Room Service Improves Patient Food Intake and Satisfaction With Hospital Food

Williams, Ruth; Virtue, Karen; Adkins, Alisa

doi:10.1177/104345429801500307

Cited by 37 publications

(86 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The reliability of the PIQ "food quality" measure does not meet the recommended internal consistency estimate of 0.70 (Nunnally 1994). It is therefore not as reliable at determining food quality, which has been noted in published literature as the most important influence on patient foodservice satisfaction (Lau, Gregoire 1998;Williams, Virtue, Adkins 1998;Dube, Trudeau, Belanger 1994).…”

Section: Resultsmentioning

confidence: 99%

A comparison of two measures of hospital foodservice satisfaction

Wright

Capra²,

Aliakbari³

2003

Aust. Health Review

View full text Add to dashboard Cite

The importance of patient foodservice satisfactionThe health care industry is becoming increasingly focussed on quality improvement to meet patients' heightened demands for service excellence (Drain 2001). Patient satisfaction measurement is viewed as important in outcomes research and quality improvement efforts, as it provides a formal opportunity for feedback and demonstrates to patients that their opinions are valued by health professionals. Administrators and auditors of health care services are continuously seeking patient-reported outcomes to obtain indications of quality of care and the organisation of services. Meeting and exceeding patient expectations is essential for the provision of quality services. Food and the manner in which it is served often influences patient satisfaction with the entire hospital experience (Gregoire 1994). Establishing predictors of hospital foodservice satisfaction will assist in styling food and its service to meet patient expectations, thus influencing overall patient satisfaction with the hospital stay. A valid and reliable questionnaire is the first step towards understanding the link between patient satisfaction and expectations. The questionnairesThe Parkside Inpatient Questionnaire (PIQ) contains items rated on a five-point Likert scale from "very poor" to "very good", focussing on the patient's experience during their hospital stay. The section used as part of this study comprised overall ratings for foodservice and additional ratings for courtesy of foodservice staff, flavour and temperature of the food, menu choice and timeliness of meal delivery. Responses were scored from 1 to 5, with 1 representing the least positive response and 5 representing the most positive response.The Wesley Hospital Foodservice Patient Satisfaction Questionnaire (WHFPSQ) has 18 items rated on a fivepoint Likert scale from "always" to "never", an overall rating from "very good" to "very poor" and is specific to hospital foodservice. For comparative purposes, the scoring system for the WHFPSQ was made consistent with the PIQ, that is, 1 representing the least positive and 5 the most positive response for any individual item.

show abstract

Section: Resultsmentioning

confidence: 99%

A comparison of two measures of hospital foodservice satisfaction

Wright

Capra²,

Aliakbari³

2003

Aust. Health Review

View full text Add to dashboard Cite

show abstract

“…These include anorexia, nausea, vomiting, xerostomia, mouth sores, dysgeusia and early satiety [1,2,3,4,5]. The preference for certain food types and food portions varies considerably from patient to patient and over time.…”

Section: Introductionmentioning

confidence: 99%

A bedside food cart as an alternate food service for acute and palliative oncological patients

Pietersma

Follett-Bick

Wilkinson

et al. 2003

Supportive Care in Cancer

View full text Add to dashboard Cite

Patients with advanced cancer experience various problems with eating, and their meals should be tailored to meet their specific needs. Two methods of food service were compared in a shared acute oncology/palliative care unit; an electrical food cart allowing patients to select their food types and portions at the bedside, and a traditional food tray delivery service that relied on meals being prepared in a centralized kitchen and then delivered by tray. Over a 10-day period, lunch meals were delivered by food cart and supper meals via food trays. Twenty-seven out of 32 patients participated in the trial. Patients significantly preferred the food cart to the trays with respect to the timing and appeal of the meal, appropriateness of food types and food portions and the variety of the food choices. A food cart as used in this trial provides a more flexible and appropriate method of food delivery to in-patients in the oncology and palliative unit. Further studies should examine whether this translates to improved caloric intake and quality of life parameters.

show abstract

“…Hospital meals are a critical component of care given to inward patients and it improves the well-being of patients (1,2). Provision of meals is a part of the routine in-patient care worldwide, adding more 'hospitality' to the services.…”

Section: Introductionmentioning

confidence: 99%