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Dai Z, Tran BNH, Watson DE, Tan ECK. The association between patient-reported experiences with hospital food services and recovery outcomes - A population survey of patients from 75 public hospitals. Clin Nutr ESPEN 2024; 63:688-693. [PMID: 39098606 DOI: 10.1016/j.clnesp.2024.07.1062] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2024] [Revised: 07/14/2024] [Accepted: 07/31/2024] [Indexed: 08/06/2024]
Abstract
BACKGROUND The quality of food service is vital to patients' experiences in care and recovery in hospitals. This study aimed to identify opportunities for improving hospital food services to enhance overall patient experiences and outcomes. METHODS This retrospective cross-sectional study uses the Adult Admitted Patient Survey in 2019. Adult patients discharged from acute or rehabilitation care across 75 public hospitals were surveyed about their in-hospital experiences, including ratings of hospital food services, overall ratings of hospital care, complications acquired, and delayed discharge due to feeling unwell. Population weighting was applied in descriptive and multivariable logistic regression analyses. We used adjusted odds ratios (AORs) and 95% confidence intervals (CIs) to estimate the association between hospital food service and the overall rating of hospital care and two recovery outcomes. RESULTS Eight in ten participants (weighted, 16,919/21,900) consumed food in a hospital [mean age: 60.6 years (SE:0.5; SD: 18.3), 53% female]. Compared to a fair rating, adults who rated "poor/very poor" of hospital food service were 2.7 times more likely to report dissatisfaction with overall care in the hospital [Adjusted Odds Ratio (AOR) (95% CI): 2.73 (1.49, 4.99)], 1.4 times more likely to report complications [AOR:1.43 (1.11, 1.83)] and 1.9 times more likely to report delayed discharge [AOR 1.85 (1.30, 2.62)]. More moderate ratings were associated with attenuation of risk for these outcomes. Furthermore, the magnitude of the effect for these associations was more substantial among patients from non-English-speaking backgrounds (n = 1,759) after controlling for patient characteristics. Food service attributes, including received food as ordered, food delivered within reach, the taste of the meals, and meal interruption, were significant factors for the outcomes assessed. CONCLUSION These findings underscore the importance of patients' positive experiences of hospital food service in recovery outcomes and identify several food service indicators that can be used to monitor and improve patient experiences and recovery outcomes in hospitals.
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Affiliation(s)
- Zhaoli Dai
- School of Population Health, Faculty of Medicine and Health, University of New South Wales, Sydney, NSW, Australia; The University of Sydney School of Pharmacy, Faculty of Medicine and Health, Sydney, NSW, Australia; UNSW Ageing Futures Institute, Faculty of Medicine and Health, University of New South Wales, Sydney, NSW, Australia.
| | - Bich N H Tran
- Bureau of Health Information, Sydney, New South Wales, Australia
| | - Diane E Watson
- Bureau of Health Information, Sydney, New South Wales, Australia
| | - Edwin C K Tan
- The University of Sydney School of Pharmacy, Faculty of Medicine and Health, Sydney, NSW, Australia
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Fernandes S, Brousse Y, Zendjidjian X, Cano D, Riedberger J, Llorca PM, Samalin L, Dassa D, Trichard C, Laprevote V, Sauvaget A, Abbar M, Misdrahi D, Berna F, Lancon C, Coulon N, El-Hage W, Rozier PE, Benoit M, Giordana B, Caqueo-Urízar A, Yon DK, Tran B, Auquier P, Fond G, Boyer L. Psychometric Assessment of an Item Bank for Adaptive Testing on Patient-Reported Experience of Care Environment for Severe Mental Illness: Validation Study. JMIR Ment Health 2024; 11:e49916. [PMID: 38753416 PMCID: PMC11140279 DOI: 10.2196/49916] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 09/15/2023] [Accepted: 01/21/2024] [Indexed: 05/18/2024] Open
Abstract
BACKGROUND The care environment significantly influences the experiences of patients with severe mental illness and the quality of their care. While a welcoming and stimulating environment enhances patient satisfaction and health outcomes, psychiatric facilities often prioritize staff workflow over patient needs. Addressing these challenges is crucial to improving patient experiences and outcomes in mental health care. OBJECTIVE This study is part of the Patient-Reported Experience Measure for Improving Quality of Care in Mental Health (PREMIUM) project and aims to establish an item bank (PREMIUM-CE) and to develop computerized adaptive tests (CATs) to measure the experience of the care environment of adult patients with schizophrenia, bipolar disorder, or major depressive disorder. METHODS We performed psychometric analyses including assessments of item response theory (IRT) model assumptions, IRT model fit, differential item functioning (DIF), item bank validity, and CAT simulations. RESULTS In this multicenter cross-sectional study, 498 patients were recruited from outpatient and inpatient settings. The final PREMIUM-CE 13-item bank was sufficiently unidimensional (root mean square error of approximation=0.082, 95% CI 0.067-0.097; comparative fit index=0.974; Tucker-Lewis index=0.968) and showed an adequate fit to the IRT model (infit mean square statistic ranging between 0.7 and 1.0). DIF analysis revealed no item biases according to gender, health care settings, diagnosis, or mode of study participation. PREMIUM-CE scores correlated strongly with satisfaction measures (r=0.69-0.78; P<.001) and weakly with quality-of-life measures (r=0.11-0.21; P<.001). CAT simulations showed a strong correlation (r=0.98) between CAT scores and those of the full item bank, and around 79.5% (396/498) of the participants obtained a reliable score with the administration of an average of 7 items. CONCLUSIONS The PREMIUM-CE item bank and its CAT version have shown excellent psychometric properties, making them reliable measures for evaluating the patient experience of the care environment among adults with severe mental illness in both outpatient and inpatient settings. These measures are a valuable addition to the existing landscape of patient experience assessment, capturing what truly matters to patients and enhancing the understanding of their care experiences. TRIAL REGISTRATION ClinicalTrials.gov NCT02491866; https://clinicaltrials.gov/study/NCT02491866.
