KMID : 0381020110440040326
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Korean Journal of Nutrition 2011 Volume.44 No. 4 p.326 ~ p.337
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Analysis of Intakes and Satisfaction of Patient Foodservice in Mid-Sized Hospital Settings
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Kim Ji-Myung
Kang Bok-Hee
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Abstract
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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 ¡¾ 0.61, and the average score for quality satisfaction of sanitation and service characteristics was 3.58 ¡¾ 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.
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KEYWORD
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patient, satisfaction, foodservice, mid-sized hospitals, appetite, leftover
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