Naslov
Patient Satisfaction with Hospital Foodservice Quality

Autori
Rešetar, Josip ; Pfeifer, Danijela ; Matanić, Josipa ; Šmuljić, Zrinka ; Pavić, Eva

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
EFAD Conference 2019 / - , 2019, 13-14

Skup
EFAD Conference 2019

Mjesto i datum
Berlin, Njemačka, 01.11.2019. - 02.11.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
zadovoljstvo, pacijent, kvaliteta posluživanja hrane, malnutricija, otpad
(satisfaction, patient, foodservice quality, malnutrition, plate waste)

Sažetak
Introduction: Patient satisfaction with foodservice quality is an intrinsic part of patients’ convalescence during hospitalization. The failure to provide high-quality foodservice in hospitals can produce such undesirable effects as hospital malnutrition and increased plate waste. Objectives: The purpose of the present study is to investigate patient satisfaction with foodservice quality in three different locations at the University Hospital Centre Zagreb. Methodology: A total of 340 adult patients (52, 94% females (N=180), 47, 36% males (N=161)), who were hospitalized in selected hospitals during the period October 2018 – March 2019, were included in the study. The median age of the patients in the study is 61 (range 17-90 years). Since the majority of these patients belonged to the group of short-stayers (59, 12% stayed in the hospital for less than 1 week), the data on their evaluation of foodservice quality was obtained through a shorter form of The Acute Care Hospital Foodservice Patient Satisfaction Questionnaire, ACHFPSQ. Results: Approximately 45% of patients reported that their in-hospital food intake was lower than their at-home food intake. Regardlessly, the patients seemed to be very pleased with the foodservice they received - the served meals fulfilled their expectations, both in terms of quantity and promoting their well- being, amongst other factors. The average overall rate of satisfaction with the foodservice was 4, 27 (where 43, 53% of patients opted for the highest grade, 5). Conclusion: Even though patients demonstrated a high level of satisfaction with the quality of meals served at the University Hospital Centre Zagreb, there is room for improvement in terms of serving time, meal frequency and better temperature preservation.

Izvorni jezik
Engleski

Znanstvena područja
Nutricionizam

POVEZANOST RADA