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Affiliation(s)
- Sara Fernandes
- Assistance Publique-Hopitaux de Marseille, Aix-Marseille University, UR3279: Health Service Research and Quality of Life Center - CEReSS, Marseille, France
| | - Yann Brousse
- Assistance Publique-Hopitaux de Marseille, Aix-Marseille University, UR3279: Health Service Research and Quality of Life Center - CEReSS, Marseille, France
| | - Xavier Zendjidjian
- Assistance Publique-Hopitaux de Marseille, Aix-Marseille University, UR3279: Health Service Research and Quality of Life Center - CEReSS, Marseille, France
| | - Delphine Cano
- Assistance Publique-Hopitaux de Marseille, Aix-Marseille University, UR3279: Health Service Research and Quality of Life Center - CEReSS, Marseille, France
| | - Jérémie Riedberger
- Assistance Publique-Hopitaux de Marseille, Aix-Marseille University, UR3279: Health Service Research and Quality of Life Center - CEReSS, Marseille, France
| | - Pierre-Michel Llorca
- Department of Psychiatry, Centre Hospitalier Universitaire de Clermont-Ferrand, University of Clermont Auvergne, Centre national de la recherche scientifique, Institut national polytechnique de Clermont Auvergne, Institut Pascal UMR 6602, Clermont-Ferrand, France
| | - Ludovic Samalin
- Department of Psychiatry, Centre Hospitalier Universitaire de Clermont-Ferrand, University of Clermont Auvergne, Centre national de la recherche scientifique, Institut national polytechnique de Clermont Auvergne, Institut Pascal UMR 6602, Clermont-Ferrand, France
| | - Daniel Dassa
- Assistance Publique-Hopitaux de Marseille, Aix-Marseille University, UR3279: Health Service Research and Quality of Life Center - CEReSS, Marseille, France
| | | | - Vincent Laprevote
- Department of Addictology and Psychiatry, Centre Psychothérapique de Nancy, Laxou, France
- Département de Psychiatrie, Centre Hospitalier Régional Universitaire de Strasbourg, Université de Strasbourg, Institut national de la santé et de la recherche médicale U1114, Fédération de Médecine Translationnelle de Strasbourg, Strasbourg, France
| | - Anne Sauvaget
- Nantes Université, Centre Hospitalier Régional Universitaire de Nantes, Movement - Interactions - Performance - MIP UR 4334, Nantes, France
| | - Mocrane Abbar
- Department of Psychiatry, Centre Hospitalier Universitaire de Nîmes, University of Montpellier, Nîmes, France
| | - David Misdrahi
- National Centre for Scientific Research UMR 5287 - Institut de Neurosciences Cognitives et Intégratives d'Aquitaine, University of Bordeaux, Centre Hospitalier Charles Perrens, Bordeaux, France
| | - Fabrice Berna
- Département de Psychiatrie, Centre Hospitalier Régional Universitaire de Strasbourg, Université de Strasbourg, Institut national de la santé et de la recherche médicale U1114, Fédération de Médecine Translationnelle de Strasbourg, Strasbourg, France
| | - Christophe Lancon
- Assistance Publique-Hopitaux de Marseille, Aix-Marseille University, UR3279: Health Service Research and Quality of Life Center - CEReSS, Marseille, France
| | - Nathalie Coulon
- Centre Expert Schizophrénie, Centre Expert TSA-SDI et Centre Référent de Réhabilitation Psychosociale et de Remédiation Cognitive - C3R, Centre Hospitalier Alpes Isère, Grenoble, France
| | - Wissam El-Hage
- Centre Hospitalier Régional Universitaire de Tours, Clinique Psychiatrique Universitaire, Tours, France
| | | | - Michel Benoit
- Department of Psychiatry, Hopital Pasteur, University Hospital of Nice, Nice, France
| | - Bruno Giordana
- Department of Psychiatry, Hopital Pasteur, University Hospital of Nice, Nice, France
| | | | - Dong Keon Yon
- Center for Digital Health, Medical Science Research Institute, Kyung Hee University College of Medicine, Department of Pediatrics, Kyung Hee University Medical Center, Seoul, Republic of Korea
| | - Bach Tran
- Assistance Publique-Hopitaux de Marseille, Aix-Marseille University, UR3279: Health Service Research and Quality of Life Center - CEReSS, Marseille, France
- Institute of Preventive Medicine and Public Health, Hanoi Medical University, Hanoi, Vietnam
| | - Pascal Auquier
- Assistance Publique-Hopitaux de Marseille, Aix-Marseille University, UR3279: Health Service Research and Quality of Life Center - CEReSS, Marseille, France
| | - Guillaume Fond
- Assistance Publique-Hopitaux de Marseille, Aix-Marseille University, UR3279: Health Service Research and Quality of Life Center - CEReSS, Marseille, France
| | - Laurent Boyer
- Assistance Publique-Hopitaux de Marseille, Aix-Marseille University, UR3279: Health Service Research and Quality of Life Center - CEReSS, Marseille, France
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Mavragani A, Shafiee SI, Nor'hisham SH, Ibrahim Z, Jamaluddin R, Rahamat S, Mohd Yusof BN, Minhat HS, Sallehuddin H, Mazlan NS. A Logical Framework (MYGERYFS) for Hospital Foodservice to Prevent Malnutrition Among Geriatric Patients in Hospitals, Malaysia: Protocol for a Feasibility Study. JMIR Res Protoc 2023; 12:e42496. [PMID: 36719732 PMCID: PMC9929728 DOI: 10.2196/42496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 12/25/2022] [Accepted: 12/27/2022] [Indexed: 12/28/2022] Open
Abstract
BACKGROUND Geriatric malnutrition in hospitals is common and can be affected by many things, including poor satisfaction toward hospital foodservice. Hospital foodservice plays an important role in a patient's recovery process by providing adequate nutrients. On top of that, patients' foodservice satisfaction can easily be afflicted by the quality of food served and the overall foodservice experience. Furthermore, malnutrition can occur from poor foodservice quality, especially among geriatric patients. OBJECTIVE This study aims to assess the effectiveness of the Malaysian Geriatric Patients' Hospital Foodservice Protocol (MYGERYFS). METHODS The protocol comprises 3 phases. Phase One is a cross-sectional study that took place at public hospitals with geriatric wards in the Klang Valley. Univariate data from Phase One were analyzed descriptively. Pearson correlation and chi-square were conducted to find factors associated with foodservice satisfaction. Phase Two involves the collaboration of health care professionals in the geriatric field. In Phase Three, a feasibility study will be conducted to determine the feasibility of the MYGERYFS protocol in a hospital among 60 geriatric patients. These patients will be randomized into control and intervention groups, respectively. Intervention care will be done to ensure the safety of the protocol. RESULTS Data collection for Phase One of the study has been completed. A total of 233 geriatric respondents with the mean age of 71.39 (SD 7.99) years were gathered. Approximately 51.5% (n=120) of the respondents were female, while 48.5% (n=113) were male, with a mean BMI of 24.84 (SD 6.05) kg/m2. Their mean energy and protein intakes were 1006.20 kcal (SD 462.03 kcal) and 42.60 (SD 22.20) grams, respectively. Based on the Mini Nutritional Assessment, older patients who scored 12-14 (normal) were 27.9% (n=65), those who scored 8-11 (at risk) were 54.9% (n=128), and those who scored 0-7, which is the lowest (malnutrition), were 17.2% (n=40) of the study population. Hence, most patients were at risk of malnutrition. Although a majority of the patients claimed to have good foodservice satisfaction 26.2% (n=61), they also experienced at least 3 barriers during mealtimes. It was found that dietary intake and mealtime barriers were significantly associated with the respondent's foodservice satisfaction. Data for Phase Two and Phase Three are yet to be collected and analyzed. CONCLUSIONS This study protocol could potentially benefit the hospital foodservice system and aid in improving geriatric nutritional status. TRIAL REGISTRATION ClinicalTrials.gov NCT04858165; https://clinicaltrials.gov/ct2/show/NCT04858165. INTERNATIONAL REGISTERED REPORT IDENTIFIER (IRRID) RR1-10.2196/42496.
