World Vision, Health and Nutrition Coordinator, Addis Ababa, Ethiopia.
School of Public Health, College of Health Sciences and Medicine, Wolaita Sodo University, Wolaita Sodo, Ethiopia.
PLoS One. 2022 Mar 2;17(3):e0264163. doi: 10.1371/journal.pone.0264163. eCollection 2022.
Food service in hospital is one of the essential parts of the treatment process that determines recovery length and a hospital stay of patients. Even though many researches have been conducted on patients' satisfaction with healthcare services, there is a lack of studies that specifically address the satisfaction with food service at healthcare facilities in Ethiopia. This study aimed to assess patient satisfaction with regular hospital food service and associated factors among adults admitted to in-patient departments of hospitals.
A hospital-based cross-sectional study design was conducted to interview 423 patients admitted to three randomly selected hospitals namely Wolaita Sodo University Referral and Teaching Hospital, Dubo St. Catholic Hospital and Sodo Christian Hospital. Participants were recruited based on probability proportional to the number of clients in each hospital. After data entry using EpiInfo v7.2.2.6, the data were exported to SPSS v23 software for further analysis. Bivariate and multivariate logistic regressions were undertaken to see the association between variables. Statistically significant variables were declared using an adjusted odds ratio with a 95% confidence interval.
Among the total participants 33.6% (95%CI: [29.1, 38.3]) of patients were satisfied with regular hospital food services. Multivariate analysis revealed that residence (AOR = 2.16; 95%CI: [1.28, 3.63]), monthly income (AOR = 5.64; 95%CI: [2.30, 8.28]), flavour of meal, (AOR = 2.63; 95%CI: [1.34, 5.56]), and provision of easily chewable food (AOR = 7.50; 95%CI: [2.00, 12.82]) were influencing factors for satisfaction on hospital foodservices.
This research ascertained a low patient satisfaction with regular hospital meal service. The identified factors need to be addressed giving attention for each foodservice dimension to scale up the patient satisfaction with hospital food services.
医院餐饮服务是治疗过程的重要组成部分之一，它决定了患者的康复时间和住院时间。尽管已经有许多关于患者对医疗保健服务满意度的研究，但缺乏专门针对埃塞俄比亚医疗机构餐饮服务满意度的研究。本研究旨在评估成年住院患者对常规医院餐饮服务的满意度及其相关因素。
采用医院横断面研究设计，对随机选择的三家医院（沃尔塔索多大学转诊和教学医院、都波圣天主教医院和索多基督教医院）的 423 名住院患者进行访谈。参与者根据每个医院客户数量的比例进行概率抽样。在使用 EpiInfo v7.2.2.6 录入数据后，将数据导出到 SPSS v23 软件进行进一步分析。采用二变量和多变量逻辑回归来观察变量之间的关联。使用调整后的优势比和 95%置信区间来表示有统计学意义的变量。
在总参与者中，33.6%（95%CI：[29.1，38.3]）的患者对常规医院餐饮服务表示满意。多变量分析显示，居住地（AOR = 2.16；95%CI：[1.28，3.63]）、月收入（AOR = 5.64；95%CI：[2.30，8.28]）、饭菜口味（AOR = 2.63；95%CI：[1.34，5.56]）和提供易于咀嚼的食物（AOR = 7.50；95%CI：[2.00，12.82]）是影响患者对医院餐饮服务满意度的因素。
本研究确定了患者对常规医院膳食服务的满意度较低。需要解决已确定的因素，关注每个餐饮服务维度，以提高患者对医院餐饮服务的满意度。
