住院病患對醫院飲食滿意度之研究

A study on satisfaction to hospital meals among inpatients

鍾政玲(Cheng-Ling Chung)

指導教授 ： 林士祥

臺北醫學大學/公共衛生暨營養學院/保健營養學研究所/碩士(2008年)

摘要

研究係以台北市馬偕醫院(醫學中心)台北院區之住院病患為研究對象。排除新生兒中心、小兒科病房、加護病房、精神科病房之住院病患、插管餵食者、接受全靜脈營養支持者等無法由口進食之住院病患或餐種為檢查餐者，為排除條件。本研究目的是(一)、探討住院病患對醫院飲食整體滿意之情況。(二)、探討不同基本資料背景變項及情境因素之住院病患對醫院飲食整體滿意之差異狀況。(三)、找出影響住院病患對醫院飲食整體滿意度之因素。利用結構式問卷對住院病患進行醫院飲食滿意度調查，並採李克特(Likert 5-point scale) 五分量表衡量滿意度評分情形。調查期間為94年8月、95年8月及96年8月，共3次。每次收集問卷需3個連續工作天（不含週六及例假日），總共收集有效問卷548份。統計軟體為SPSS 10.0版本套裝軟體。結果發現，年齡與飲食種類、住院前食慾、有無接受營養師衛教有顯著相關(p<0.05)。教育程度與飲食種類、有無接受營養師衛教有顯著相關(p<0.05)。住院前有無職業與目前飲食種類有顯著相關(p<0.05)。對醫院飲食滿意度的評分，滿意分數高於不滿意分數。性別與主食、配菜溫度有顯著相關(p<0.05)，教育程度與配菜份量、主食溫度有顯著相關(p<0.05)。整體滿意度與滿意度項目(n=8)有顯著相關(p<0.05)。
本研究顯示：住院病患年齡、性別、教育程度、職業有無、飲食種類、飲食禁忌、了解病情配合飲食、訂餐訊息來源、有無接受營養師等與醫院飲食整體滿意度之間無顯著相關。住院期間食慾、餐食菜色搭配、餐食味道、餐食新鮮度等是影響醫院飲食的整體滿意度的因素。

關鍵字

醫院飲食 ； 個人背景 ； 情境因素 ； 滿意度 ； 問卷

並列摘要

The reception of hospital meals by patients have until now been a matter of speculation. The purposes of this study were (1) to investigate the overall satisfaction of hospital inpatients eating. (2) to investigate different individual characteristics and contextual factors of the inpatients satisfaction and (3) to find out the factors that affected inpatients eating satisfaction. A structural questionnaire was used to collect and survey the inpatients eating satisfaction and a Likert 5-point scale was used to quantify satisfaction. The study sampling for this research was collected from the hospitalized patients of Mackay Memorial Hospital (Medical Center) - Taipei District. The newborn center, pediatric ward, intensive care unit, psychiatric ward inpatients and those inpatients who were unable to eat by mouth or whose meals were part of an examination diet such as TPN nutrition support patients and NG tube feeding patients were excluded. The investigational period took place in: August/2005, August/2006 and August/2007, three times altogether. Each questionnaire needed to be collected on three consecutive working days (excluding Saturdays and public holidays). In total 548 valid questionnaires were collected. The statistical analysis was performed with the software SPSS version 10.0. The results showed that age, type of diet, appetite before hospitalization, and whether dietary consult took place were parameters that significantly affected satisfaction (p<0.05). Educational level and type of diet, were also significantly different (p<0.05). The patients employment status was found to be statistically different as well (p<0.05). The scores with regard to the hospital’s meals indicated that the satisfaction scores were higher than the dissatisfaction ones. Gender and main dish (cereal, rice, etc.,), the temperature of the side dishes were all significantly different (p<0.05). Educational level and the amount of side dishes and the temperature of the main dishes have significant differences (p<0.05). The overall satisfaction and satisfaction project (n=8) were significantly different (p<0.05). In conclusion, the main factors impacting the satisfaction with hospital catering are the contents of meal, flavor of meal, freshness of meal and hospitalized appetite.

並列關鍵字

hospital meals ； personal characteristic ； contextual factor ； satisfaction ； questionnaire

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