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Affiliation(s)
| | - Shazli Illyani Shafiee
- Department of Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Selangor, Malaysia
| | - Siti Hazimah Nor'hisham
- Department of Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Selangor, Malaysia
| | - Zuriati Ibrahim
- Department of Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Selangor, Malaysia
| | - Rosita Jamaluddin
- Department of Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Selangor, Malaysia
| | - Syafiqah Rahamat
- Department of Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Selangor, Malaysia
| | - Barakatun Nisak Mohd Yusof
- Department of Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Selangor, Malaysia
| | - Halimatus Sakdiah Minhat
- Department of Community Health, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Hakimah Sallehuddin
- Malaysian Research Institute on Ageing (MyAgeing™), Universiti Putra Malaysia, Selangor, Malaysia.,Geriatric Unit, Department of Medicine, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Nur Syazwani Mazlan
- Department of Economics, School of Business and Economics, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
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Mahdavi-Roshan M, Balou HA, Pourabdollahy S, Vakilpour A, Salari A, Ghazi-Hashemi P, Ashouri A. Hospitals' Food Services Quality and Factors Associated with Patients' Satisfaction in University Hospitals in the North of Iran. Hosp Top 2022; 101:235-244. [PMID: 35020576 DOI: 10.1080/00185868.2022.2026265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
This cross-sectional study evaluated patients' satisfaction with hospital meals in seven urban public hospitals using a validated questionnaire. The quality of food services based on the hospital standards was assessed using a checklist prepared by Iran's ministry of health. Of 800 subjects, the quality and quantity aspects of hospital meals, in general, were nearly satisfactory to the patients (mean score: 2.13, range: 1-3, SD: 0.39, 40% good and 36% moderate). The mean score of hospitals' food service quality based on hospital standards was 2.17 (range: 0-4, SD: 0.59). Females, younger patients and those with higher education level reported to be less pleased with hospital meal services. No relationship between patients' satisfaction and hospital food quality assessment based on hospital standards was found.
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Affiliation(s)
- Marjan Mahdavi-Roshan
- Cardiovascular Diseases Research Center, Department of Cardiology, Heshmat Hospital, School of Medicine, Guilan University of Medical Sciences, Rasht, Iran
- Department of Clinical Nutrition, School of Medicine, Guilan University of Medical Sciences, Rasht, Iran
| | - Heydar Ali Balou
- Razi Hospital, School of Medicine, Guilan University of Medical Sciences, Rasht, Iran
| | - Somayeh Pourabdollahy
- Cardiovascular Diseases Research Center, Department of Cardiology, Heshmat Hospital, School of Medicine, Guilan University of Medical Sciences, Rasht, Iran
| | - Azin Vakilpour
- Cardiovascular Diseases Research Center, Department of Cardiology, Heshmat Hospital, School of Medicine, Guilan University of Medical Sciences, Rasht, Iran
| | - Arsalan Salari
- Cardiovascular Diseases Research Center, Department of Cardiology, Heshmat Hospital, School of Medicine, Guilan University of Medical Sciences, Rasht, Iran
| | - Pantea Ghazi-Hashemi
- Cardiovascular Diseases Research Center, Department of Cardiology, Heshmat Hospital, School of Medicine, Guilan University of Medical Sciences, Rasht, Iran
| | - Asieh Ashouri
- Cardiovascular Diseases Research Center, Department of Cardiology, Heshmat Hospital, School of Medicine, Guilan University of Medical Sciences, Rasht, Iran
- Department of Biostatistics and Epidemiology, Research Center of Health and Environment, School of Health, Guilan University of Medical Sciences, Rasht, Iran
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Alpay Jeong B, Lee KH, Fan H, Uhm MY. Development of a scale for assessing meal satisfaction in older adults: Meal satisfaction assessment questionnaire (MSAQ). Geriatr Nurs 2022; 44:30-38. [PMID: 35026450 DOI: 10.1016/j.gerinurse.2021.12.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 12/14/2021] [Accepted: 12/16/2021] [Indexed: 11/04/2022]
Abstract
This meal satisfaction assessment questionnaire for older adults (MSAQ) focuses on assessing meal satisfaction rather than only measuring physical functioning or the risk of malnutrition in older people. By looking at the factors that influence meal satisfaction in older adults through a comprehensive literature review, this study develops a scale for measuring meal satisfaction in older people. For content and face validation, a 61-item questionnaire was administered to 290 people using a five-point scale. Through Exploratory Factor Analysis (EFA), a 16-Item six-factor questionnaire for the assessment of meal satisfaction was developed, and its validity and reliability were tested. The development of this scale not only helps to measure meal satisfaction and dissatisfaction but also contributes to improving life satisfaction in older adults. Assessing meal satisfaction could contribute to developing care plans and treatment directions and help care professionals understand the values, identities, wellbeing, and general health issues of older adults.
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Affiliation(s)
| | - Kyung Hee Lee
- Department of Nursing, Yeoju Institute of Technology, South Korea.
| | - Huan Fan
- Department of Nursing, Capital Medical University, China
| | - Min Young Uhm
- Department of Nursing, Daewon University College, South Korea
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Trinca V, Duizer L, Paré S, Keller H. Investigating the patient food experience: Understanding hospital staffs' perspectives on what leads to quality food provision in Ontario hospitals. J Hum Nutr Diet 2021; 35:980-994. [PMID: 34786772 DOI: 10.1111/jhn.12964] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Accepted: 10/25/2021] [Indexed: 01/01/2023]
Abstract
BACKGROUND Food quality influences patient food satisfaction, which may subsequently affect food intake and recovery, influencing hospital costs. The present qualitative study aimed to gain an understanding of hospital staff/volunteers experiences of serving food in Ontario hospitals, perceptions of food quality and challenges to quality food provision. METHODS Sixteen Ontario hospitals participated. Semi-structured interviews (n = 64 participants) and focus groups (n = 24; 150 participants) were conducted. Transcripts were analysed using inductive thematic analysis. RESULTS Four themes emerged: (1) Providing Good Quality Food (e.g., attributes that comprise the construct of meal quality, patients' expectations and desires from meals); (2) Individualising the Food and Mealtime Experience (e.g., processes to identify and cater to patients' needs and preferences); (3) Acknowledging Organisational Constraints (e.g., staffing, budget, etc.); and (4) Innovating Beyond Constraints (e.g., identifying innovation within potential modifiable and unmodifiable organisational constraints). CONCLUSIONS Serving meals in hospital is complex because of organisational and patient factors; however, current efforts to serve quality food despite these complexities were uncovered in our investigation. Discussions highlighted current practices that promote food quality and strategies for improvement. Improving food quality and the hospital meal experience can support food intake and patient outcomes, as well as reduce waste and hospital associated costs. The findings can be used to support quality improvement measures aiming to serve high quality food that meets patients' expectations and nutritional needs.
