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Exploring patient satisfaction with hospital foodservice: a Swedish study using the Acute Care Hospital Foodservice Patient Satisfaction Questionnaire
Umeå universitet, Samhällsvetenskapliga fakulteten, Institutionen för kost- och måltidsvetenskap. Umeå universitet, Samhällsvetenskapliga fakulteten, Umeå centrum för genusstudier (UCGS).ORCID-id: 0000-0002-4311-2059
Department of Food, Nutrition and Dietetics, Uppsala University, Uppsala, Sweden.
Umeå universitet, Samhällsvetenskapliga fakulteten, Institutionen för kost- och måltidsvetenskap.
Umeå universitet, Samhällsvetenskapliga fakulteten, Institutionen för kost- och måltidsvetenskap.ORCID-id: 0000-0002-5464-5686
2021 (Engelska)Ingår i: Nutrition & Dietetics, ISSN 1446-6368, E-ISSN 1747-0080, Vol. 78, nr 5, s. 487-495Artikel i tidskrift (Refereegranskat) Published
Abstract [en]

Aim: The aim of this study was to explore patient satisfaction with hospital foodservice in the Swedish setting, using a validated instrument, adding this context to the existing body of research.

Methods: The study was carried out at three hospitals employing cyclic menus and conventional cook-serve foodservice systems with centralised tray assemblies and hot-trolley distributions to the wards for service. Patient satisfaction was explored using a translated version of the validated Acute Care Hospital Foodservice Patient Satisfaction Questionnaire. Groups were compared with Mann-Whitney U-test and Kruskal Wallis test with a set significance level of P < .05.

Results: Questionnaires from 439 patients were included in the analysis. The majority (80%) reported an overall satisfaction of "good" or "very good." Questions related to Staff and Service received mostly the highest possible ratings, while questions related to Food Quality and Meal Size had slightly lower ratings and higher variation. Comparisons between groups showed that differences were small even when statistically significant. Low appetite and a long hospital stay had an adverse effect on overall satisfaction and food quality-related questions. Men and younger patients reported more often being hungry after and between meals.

Conclusions: Hospital foodservice faces the challenge of catering to multiple patient needs. Monitoring patient satisfaction is crucial to ensure that foodservice operations remain evidence based. The Acute Care Hospital Foodservice Patient Satisfaction Questionnaire provided a general overview that indicated foodservice areas with potential for improvement, although patient satisfaction overall was high. However, patient satisfaction is a complex measure and reflexivity is required when interpreting empirical results.

Ort, förlag, år, upplaga, sidor
Blackwell Publishing, 2021. Vol. 78, nr 5, s. 487-495
Nyckelord [en]
evidence-based practice, food services, patient satisfaction, quality management
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URN: urn:nbn:se:umu:diva-181644DOI: 10.1111/1747-0080.12665ISI: 000627111400001PubMedID: 33691342Scopus ID: 2-s2.0-85102248901OAI: oai:DiVA.org:umu-181644DiVA, id: diva2:1562899
Tillgänglig från: 2021-06-09 Skapad: 2021-06-09 Senast uppdaterad: 2023-03-24Bibliografiskt granskad

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Rapo, SofiaKautto, EthelHörnell, Agneta

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