Department of Public Health, Health Services Research Laboratory, University of Siena, Via Aldo Moro 2, 53100 Siena, Italy.
Public Health Nutr. 2013 Apr;16(4):730-7. doi: 10.1017/S1368980012003333. Epub 2012 Aug 8.
Patients often do not eat/drink enough during hospitalization. To enable patients to meet their energy and nutritional requirements, food and catering service quality and staff support are therefore important. We assessed patients' satisfaction with hospital food and investigated aspects influencing it.
We conducted a cross-sectional study collecting patients' preferences using a slightly modified version of the Acute Care Hospital Foodservice Patient Satisfaction Questionnaire (ACHFPSQ). Factor analysis was carried out to reduce the number of food-quality and staff-issue variables. Univariate and multivariate ordinal categorical regression models were used to assess the association between food quality, staff issues, patients' characteristics, hospital recovery aspects and overall foodservice satisfaction (OS).
A university hospital in Florence, Italy, in the period November-December 2009.
Hospital patients aged 18+ years (n 927).
Of the 1288 questionnaires distributed, 927 were returned completely or partially filled in by patients and 603 were considered eligible for analysis. Four factors (explained variance 64·3 %, Cronbach's alpha α(C) = 0.856), i.e. food quality (FQ; α(C) = 0·74), meal service quality (MSQ; α(C) = 0·73), hunger and quantity (HQ; α(C) = 0·74) and staff/service issues (SI; α(C) = 0·65), were extracted from seventeen items. Items investigating staff/service issues were the most positively rated while certain items investigating food quality were the least positively rated. After ordinal multiple regression analysis, OS was only significantly associated with the four factors: FQ, MSQ, HQ and SI (OR = 17·2, 6·16, 3·09 and 1·75, respectively, P < 0·001), and gender (OR = 1·53, P = 0·024).
The most positively scored aspects of foodservice concerned staff/service, whereas food quality was considered less positive. The aspects that most influenced patients' satisfaction were those related to food quality.
患者在住院期间常常进食/饮水不足。为使患者能够满足其能量和营养需求，因此食品和餐饮服务质量以及员工支持非常重要。我们评估了患者对医院食品的满意度，并调查了影响满意度的因素。
我们进行了一项横断面研究，使用略微修改后的急性保健医院餐饮服务患者满意度问卷（ACHFPSQ）收集患者的偏好。进行因子分析以减少食品质量和员工问题变量的数量。使用单变量和多变量有序分类回归模型评估食品质量、员工问题、患者特征、医院康复方面和整体餐饮服务满意度（OS）之间的关联。
意大利佛罗伦萨的一所大学医院，2009 年 11 月至 12 月期间。
年龄在 18 岁及以上的住院患者（n=927）。
共发放了 1288 份问卷，其中 927 份由患者完整或部分填写，603 份被认为符合分析条件。从 17 个项目中提取了四个因子（解释方差 64.3%，Cronbach's α（C）=0.856），即食品质量（FQ；α（C）=0.74）、膳食服务质量（MSQ；α（C）=0.73）、饥饿和食量（HQ；α（C）=0.74）和员工/服务问题（SI；α（C）=0.65）。调查员工/服务问题的项目得到了最积极的评价，而调查食品质量的某些项目则得到了最不积极的评价。经过有序多变量回归分析，OS 仅与四个因素显著相关：FQ、MSQ、HQ 和 SI（OR=17.2、6.16、3.09 和 1.75，分别，P<0.001）和性别（OR=1.53，P=0.024）。
餐饮服务中得分最高的方面是员工/服务，而食品质量则被认为不太积极。影响患者满意度的最重要因素是与食品质量相关的因素。
