Bélanger M C, Dubé L
Centre Hospitalier St-Georges de Beauce, Québec, Canada.
J Am Diet Assoc. 1996 Apr;96(4):354-60. doi: 10.1016/S0002-8223(96)00098-3.
To investigate the basic dimensions of patient emotional experience of hospitalization; to identify the moderators of emotional experience in terms of individual characteristics and contextual factors; and to investigate the contribution of the dimensions of the patient emotional experience to satisfaction with foodservices.
Survey questionnaire.
SUBJECTS/SETTING: One hundred two hospitalized patients of a specialized, acute-care, urban hospital in Canada who required one or more overnight stays. Patients with notable physical, cognitive, or emotional limitations were excluded from the study. Patients admitted to the obstetrics department were also excluded because of the unique nature of their emotional experience of hospitalization.
Factor analysis followed by orthogonal rotation (varimax), analyses of variance, and multiple regression analyses.
Five dimensions represented the emotional experience of hospitalization: positive emotions, arousal emotions, and three negative dimensions structured on the basis of their possible causes (situation-, other-, or self-attributed negative emotions). Individual characteristics (gender, age, marital status, perceived health status) and contextual factors (perceived control over the situation, complexity of medical diagnosis, and admission procedures) significantly influenced patient emotions. Satisfaction with foodservices was structured in technical and interpersonal dimensions; the largest part of the common variance was accounted for by interpersonal aspects. The relationship between emotions and satisfaction was direct for positive emotions and, surprisingly, for situation-attributed negative emotions and self-attributed negative emotions. Other-attributed negative emotions and arousal emotions were negatively associated with satisfaction with foodservices.
Results suggest that dietitians' interventions should be adapted for subgroups of patients who experience different emotions. Results also provide insights on individual and contextual factors that can be used to identify or better understand the specific characteristics of these subgroups. The pattern of relationships between emotions and satisfaction demonstrates that the fine-tuning of dietitians' interventions as a function of patients' emotional states may be conducive to increased patient satisfaction with foodservices.
调查患者住院期间情绪体验的基本维度;从个体特征和情境因素方面确定情绪体验的调节因素;调查患者情绪体验维度对餐饮服务满意度的影响。
问卷调查。
研究对象/研究地点:加拿大一家专门的急症城市医院的102名住院患者,这些患者需要住院一晚或更长时间。身体、认知或情绪有明显限制的患者被排除在研究之外。产科住院患者也因住院情绪体验的独特性而被排除。
因子分析,随后进行正交旋转(方差最大化)、方差分析和多元回归分析。
五个维度代表了住院期间的情绪体验:积极情绪、唤醒情绪,以及基于可能原因构建的三个消极维度(情境归因消极情绪、他人归因消极情绪或自我归因消极情绪)。个体特征(性别、年龄、婚姻状况、感知健康状况)和情境因素(对情况的感知控制、医疗诊断的复杂性和入院程序)显著影响患者情绪。餐饮服务满意度由技术和人际维度构成;共同方差的最大部分由人际方面解释。情绪与满意度之间的关系对于积极情绪是直接的,令人惊讶的是,对于情境归因消极情绪和自我归因消极情绪也是直接的。他人归因消极情绪和唤醒情绪与餐饮服务满意度呈负相关。
结果表明,营养师的干预措施应针对经历不同情绪的患者亚组进行调整。结果还提供了关于个体和情境因素的见解,可用于识别或更好地理解这些亚组的具体特征。情绪与满意度之间的关系模式表明,根据患者情绪状态对营养师的干预措施进行微调可能有助于提高患者对餐饮服务的满意度。