Correlation Between Food Service Satisfaction and Food Intake in a Hospital

The clinical nutritional care of inpatients involves nutritional assessment of individualized health status, diet design and consultation for nutritional needs, and supervision of dietary design and dietary preparation, culminating in the supply of specific nutritional needs. The hospital diet is an important source of nutrition for hospitalized patients, and the intake amount directly affects patient recovery status and even length of stay. Using a dietary interview survey, this study investigated the factors affecting patients' meal intake, including taste, texture, temperature, dental condition, appetite, and meal presentation and delivery methods. A total of 547 questionnaires were completed and analyzed, with no statistical differences among the different respondents (the patient themselves, family member, caregiver). The results showed that satisfaction with serving size, meal temperature, texture, taste, and food consumption were related to overall satisfaction. Further analysis of the influencing factors related to food consumption showed that oral function and changes in appetite were important, with statistically significant differences (p < 0.05). In addition, in this interview survey, the patients requiring dietary adjustment whom the dietitian revisited showed a significant difference between the adjusted and pre-adjusted satisfaction level (3.71 ± 0.80 vs. 4.27 ± 0.74, p < 0.05). The number of patients with a food intake above 75% also increased from 55 (45.1%) to 86 (70.1%) in this population.

關鍵字

food intake ； hospital food service ； satisfaction

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Correlation Between Food Service Satisfaction and Food Intake in a Hospital

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