Browse > Article
http://dx.doi.org/10.4163/kjn.2011.44.4.326

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

Kim, Ji-Myung (Department of Food and Nutritional Sciences, Hanbuk University)
Kang, Bok-Hee (Department of Nursing, Daegu Health College)
Publication Information
Journal of Nutrition and Health / v.44, no.4, 2011 , pp. 326-337 More about this Journal
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 ${\pm}$ 0.61, and the average score for quality satisfaction of sanitation and service characteristics was 3.58 ${\pm}$ 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;
Citations & Related Records
Times Cited By KSCI : 9  (Citation Analysis)
연도 인용수 순위
1 Hwang RI, Kwon JH, Jeong HJ, Kim JH, Lee HY. A study of hospital foodservice management after covering hospital foodservice in the national health insurance. Korean J Community Nutr 2008; 13(2): 244-252
2 Lee JE, Kwak TK. Development and verification of indicators for a foodservice & nutrition management evaluation at a hospital nutrition department. J Korean Diet Assoc 2009; 15(4): 364-382
3 Lee SL. A case study on quality improvement of employee foodservice in hospital, Seoul-focused on cost control by the quantity of non-offered meal-. Korean J Food Nutr 2010; 23(3): 411-418
4 Lee KJ Strategy for improving client satisfaction in small-medium sized hospitals: a MOT approach. Korean J Hosp Manage 2000; 5(1): 62-83
5 Hwang RI, Kwon JH. A study of hospital foodservice satisfaction after covering hospital foodservice in the national health insurance. Korean J Community Nutr 2008; 13(3): 396-404
6 Hong WS, Kim HJ, Ryu K. A case study on the analysis of patients' plate waste results. Korean J Soc Food Sci 1996; 12(3): 339-345
7 Stanga Z, Zurfluh Y, Roselli M, Sterchi AB, Tanner B, Knecht G. Hospital food: a survey of patients' perceptions. Clin Nutr 2003; 22(3): 241-246   DOI   ScienceOn
8 Kwak TK. Foodservice evaluation method. In: Dietitian supplemental education book; 1994
9 Lyu ES. Hospitalized patients' perceptions of hospital foodservice-2. Emphasis on the foodservice characteristics-. J Korean Soc Diet Cult 1994; 9(2): 149-157
10 Gam SO, Park JR, Kim MJ, Lee MK, Shin KH. The evaluation of hospital foodservice with patients' condition. J Korean Diet Assoc 2007; 13(2): 101-113
11 Lim HS, Yang IS, Cha JA. Analysis of patient satisfaction and factors influencing satisfaction on hospital foodservice quality. J Korean Diet Assoc 1999; 5(1): 29-47
12 Lee MJ, Lee YK. Analysis of patient satisfaction with hospital foodservice quality. Korean J Nutr 2000; 33(4): 464-476
13 Maller O, Dubose CN, Cardello AV. Demographic and environmental factors: consumer opinions of hospital food and foodservice. J Am Diet Assoc 1980; 76(3): 236-242
14 Kim MY, Kim KJ, Lee KE. In-patients' food consumption and perception on foodservice quality at hospitals. J Korean Diet Assoc 2008; 14(1): 87-96
15 Belanger MC, Dube L. The emotional experience of hospitalization: its moderators and its role in patient satisfaction with foodservice. J Am Diet Assoc 1996; 96(4): 354-360   DOI   ScienceOn
16 Suh SM, Choi KS, Kim KM. A study on the architectural planning of health care facilities in small and medium cities. J Architect Inst Korea 1989; 9(2): 109-114
17 Sung DC, Park GC. A study on the scale estimation of the midsized hospital. J Reg Assoc Architect Inst Korea 2011; 13(1): 93-100
18 Yi JR, Shin ES, Lyu ES. Patients' perception of and satisfaction on therapeutic-diets at hospitals in Busan. J Korean Diet Assoc 2009; 15(4): 383-396
19 Kim YS, Lyu ES. Evaluation of patients' satisfaction with foodservice of mid-size hospitals in Busan area. J Korean Soc Food Sci Nutr 2003; 32(7): 1153-1163   DOI
20 Cash EM, Khan M. Food preferences and selection of entree items by hospital patients. Foodserv Res Int 1983; 2(4): 229-235   DOI
21 Shim E, Yoon S, Hong W. The assessment of foodservice satisfaction by orthopedic patients according to their involvement. J Korean Diet Assoc 2004; 10(2): 184-189
22 Kwak TK, Joo SY, Lee SM. Applying HACCP for microbiological quality control in hospital foodservice operations. Korean J Food Cookery Sci 1992; 8(2): 123-135
23 Ministry of Health and Welfare. Medical institution evaluation protocol report. Seoul; 1999
24 Shin IJ, Nam SR, Kwak TK. A Survey of food procurement practices in hospital dietetics-Assessment of the level of processing for purchased foods-. Korean J Food Cookery Sci 1988; 4(1): 65-73
25 Nam SR, Rew K, Kwak TK. A survey of the serving temperature control practices in hospital dietetics-Comparison between centralized tray assembly systems-. Korean J Food Cookery Sci 1987; 3(2): 87-99
26 Ahn TH, Lee SY. A study on work analysis and productivity of food service in hospitals using work sampling. Korean J Food Cookery Sci 1992; 8(1): 31-41