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Affiliation(s)
- Vanessa Trinca
- Kinesiology Department, University of Waterloo, Waterloo, ON, Canada
| | - Lisa Duizer
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - Shannon Paré
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - Heather Keller
- Schlegel-UW Research Institute for Aging, Department of Kinesiology and Health Sciences, University of Waterloo, Waterloo, ON, Canada
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Osman NS, Md Nor N, Md Sharif MS, Hamid SBA, Rahamat S. Hospital Food Service Strategies to Improve Food Intakes among Inpatients: A Systematic Review. Nutrients 2021; 13:3649. [PMID: 34684649 PMCID: PMC8537902 DOI: 10.3390/nu13103649] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 10/06/2021] [Accepted: 10/14/2021] [Indexed: 11/17/2022] Open
Abstract
This review aims to identify hospital food service strategies to improve food consumption among hospitalized patients. A systematic search that met the inclusion and exclusion criteria was manually conducted through Web of Science and Scopus by an author, and the ambiguities were clarified by two senior authors. The quality assessment was separately conducted by two authors, and the ambiguities were clarified with all the involved authors. Qualitative synthesis was used to analyze and summarized the findings. A total of 2432 articles were identified by searching the databases, and 36 studies were included. The majority of the studies applied menu modifications and meal composition interventions (n = 12, 33.3%), or included the implementation of the new food service system (n = 8, 22.2%), protected mealtimes, mealtime assistance and environmental intervention (n = 7, 19.4%), and attractive meal presentation (n = 3, 8.3%). Previous studies that used multidisciplinary approaches reported a significant improvement in food intake, nutritional status, patient satisfaction and quality of life (n = 6, 16.7%). In conclusion, it is suggested that healthcare institutions consider applying one or more of the listed intervention strategies to enhance their foodservice operation in the future.
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Affiliation(s)
- Noor Suzana Osman
- Faculty of Health Sciences, Puncak Alam Campus, Universiti Teknologi MARA, Puncak Alam 42300, Malaysia; (N.S.O.); (S.B.A.H.)
- Kulliyyah of Allied Health Sciences, Kuantan Campus, International Islamic University Malaysia, Kuantan 25200, Malaysia
| | - Norazmir Md Nor
- Faculty of Health Sciences, Puncak Alam Campus, Universiti Teknologi MARA, Puncak Alam 42300, Malaysia; (N.S.O.); (S.B.A.H.)
- Integrative Pharmacogenomics Institute, Puncak Alam Campus, Universiti Teknologi MARA, Puncak Alam 42300, Malaysia
| | - Mohd Shazali Md Sharif
- Faculty of Hotel and Tourism Management, Puncak Alam Campus, Universiti Teknologi MARA, Puncak Alam 42300, Malaysia;
| | - Syahrul Bariah Abdul Hamid
- Faculty of Health Sciences, Puncak Alam Campus, Universiti Teknologi MARA, Puncak Alam 42300, Malaysia; (N.S.O.); (S.B.A.H.)
| | - Syafiqah Rahamat
- Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia;
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Trinca V, Duizer L, Keller H. Putting quality food on the tray: Factors associated with patients' perceptions of the hospital food experience. J Hum Nutr Diet 2021; 35:81-93. [PMID: 34080252 DOI: 10.1111/jhn.12929] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Accepted: 05/27/2021] [Indexed: 11/30/2022]
Abstract
INTRODUCTION Perceptions of hospital meal quality can influence patient food intake. Understanding what patients prioritise and what they think of current meals can support menu development. The present study assessed patients' food and food-related priorities for hospital meals and their sensory experience using the Hospital Food Experience Questionnaire (HFEQ). Factors independently associated with the HFEQ were determined. METHODS Cross-sectional study (n = 1087 patients; 16 Ontario hospitals). Patients completed the HFEQ at a single meal. Descriptive statistics determined the importance of food traits and ratings of a served meal using 22 HFEQ questions (five-point Likert scales, total score 110). Bivariate and multivariable linear regression tested the association between patient and hospital characteristics and HFEQ score. RESULTS Most food traits were rated as 'important' (4) or 'very important' (5) by two-thirds or more of patients. Patients typically rated served meal items as 'good' (4). Mean HFEQ score was 90.60 (SD 10.83) and was associated with patient and hospital traits in multivariable analyses (F42,556 = 2.34, p < 0.001). Older and woman-identifying patients were more likely to have a higher score. Foodservice models were associated with HFEQ. Cold-plated rethermed food resulted in the lowest HFEQ. Local food use > 10% was associated with lower HFEQ score, whereas larger hospitals had a higher score. CONCLUSIONS Patients prioritised taste, freshness and food that met their dietary needs. Meal sensory ratings were average. A gap exists between what patients want in hospital meals and what they receive. Attention to patient demographics and food delivery that retains sensory properties and supports choice may increase HFEQ score.
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Affiliation(s)
- Vanessa Trinca
- Department of Kinesiology, University of Waterloo, Waterloo, ON, Canada
| | - Lisa Duizer
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - Heather Keller
- Department of Kinesiology, University of Waterloo, Waterloo, ON, Canada.,Schlegel-UW Research Institute for Aging, Waterloo, ON, Canada
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Trinca V, Iraniparast M, Morrison-Koechl J, Duizer L, Keller H. Hospital Food Experience Questionnaire (HFEQ): Reliable, valid and predicts food intake in adult patients. Clin Nutr 2021; 40:4011-4021. [PMID: 34144411 DOI: 10.1016/j.clnu.2021.04.041] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Revised: 03/31/2021] [Accepted: 04/25/2021] [Indexed: 02/07/2023]
Abstract
BACKGROUND & AIMS Low food intake is a primary contributor to iatrogenic hospital malnutrition and can be influenced by perceptions of poor food quality. Valid and reliable tools to assess the food experience of hospital patients are lacking. This study aimed to determine the internal reliability, convergent construct and predictive validity of the new Hospital Food Experience Questionnaire (HFEQ) and to methodically derive and test a shortened version of the questionnaire (HFEQ-sv). METHODS Data from a multi-site study on 1087 patients from 16 Ontario hospitals were used. The HFEQ was developed to assess the importance of food (n = 6) and food-related (n = 10) traits using a 5-point Likert scale anchored by "not important" (1) and "very important" (5), and ratings of a single meal served (n = 7) using a 5-point Likert scale anchored by "very poor" (1) and "very good" (5). Food intake at the same meal was assessed using visual estimation (0%, 25%, 50%, 75%, 100%). Internal reliability was determined using Cronbach's alpha, and principal components analysis (PCA). Convergent validity was assessed using ordinal logistic regression with a single question on patients' overall meal quality rating. Cross validation was conducted in an attempt to shorten the questionnaire and binary logistic regression determined predictive validity with food intake. RESULTS The HFEQ demonstrated good internal reliability (α = .86), and all but one of the questionnaire items clustered together in PCA, revealing 5 factors. Subscales and the total HFEQ demonstrated convergent validity, with the importance of food taste, choice, easy-to-open packaging, easy-to-eat food and local food provision, in addition to meal ratings of taste, appearance, texture, temperature and combination of food served being associated with the overall meal quality rating (p < .050). These items became the basis for the HFEQ-sv, which was found to independently predict food intake (LRT(42) = 142.17, p < .001). CONCLUSIONS The HFEQ is internally reliable, demonstrates convergent validity with the construct of meal quality and predicts food intake. The 11-item HFEQ-sv promotes feasibility. The HFEQ has potential to be used globally to benchmark and quantify the patient food experience in hospital, contributing to quality improvement strategies that will support food intake among patients.
