lo que esperaba/peor de lo que esperaba/como lo esperaba/mejor de lo que esperaba/mucho mejor de lo que esperaba -¿Usted cómo diría que es la alimentación del hospital? Responda a la siguiente cuestión con una nota numérica sobre una escala de 0 a 10 (el valor 0 simbolizada la peor nota y el valor 10 la mejor nota) -¿Cómo considera usted que es la comida que recibe en este que cada estudio presenta encuestas diferentes, en mayor medida no validadas (4,(25)(26)(27). Sin embargo, teniendo en cuenta que la DH afecta entre el 25-50% de los pacientes que ingresan en un centro hospitalario, parece acertado reflejar que la percepción de la alimentación en nuestro hospital debería ser más elevada (2-4).…”

Section: Discussionunclassified

“…Sin embargo, teniendo en cuenta que la DH afecta entre el 25-50% de los pacientes que ingresan en un centro hospitalario, parece acertado reflejar que la percepción de la alimentación en nuestro hospital debería ser más elevada (2-4). La mayoría de los trabajos que analizan la satisfacción alimentaria de los pacientes hospitalizados reflejan que los valores con mayor influencia en la satisfacción de los alimentos son: la temperatura, el horario, el tamaño de las porciones, así como la calidad y la preparación (20,27,28).…”

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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“…Besides, there are still some problems in medical insurance system, so the price of hospital service is an important part that people will consider. Additionally, compared with the previous studies [3], [17], and considering the opinions of several experts, and patients, the main factors for evaluating hospital foodservice satisfaction are identified as: product quality, service, timeliness, and price reasonableness. SERVQUAL has been widely used on assessing service quality.…”

Section: Hypotheses and Modelingmentioning

confidence: 99%

“…They have already felt discomfort because of their disease, and then nobody wants to experience a bad service either. High-quality service has become a requirement among hospitals [3]. To support managerial decision making, it's necessary to study on the factors which influence patient's satisfaction with hospital foodservice, and the influence degree of each factor.…”

Section: Introductionmentioning

confidence: 99%