Potsi Foteini, Syngelakis Aristomenis
Hellenic Open University, School of Social Sciences, MSc Programme in Health Units Administration, Patra, Greece.
Nutrition Department, General Hospital of Ioannina "G. Ηatzikosta", Ioannina, Greece.
J Hum Nutr Diet. 2025 Feb;38(1):e70026. doi: 10.1111/jhn.70026.
Adequate hospital foodservice is important to improve patient's nutritional status. Research aimed to evaluate patients' satisfaction with hospital foodservice during their treatment at a general hospital in Greece using a validated instrument, adding to the existing research.
A cross-sectional study was conducted on a random sample of patients aged > 18 years who were hospitalized for at least 2 days in the selected hospital between March and April 2022. The hospital applies a conventional cooking preparation system, a central distribution system, and a quality management system. Data were collected using a Greek-translated version of the "Acute Care Hospital Foodservice Patient Satisfaction Questionnaire", and analysed using descriptive measures, parametric and non-parametric tests.
In total, 202 questionnaires (response rate 87.7%) were included in the analysis. The majority (90.1%) stated an overall satisfaction of "good" or "very good". Questions related to "Staff & Service" received the highest scores, while questions related to "Food Quality" and "Meal Size" received the lowest. "Food Quality" was found to have the greatest effect on overall satisfaction. There were differences between wards. Men and younger patients were more likely to report hunger after and between meals.
Hospital foodservice faces the challenge of catering to a range of nutritional needs of different patients. Systematic assessment of patient satisfaction is crucial to improving evidence-based, patient-centered care. Although patients' overall satisfaction with foodservice was high, reflection on the interpretation of results is required as patient satisfaction is a complex measure, and the study was conducted during a pandemic.
充足的医院餐饮服务对于改善患者营养状况至关重要。本研究旨在使用经过验证的工具评估希腊一家综合医院患者在治疗期间对医院餐饮服务的满意度，以补充现有研究。
于2022年3月至4月间，对在选定医院住院至少2天、年龄大于18岁的患者进行随机抽样横断面研究。该医院采用传统烹饪制备系统、中央配送系统和质量管理系统。使用希腊语翻译版的“急性护理医院餐饮服务患者满意度问卷”收集数据，并采用描述性统计、参数检验和非参数检验进行分析。
共202份问卷（回复率87.7%）纳入分析。大多数（90.1%）表示总体满意度为“良好”或“非常好”。与“员工与服务”相关的问题得分最高，而与“食物质量”和“餐量”相关的问题得分最低。发现“食物质量”对总体满意度影响最大。各病房之间存在差异。男性和年轻患者更有可能在餐后和两餐之间报告饥饿。
医院餐饮服务面临着满足不同患者一系列营养需求的挑战。系统评估患者满意度对于改善循证、以患者为中心的护理至关重要。尽管患者对餐饮服务的总体满意度较高，但由于患者满意度是一项复杂的指标，且该研究是在疫情期间进行的，因此需要对结果的解读进行反思。