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Affiliation(s)
- Vanessa Trinca
- Department of Kinesiology, University of Waterloo, 200 University Ave W, Waterloo, ON, N2L 3G1, Canada
| | - Maryam Iraniparast
- Schlegel-UW Research Institute for Aging, 250 Laurelwood Dr, Waterloo, ON, N2J 0E2, Canada
| | - Jill Morrison-Koechl
- Department of Kinesiology, University of Waterloo, 200 University Ave W, Waterloo, ON, N2L 3G1, Canada
| | - Lisa Duizer
- Food Science Department, University of Guelph, 50 Stone Rd E, Guelph, ON, N1G 2W1, Canada
| | - Heather Keller
- Department of Kinesiology, University of Waterloo, 200 University Ave W, Waterloo, ON, N2L 3G1, Canada; Schlegel-UW Research Institute for Aging, 250 Laurelwood Dr, Waterloo, ON, N2J 0E2, Canada.
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Rapo S, Mattson Sydner Y, Kautto E, Hörnell A. Exploring patient satisfaction with hospital foodservice: A Swedish study using the Acute Care Hospital Foodservice Patient Satisfaction Questionnaire. Nutr Diet 2021; 78:487-495. [PMID: 33691342 DOI: 10.1111/1747-0080.12665] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 02/01/2021] [Accepted: 02/06/2021] [Indexed: 11/27/2022]
Abstract
AIM The aim of this study was to explore patient satisfaction with hospital foodservice in the Swedish setting, using a validated instrument, adding this context to the existing body of research. METHODS The study was carried out at three hospitals employing cyclic menus and conventional cook-serve foodservice systems with centralised tray assemblies and hot-trolley distributions to the wards for service. Patient satisfaction was explored using a translated version of the validated Acute Care Hospital Foodservice Patient Satisfaction Questionnaire. Groups were compared with Mann-Whitney U-test and Kruskal Wallis test with a set significance level of P < .05. RESULTS Questionnaires from 439 patients were included in the analysis. The majority (80%) reported an overall satisfaction of "good" or "very good." Questions related to Staff and Service received mostly the highest possible ratings, while questions related to Food Quality and Meal Size had slightly lower ratings and higher variation. Comparisons between groups showed that differences were small even when statistically significant. Low appetite and a long hospital stay had an adverse effect on overall satisfaction and food quality-related questions. Men and younger patients reported more often being hungry after and between meals. CONCLUSIONS Hospital foodservice faces the challenge of catering to multiple patient needs. Monitoring patient satisfaction is crucial to ensure that foodservice operations remain evidence based. The Acute Care Hospital Foodservice Patient Satisfaction Questionnaire provided a general overview that indicated foodservice areas with potential for improvement, although patient satisfaction overall was high. However, patient satisfaction is a complex measure and reflexivity is required when interpreting empirical results.
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Affiliation(s)
- Sofia Rapo
- Department of Food, Nutrition and Culinary Science, Umeå University, Umeå, Sweden.,Umeå Centre for Gender Studies, Umeå University, Umeå, Sweden
| | - Ylva Mattson Sydner
- Department of Food, Nutrition and Dietetics, Uppsala University, Uppsala, Sweden
| | - Ethel Kautto
- Department of Food, Nutrition and Culinary Science, Umeå University, Umeå, Sweden
| | - Agneta Hörnell
- Department of Food, Nutrition and Culinary Science, Umeå University, Umeå, Sweden
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Lai H, Gemming L. Approaches to patient satisfaction measurement of the healthcare food services: A systematic review. Clin Nutr ESPEN 2021; 42:61-72. [PMID: 33745623 DOI: 10.1016/j.clnesp.2020.12.019] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 12/15/2020] [Accepted: 12/18/2020] [Indexed: 11/30/2022]
Abstract
BACKGROUND & AIMS Monitoring consumer's satisfaction is important in ensuring effective foodservice improvements and to provide a patient-centred foodservice experience. The aim of this study is to systematically review available patient foodservice satisfaction survey instruments developed and validated within the acute and long-term care settings. METHODS A literature search of four scientific databases was performed to identify relevant studies with 50 participants or greater. Study characteristics, such as identifying information, contexts, and descriptive data regarding the tool and its evaluation study, were extracted and synthesised. Quality appraisal of individual studies was undertaken to assess the risk of bias during data collection. RESULTS Majority of the survey instruments included utilised a quantitative research approach in the form of self- or interview-administered questionnaires. Tools within the long-term care settings were more likely to be administered via interviews using a shorter and even rating scale, potentially resulting in a higher degree of bias and reduced data sensitivity. Food quality was consistently shown to be the main predictor of the overall satisfaction in food services. Factors that are context-specific to the settings, opportunities to allow open-ended comments, and the involvement of patients' perspectives in instrument development were also critical in improving survey quality. CONCLUSION The available validated survey instruments are generally valid and of acceptable quality, enabling effective foodservice satisfaction measurement in the healthcare settings. Nonetheless, gaps have been identified in the literature with limited evidence available for foodservice satisfaction measurement within the paediatric settings, supporting the value of future research in this field.
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Affiliation(s)
- Huiwan Lai
- Nutrition & Dietetics Department, Charles Perkins Centre, School of Life and Environmental Sciences, The University of Sydney, Sydney, NSW, 2006, Australia
| | - Luke Gemming
- Nutrition & Dietetics Department, Charles Perkins Centre, School of Life and Environmental Sciences, The University of Sydney, Sydney, NSW, 2006, Australia.
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Jonsson AS, Nyberg M, Jonsson IM, Öström Å. Older patients' perspectives on mealtimes in hospitals: a scoping review of qualitative studies. Scand J Caring Sci 2020; 35:390-404. [PMID: 32372410 DOI: 10.1111/scs.12866] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Accepted: 04/13/2020] [Indexed: 01/12/2023]
Abstract
The increasing age of populations throughout the world means that healthcare services are faced with new challenges, not least regarding the provision of food during hospital stay. There is a lack of knowledge of how hospital mealtimes are experienced by older patients, and so the aim of this article was to review current knowledge regarding mealtimes in hospitals from the perspectives of older patients. A literature search was performed using seven databases: PubMed, Web of Science, Scopus, Sociological Abstracts, SweMed+, ASSIA and CINAHL with no limits regarding publication date. The inclusion criteria were peer-reviewed articles in English or Swedish that used qualitative methods to examine older patients' (>65 years) mealtime experiences. The Five Aspect Meal Model (FAMM) served as a framework for understanding the complexity behind a mealtime experience. Qualitative content analysis was used as a guide when analysing the material. The search produced 415 studies, 14 of which were included in the review. The findings generated three main themes for understanding how older patients experience mealtimes while in hospital: (1) the food and the food service, (2) mealtime assistance and commensality during mealtimes and (3) the importance of retaining one's independence. The review also clearly indicated a shortage of studies that solely focus on older patients' experiences of their mealtime. More research is therefore needed to be fully able to understand the complex task of providing meals in hospitals.
