Hadjimbei Elena, Chrysostomou Stavrie, Heraclides Alexandros, Kouvari Konstantina, Tzanetakou Irene P
Department of Life Sciences, School of Sciences, European University Cyprus, Nicosia, Cyprus.
Department of Health Sciences, School of Sciences, European University Cyprus, Nicosia, Cyprus.
J Nutr Sci. 2025 Aug 15;14:e57. doi: 10.1017/jns.2025.10030. eCollection 2025.
Hospital food services and the resulting food waste impact patient satisfaction, health outcomes, healthcare costs, and the environment. This cross-sectional study assessed food waste and patient satisfaction in five public hospitals in Cyprus, involving 844 inpatients. Patient characteristics and responses to the 21-item Acute Care Hospital Foodservice Patient Satisfaction Questionnaire (ACHFPSQ) were recorded. Plate waste was evaluated using photographs and a five-point visual scale (0 to 1) to estimate food consumption. Hunger and overall satisfaction were also assessed. While 77.8% rated food services as good or very good, food quality received the most negative feedback. Only 31.2% finished their main dish entirely; 29.5% and 26.3% left ¼ and ½, respectively. For dessert, 48.2% finished it, while 13.3% left it untouched. These findings reveal a gap between general satisfaction and perceived food quality, underscoring the need for targeted public health strategies to enhance food quality and reduce waste in hospitals.
医院餐饮服务以及由此产生的食物浪费会影响患者满意度、健康结果、医疗成本和环境。这项横断面研究评估了塞浦路斯五家公立医院的食物浪费情况和患者满意度，涉及844名住院患者。记录了患者特征以及对21项急性护理医院餐饮服务患者满意度调查问卷（ACHFPSQ）的回答。使用照片和五点视觉量表（0至1）评估餐盘浪费情况，以估计食物摄入量。还评估了饥饿感和总体满意度。虽然77.8%的患者将餐饮服务评为良好或非常好，但食物质量得到的负面反馈最多。只有31.2%的患者吃完了主菜；29.5%和26.3%的患者分别剩下了四分之一和二分之一的主菜。对于甜点，48.2%的患者吃完了，而13.3%的患者未动。这些发现揭示了总体满意度与感知食物质量之间的差距，强调需要有针对性的公共卫生策略来提高医院的食物质量并减少浪费。
