Hospital food: a survey of patients' perceptions.
OBJECTIVE
Most hospitalised patients are dependent on hospital food for their nutritional requirements. We surveyed hospitalised patients to obtain their opinions of hospital food in order to improve menu planning and food delivery.


METHODS
Three hundred and seventeen questionnaires were distributed to patients on an oral diet in two Swiss hospitals. Questions assessed eating habits, appetite, satisfaction with menus, food preferences and presentation, understanding of choices available and preferred choices.


RESULTS
Three hundred and nine (97.5%) questionnaires were completed and analysed. Two hundred and sixty-five (86%) respondents were satisfied or very satisfied with hospital food. Two hundred and forty-one (78%) were satisfied with the way in which the food was served. There was a negative correlation (P=0.005) between duration of hospital stay and satisfaction with the food provided: 121 (39%) respondents stated that their appetite was the same as at home, and 50% stated that it had decreased during their time in the hospital. Eighty-seven (28%) patients said they ate all the food served, 148 (48%) ate most of it, and 68 (22%) ate only a small proportion. Patients felt that the temperature, appearance and aroma of the food were particularly important.


CONCLUSIONS
Based on the findings of this survey we have made recommendations for improvements in hospital food and its presentation.
Stanga
Z
Z
Department of Internal Medicine, Inselspital, University Hospital Berne, Switzerland.
Zurflüh
Y
Y
Roselli
M
M
Sterchi
A B
AB
Tanner
B
B
Knecht
G
G
D001066:Appetite; D004034:Diet Surveys; D005260:Female; D005518:Food Preferences; D005521:Food Service, Hospital / Q000592:standards*; D006801:Humans; D007297:Inpatients; D007902:Length of Stay; D008297:Male; D008612:Menu Planning; D008875:Middle Aged; D009812:Odorants; D017060:Patient Satisfaction; D010465:Perception; D011795:Surveys and Questionnaires; D013557:Switzerland; D013649:Taste; D013696:Temperature