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Affiliation(s)
- Ann-Sofie Jonsson
- School of Hospitality, Culinary Arts and Meal Science, Örebro University, Grythyttan, Sweden
| | - Maria Nyberg
- Department of Food and Meal Science, Kristianstad University, Kristianstad, Sweden
| | - Inger M Jonsson
- School of Hospitality, Culinary Arts and Meal Science, Örebro University, Grythyttan, Sweden
| | - Åsa Öström
- School of Hospitality, Culinary Arts and Meal Science, Örebro University, Grythyttan, Sweden
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Viotti S, Cortese CG, Garlasco J, Rainero E, Emelurumonye IN, Passi S, Boraso F, Gianino MM. The Buffering Effect of Humanity of Care in the Relationship between Patient Satisfaction and Waiting Time: A Cross-sectional Study in an Emergency Department. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:ijerph17082939. [PMID: 32344530 PMCID: PMC7216114 DOI: 10.3390/ijerph17082939] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Revised: 04/20/2020] [Accepted: 04/21/2020] [Indexed: 11/28/2022]
Abstract
This study aims to examine whether humanity of care and environmental comfort played a role in moderating the relationship between waiting time and patient satisfaction in an emergency department (ED). The study used a cross-sectional and non-randomized design. A total of 260 ED patients in two hospitals in Italy completed a self-report questionnaire. Moderated regression showed that after adjusting for control variables, waiting time was significantly and inversely associated with patient satisfaction. Humanity of care and environmental comfort showed a positive and significant association with patient satisfaction. Finally, the interaction term between waiting time and humanity of care was found to be significant, whereas the interaction effect between waiting time and environmental comfort was not significant. The conditional effect showed that when humanity of care was low, waiting time was negatively and significantly related to patient satisfaction. By contrast, when humanity of care was medium and high, the relationship between waiting time and patient satisfaction was not significant. These findings shed light on the key role of humanity of care in moderating the relationship between waiting time and patient satisfaction. The complex interrelations emerged should be carefully considered when interventions to foster patient satisfaction in an ED context are planned.
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Affiliation(s)
- Sara Viotti
- Dipartimento di Psicologia, Università degli Studi di Torino, 10124 Torino, Italy;
| | - Claudio Giovanni Cortese
- Dipartimento di Psicologia, Università degli Studi di Torino, 10124 Torino, Italy;
- Correspondence:
| | - Jacopo Garlasco
- Dipartimento di Scienze della Sanità Pubblica e Pediatriche, Università degli Studi di Torino, 10126 Torino, Italy; (J.G.); (E.R.); (I.N.E.); (M.M.G.)
| | - Erika Rainero
- Dipartimento di Scienze della Sanità Pubblica e Pediatriche, Università degli Studi di Torino, 10126 Torino, Italy; (J.G.); (E.R.); (I.N.E.); (M.M.G.)
| | - Ifeoma Nneka Emelurumonye
- Dipartimento di Scienze della Sanità Pubblica e Pediatriche, Università degli Studi di Torino, 10126 Torino, Italy; (J.G.); (E.R.); (I.N.E.); (M.M.G.)
| | - Stefano Passi
- Azienda Sanitaria Locale Torino 3 (ASL TO3), Italy; (S.P.); (F.B.)
| | - Flavio Boraso
- Azienda Sanitaria Locale Torino 3 (ASL TO3), Italy; (S.P.); (F.B.)
| | - Maria Michela Gianino
- Dipartimento di Scienze della Sanità Pubblica e Pediatriche, Università degli Studi di Torino, 10126 Torino, Italy; (J.G.); (E.R.); (I.N.E.); (M.M.G.)
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Miyoba N, Ogada I. Diet satisfaction and associated factors among adult surgical orthopaedic inpatients at a teaching hospital in Lusaka province, Zambia; a hospital-based cross-sectional study. BMC Nutr 2020; 5:25. [PMID: 32153938 PMCID: PMC7050853 DOI: 10.1186/s40795-019-0288-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2017] [Accepted: 02/26/2019] [Indexed: 11/17/2022] Open
Abstract
Background Poor quality of food services in hospital contributes to low diet satisfaction among inpatients in both developed and developing countries. However, there is paucity of literature on diet satisfaction in health care facilities in the sub-Saharan region and in particular Zambia. Therefore, this study sought to assess levels of diet satisfaction among adult surgical orthopaedic inpatients at a teaching hospital in Lusaka province, Zambia. Methods A hospital-based cross-sectional study was conducted over a period of three months. Comprehensive sampling was used to select 98 study participants. A researcher-administered questionnaire adapted from a similar study was used to collect data. The instrument used in this study had 9 aspects of satisfaction. Descriptive statistics such as frequencies, percentages, means and standard deviations were used to analyze the data. Chi-square test was used to test for associations between categorical data. A p-value of less than 0.05 was considered to be statistically significant. Results In this study, 64.3% of surgical orthopaedic inpatients were not satisfied with overall quality of hospital food. In addition, 76.5, 96.9, 65.3 and 71.4% of the patients were not satisfied with type, variety, appearance and taste of hospital food respectively. However, patients who were satisfied with portion size, temperature and time of meal distribution were 67.3, 94.9 and 56.1% respectively. There was no significant association between variables of age, sex, education level, marital status, monthly income, days in hospital and overall satisfaction (p > 0.05). Conclusion Low diet satisfaction is a global problem associated with poor quality of hospital meals. Although the majority of surgical orthopaedic inpatients were not satisfied with more than half of the dimensions of diet satisfaction, they were satisfied with aspects of portion size, temperature and time of meal distribution. Therefore, an assessment of diet satisfaction can inform hospital administrators and policy makers on the deficiencies in hospital diets and thereby help improve quality of meals. Electronic supplementary material The online version of this article (10.1186/s40795-019-0288-5) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Nixon Miyoba
- 1Department of Food, Nutrition and Dietetics, Kenyatta University, Nairobi, Kenya.,Kitwe Teaching Hospital, Nutrition and Dietetics Unit, P.O. Box 20969, Kitwe, Zambia
| | - Irene Ogada
- 3Saint Francis Xavier University, Antigonish, Canada
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Sathiaraj E, Priya K, Chakraborthy S, Rajagopal R. Patient-Centered Foodservice Model Improves Body Weight, Nutritional Intake and Patient Satisfaction in Patients Undergoing Cancer Treatment. Nutr Cancer 2018; 71:418-423. [PMID: 30260687 DOI: 10.1080/01635581.2018.1506490] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Abstract
Hospital malnutrition is a multi-factorial and complex problem seen in cancer patients receiving treatment, which is associated with poorer outcomes. Appropriate foodservice interventions may be required to improve nutritional status, prevent malnutrition and promote patient satisfaction. We introduced and implemented a patient-centered foodservice model with the aim of improving patient's overall nutritional care and enhancing patient experience. A cross-sectional analysis was done to evaluate outcomes between the traditional foodservice model and the newly implemented patient-centered foodservice model. A meal intake observation tool using a five-point visual scale along with a patient satisfaction survey was used to understand nutritional intake and patient satisfaction, respectively. The findings suggest increased nutritional intake and improved patient satisfaction with the patient-centered foodservice model. Comparison of weight change and nutritional intake between a traditional foodservice model (n = 60) and the patient-centered foodservice model (n = 100) showed a significant weight gain and increase in energy and protein intake (P < 0.01) in the patient-centered foodservice model. Higher patient satisfaction ratings indicated improvement with foodservice across domains in quality and flavor of food, timeliness of delivery, diet education and overall satisfaction. The study concludes that the patient-centered foodservice model can increase the nutritional intake in oncology patients and improve overall patient satisfaction.
