Dietetics and Nutrition, School of Human Movement Studies, The University of Queensland, Queensland, Australia.
J Nutr Health Aging. 2010 Nov;14(9):775-80. doi: 10.1007/s12603-010-0123-9.
To develop a foodservice satisfaction instrument for residential aged care and geriatric/rehabilitation units. The quality of care and food provided for clients in long-term care facilities is critical for the prevention of malnutrition.
Cross-sectional survey and in-depth interviews.
Nine residential aged care facilities and two geriatric/rehabilitation units in Southeast Queensland, Australia.
A total of 103 geriatric/rehabilitation patients and 210 aged care residents. The median age was 84 years, with 72.1 % females.
Candidate satisfaction items were obtained from: (i) secondary analysis of acute care foodservice satisfaction data; (ii) focus groups with expert geriatrics/rehabilitation and aged care dietitians; (iii) pre-testing of instrument content, presentation format and response-scale (n=40) and (iv) pilot testing of the instrument (n=313). Sixty-one items on foodservice attributes, an overall satisfaction question, and demographic/contextual information were tested.
Principal components factor analysis and Velicer's MAP test revealed foodservice satisfaction was represented by 18 items within four factors: meal quality and enjoyment (α =0.91), autonomy (α =0.64), staff consideration (α =0.79), hunger and food quantity (α =0.67) and six independent items, totalling 24 foodservice characteristics. This represented around 40% of the variance in foodservice satisfaction. When a further 13 foodservice items were retained due to practical importance, the analysis explained around 64% of the variance in foodservice satisfaction.
The Resident Foodservice Satisfaction Questionnaire is a novel measure of resident foodservice satisfaction and can be used to provide evidence for changes to food services that may improve or enhance resident satisfaction and assist in the prevention of a significant and modifiable cause of malnutrition.
为养老院和老年康复病房开发餐饮满意度工具。长期护理机构为客户提供的护理和食物质量对于预防营养不良至关重要。
横断面调查和深入访谈。
澳大利亚昆士兰州东南部的 9 家养老院和 2 家老年康复病房。
共有 103 名老年康复患者和 210 名养老院居民。中位数年龄为 84 岁，其中 72.1%为女性。
满意度的候选项目来自：（i）对急性护理餐饮满意度数据的二次分析；（ii）与老年病学/康复和老年护理营养师的焦点小组；（iii）仪器内容、演示格式和响应量表的预测试（n=40）；（iv）仪器的试点测试（n=313）。对 61 项餐饮服务属性、一个总体满意度问题以及人口统计/背景信息进行了测试。
主要成分因子分析和 Velicer 的 MAP 检验显示，餐饮服务满意度由四个因素中的 18 个项目表示：餐食质量和享受（α=0.91）、自主权（α=0.64）、员工考虑（α=0.79）、饥饿和食物量（α=0.67）和六个独立项目，总计 24 项餐饮服务特征。这代表了餐饮服务满意度变化的约 40%。当由于实际重要性保留了另外 13 项餐饮服务项目时，分析解释了餐饮服务满意度变化的约 64%。
居民餐饮满意度问卷是一种新的居民餐饮满意度衡量工具，可用于为餐饮服务的改变提供证据，这些改变可能提高或增强居民满意度，并有助于预防营养不良这一重要且可改变的原因。
