The Evaluation of Hospital Foodservice with Patients' Condition.
- Author:
Soon Ok GAM
1
;
Jyung Rewng PARK
;
Myung Joo KIM
;
Mi Kyung LEE
;
Kyong Hee SHIN
Author Information
1. Graduation School of Environment Public Health, Yeungnam University, Korea.
- Publication Type:Original Article
- Keywords:
Hospital foodservice;
Food quality;
Satisfaction;
Expectation
- MeSH:
Appetite;
Busan;
Daegu;
Female;
Food Quality;
Gyeongsangnam-do;
Hospitalization;
Humans;
Male;
Surveys and Questionnaires;
Seasons;
Total Quality Management
- From:Journal of the Korean Dietetic Association
2007;13(2):101-113
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purpose of this study was to measure hospitalized patients' satisfactions with hospital foodservices, and thereby identify areas for improvement and provide basic data for the introduction of total quality management with hospital foodservices. This survey was carried out questionnaires by 382 hospitalized patients into 7 hospitals in Deagu, Busan, Changwon. The subjects were 50.5% male and 49.5% female. Sixty-two percent of the subjects were over 40age, 31.4% were only educated to middle school or below, 28.3% were hospitalized for 7~14 days. The result of evaluation for hospital foodservice during the length of hospitalization are as follows : Taste, seasoning, temperature, apperance of foods were higher in the short hospitalized patients than in the long hospitalized patients, especially kind and combinazation of food were significantly higher(p<0.001). The result of the foodservice with appetite status was significantly higher score(3.33) in the good appetite patients than in the bad appetite patients score(2.00)(p<0.001). As the hospitalization rooms were the significantly difference in the taste(p<0.05), seasoning(p<0.001), apperance(p<0.01) of the foods, amount of service(p<0.01), variety of menu(p<0.05), combinazation of foods(p<0.01) and opinion of patients(p<0.05).