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Affiliation(s)
- Esther Sathiaraj
- a Department of Onco-Nutrition , Cytecare Hospitals , Bengaluru , India
| | - Krishna Priya
- a Department of Onco-Nutrition , Cytecare Hospitals , Bengaluru , India
| | | | - Revathi Rajagopal
- b Department of Psycho-Oncology Services , Cytecare Hospitals , Bengaluru , India
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Dewi SR, Adriani M. Perbedaan Kepuasaan Pasien Terhadap Makanan Dengan Sistem Penyelenggaraan Outsourcing Dan Swakelola Di RS Islam Jemursari Surabaya. AMERTA NUTRITION 2017. [DOI: 10.20473/amnt.v1i3.2017.209-219] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Background : Patient satisfaction is one of expected outputs of food provision. Food service system selection, especially in the hospital, will influence food and foodservice quality, which can influence patient’s acceptance and food intake. Objectives: The Purpose of this study was to analyze the difference between food satisfaction on foodservice as outsouching and self operated based on food quality and foodservice quality which had been held in RS Islam Jemursari Surabaya. Method : The study was a description research with cross sectional design. The study used two kinds of data, which were secondary data (to know the patient satisfaction of food by outsourcing system) and primaly data (to know the patient satisfaction of food by self operated system). Measures of food and foodservice quality by outsourcing system was same by self operated system. Population of the study were all of patient which in 2 and 3 class at Azzahra 1’room, Azzahra 2’room, and Mawar’room so that sampels of the study in each food service system were 43 patients. Analysis test used was Mann Whitney test.Results : The result of the statistical analysis showed that there was no significant difference in food quality (p<0.100) and total food satisfaction (p>0.100), but there was significant difference in foodservice quality (p<0.100).Conclusion : Patient satisfaction of food by outsourcing system was no difference from the patient satisfaction of food by self operated system.ABSTRAK Latar belakang : Kepuasan makan pasien merupakan salah satu output yang diharapkan oleh suatu penyelenggara makanan. Pemilihan dalam sistem penyelenggaraan makanan khususnya di rumah sakit akan mempengaruhi kualitas dan pelayanan makanan yang nantinya juga akan berpengaruh pada daya terima dan asupan makan pasien.Tujuan : Penelitian ini bertujuan untuk melihat perbedaan kepuasan makanan pasien pada penyelenggaraan makanan secara outsourcing dan swakelola berdasarkan kualitas makanan dan kualitas pelayanan makanan yang telah dilaksanakan di RS Islam Jemursari Surabaya.Metode : Penelitian ini merupakan penelitian deskriptif dengan desain penelitian cross sectional. Penelitian ini menggunakan dua jenis data yakni data sekunder (untuk mengetahui kepuasan pasien terhadap makanan pada saat sistem outsourcing) dan data primer (untuk mengetahui kepuasan pasien terhadap makanan pada sistem swakelola). Ukuran kualitas makanan dan kualitas pelayanan makanan yang digunakan pada saat survey outsourcing sama dengan yang digunakan saat swakelola. Populasi pada penelitian ini adalah semua pasien kelas 2 dan 3 yang ada di Ruang Azzahra 1, Azzahra 2, dan Mawar dengan sampel penelitian masing-masing sistem penyelenggaraan sebanyak 43 pasien. Uji analisis yang digunakan adalah uji Mann Whitney.Hasil : Hasil analisis statistik dari penelitian ini menunjukkan bahwa tidak ada perbedaan bermakna pada kualitas makanan (p>0,100) dan kepuasan makanna total (p>0,100), namun ada perbedaan bermakna pada kualitas pelayanan makanan (p<0,100).Kesimpulan : Kepuasan makan pasien pada penyelenggaraan makanan sistem outsourcing tidak berbeda dengan kepuasan makan pada penyelenggaraan sistem swakelola.
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Banks M, Hannan-Jones M, Ross L, Buckley A, Ellick J, Young A. Measuring the quality of Hospital Food Services: Development and reliability of a Meal Quality Audit Tool. Nutr Diet 2017; 74:147-157. [DOI: 10.1111/1747-0080.12341] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2016] [Revised: 11/24/2016] [Accepted: 01/05/2017] [Indexed: 11/29/2022]
Affiliation(s)
- Merrilyn Banks
- Department of Nutrition and Dietetics; Royal Brisbane and Women's Hospital; Brisbane Queensland Australia
| | - Mary Hannan-Jones
- School of Exercise and Nutrition Sciences; Queensland University of Technology; Brisbane Queensland Australia
| | - Lynda Ross
- Department of Nutrition and Dietetics; Royal Brisbane and Women's Hospital; Brisbane Queensland Australia
| | - Ann Buckley
- School of Exercise and Nutrition Sciences; Queensland University of Technology; Brisbane Queensland Australia
| | - Jennifer Ellick
- Department of Nutrition and Dietetics; Royal Brisbane and Women's Hospital; Brisbane Queensland Australia
| | - Adrienne Young
- Department of Nutrition and Dietetics; Royal Brisbane and Women's Hospital; Brisbane Queensland Australia
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Wright ORL. Foodservice management returns: The need to rejuvenate the superhero contribution of dietetics. Nutr Diet 2017; 74:113-115. [DOI: 10.1111/1747-0080.12349] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Olivia R. L. Wright
- School of Human Movement and Nutrition Sciences, University of Queensland; Brisbane Australia
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Hope K, Ferguson M, Reidlinger DP, Agarwal E. “I don’t eat when I’m sick”: Older people’s food and mealtime experiences in hospital. Maturitas 2017; 97:6-13. [DOI: 10.1016/j.maturitas.2016.12.001] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2016] [Revised: 12/02/2016] [Accepted: 12/09/2016] [Indexed: 12/18/2022]
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Chen H, Li M, Wang J, Xue C, Ding T, Nong X, Liu Y, Zhang L. Factors influencing inpatients' satisfaction with hospitalization service in public hospitals in Shanghai, People's Republic of China. Patient Prefer Adherence 2016; 10:469-77. [PMID: 27110101 PMCID: PMC4831604 DOI: 10.2147/ppa.s98095] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
Abstract
OBJECTIVE The aim of this study was to observe the current status of inpatient satisfaction and analyze the possible factors influencing patient satisfaction during hospitalization. METHODS A cross-sectional investigation was conducted to obtain basic information about inpatient satisfaction, and statistical methods were used to describe and analyze the data. A total of 878 questionnaires were included in this study. A 5-point Likert scale rating was employed to assess items related to hospitalization care. Nonparametric tests and ordinal logistic analysis were used to explore the relationship between predictors and the patients' overall satisfaction. RESULTS Among the respondents, 89.75% were satisfied overall with the service they received during hospitalization, while 0.57% reported dissatisfaction. Inpatient demographic characteristics such as sex of the patients, occupation, age, and residence had significant associations with satisfaction, while monthly income and marital status did not. Additionally, the statistical outcome indicated that doctors' and nurses' service attitudes, and expenditure and environment were found to have an impact on the inpatient satisfaction ratings, with odds ratio of 2.43, 3.19, and 2.72, respectively. CONCLUSION This study emphasizes the influence of sex of the patients, the service attitudes of the doctors and nurses, and expenditure and environment on inpatient satisfaction. An increase in satisfaction ratings concerning the areas of doctors' and nurses' service attitudes, and expenditure and environment can improve the overall satisfaction levels. Responsible health management departments should pay attention to patient satisfaction and improve the quality of relevant health services, thus ultimately enhancing inpatients' hospitalization experiences.
