Watters Corilee A, Sorensen Janice, Fiala Anna, Wismer Wendy
Regional Nutrition & Food Service, Capital Health, Alberta, Canada.
J Am Diet Assoc. 2003 Oct;103(10):1347-9. doi: 10.1016/s0002-8223(03)01077-0.
The purpose of this study was to investigate adult patients' perceptions of hospital foodservice through focus groups with patients postdischarge and with nurses. The focus group themes included an emphasis on health, quality, freshness, and appropriateness; variety, selection, and choice; inability to provide feedback; menu errors; accessibility to food on the units; service; tray layout; and waste. The themes emerging from the focus groups were further explored through meal round interviews with patients (n=116) to determine areas for improvement. Patients thought food served in the hospital should be a model for a healthy diet. Ongoing education and communication with patients and nurses is important in improving satisfaction with foodservice.
本研究的目的是通过对出院后患者和护士进行焦点小组访谈，调查成年患者对医院餐饮服务的看法。焦点小组的主题包括对健康、质量、新鲜度和适宜性的强调；种类、选择和多样性；无法提供反馈；菜单错误；病房内食物的可及性；服务；餐盘布局；以及浪费。通过对患者（n = 116）进行餐巡访谈，进一步探讨了焦点小组中出现的主题，以确定改进的领域。患者认为医院提供的食物应该成为健康饮食的典范。持续对患者和护士进行教育和沟通，对于提高对餐饮服务的满意度很重要。