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Affiliation(s)
- Haiping Chen
- Department of Military Health Management, College of Health Service, Second Military Medical University, Shanghai, People’s Republic of China
| | - Meina Li
- Department of Military Health Management, College of Health Service, Second Military Medical University, Shanghai, People’s Republic of China
| | - Jingrui Wang
- Department of Military Health Management, College of Health Service, Second Military Medical University, Shanghai, People’s Republic of China
| | - Chen Xue
- Department of Military Health Management, College of Health Service, Second Military Medical University, Shanghai, People’s Republic of China
| | - Tao Ding
- Department of Military Health Management, College of Health Service, Second Military Medical University, Shanghai, People’s Republic of China
| | - Xin Nong
- Department of Medical Research, Rizhao Maternity and Infant Hospital, Shandong, People’s Republic of China
| | - Yuan Liu
- Department of Military Health Management, College of Health Service, Second Military Medical University, Shanghai, People’s Republic of China
| | - Lulu Zhang
- Department of Military Health Management, College of Health Service, Second Military Medical University, Shanghai, People’s Republic of China
- Correspondence: Lulu Zhang, Department of Military Health Management, College of Health Service, Second Military Medical University, 800 Xiangyin Road, Yangpu District, Shanghai 200433, People’s Republic of China, Tel +86 21 8187 1421, Fax +86 21 8187 1436, Email
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What do patients value in the hospital meal experience? Appetite 2016; 96:293-298. [DOI: 10.1016/j.appet.2015.09.023] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2015] [Revised: 09/18/2015] [Accepted: 09/20/2015] [Indexed: 11/20/2022]
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Factors associated with nutritional decline in hospitalised medical and surgical patients admitted for 7 d or more: a prospective cohort study. Br J Nutr 2015; 114:1612-22. [PMID: 26369948 DOI: 10.1017/s0007114515003244] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
This prospective cohort study was conducted in eighteen Canadian hospitals with the aim of examining factors associated with nutritional decline in medical and surgical patients. Nutritional decline was defined based on subjective global assessment (SGA) performed at admission and discharge. Data were collected on demographics, medical information, food intake and patients' satisfaction with nutrition care and meals during hospitalisation; 424 long-stay (≥7 d) patients were included; 38% of them had surgery; 51% were malnourished at admission (SGA B or C); 37% had in-hospital changes in SGA; 19·6% deteriorated (14·6% from SGA A to B/C and 5% from SGA B to C); 17·4% improved (10·6% from SGA B to A, 6·8% from SGA C to B/A); and 63·0 % patients were stable (34·4% were SGA A, 21·3% SGA B, 7·3% SGA C). One SGA C patient had weight loss ≥5%, likely due to fluid loss and was designated as stable. A subset of 364 patients with admission SGA A and B was included in the multiple logistic regression models to determine factors associated with nutritional decline. After controlling for SGA at admission and the presence of a surgical procedure, lower admission BMI, cancer, two or more diagnostic categories, new in-hospital infection, reduced food intake, dissatisfaction with food quality and illness affecting food intake were factors significantly associated with nutritional decline in medical patients. For surgical patients, only male sex was associated with nutritional decline. Factors associated with nutritional decline are different in medical and surgical patients. Identifying these factors may assist nutritional care.
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Dall'Oglio I, Nicolò R, Di Ciommo V, Bianchi N, Ciliento G, Gawronski O, Pomponi M, Roberti M, Tiozzo E, Raponi M. A systematic review of hospital foodservice patient satisfaction studies. J Acad Nutr Diet 2015; 115:567-84. [PMID: 25634093 DOI: 10.1016/j.jand.2014.11.013] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2013] [Accepted: 11/12/2014] [Indexed: 10/24/2022]
Abstract
The quality of hospital foodservice is one of the most relevant items of health care quality perceived by patients and by their families. Patient satisfaction is considered a way of measuring the quality of services provided. The purpose of this study was to retrieve and review the literature describing patient satisfaction with hospital foodservices. The systematic review was conducted on three electronic archives, PubMed, Excerpta Medica Database, and the Cumulative Index to Nursing and Allied Health Literature (1988 through 2012), to search for any articles reporting patient satisfaction with hospital foodservices. A total of 319 studies were identified. After removing duplicates, 149 abstracts were reviewed, particular attention being given to the presence of a description of the tool used. Thirty-one articles were selected and the full texts were reviewed. Half the studies (n=15) were performed in North America. Patient satisfaction scores were generally high, with some variation among hospitals and different modes of food delivery that was investigated through intervention studies. Qualitative studies were also reported (ethnographic-anthropologic methods with interviews and focus groups). Quantitative tools were represented by questionnaires, some of which relied on previous literature and only a few were validated with factorial analysis and/or Cronbach's α for internal consistency. Most analyses were conducted assuming a parametric distribution of results, an issue not primarily tested. More studies on the quality of hospital foodservice have been carried out in North America than in Europe. Also, a variety of tools, most of which have not been validated, have been used by the different investigating facilities.
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Keller HH, Vesnaver E, Davidson B, Allard J, Laporte M, Bernier P, Payette H, Jeejeebhoy K, Duerksen D, Gramlich L. Providing quality nutrition care in acute care hospitals: perspectives of nutrition care personnel. J Hum Nutr Diet 2013; 27:192-202. [DOI: 10.1111/jhn.12170] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | | | - B. Davidson
- Canadian Nutrition Society; Toronto ON Canada
| | - J. Allard
- University Health Network; Toronto ON Canada
| | - M. Laporte
- Vitalité Health Network; Campbellton NB Canada
| | - P. Bernier
- Jewish General Hospital; Montreal QC Canada
| | - H. Payette
- University of Sherbrooke; Sherbrooke QC Canada
| | | | - D. Duerksen
- St Boniface General Hospital; Winnipeg MB Canada
| | - L. Gramlich
- Royal Alexandra Hospital; Edmonton AB Canada
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