Exploring patient satisfaction with foodservice through focus groups and meal rounds.
The purpose of this study was to investigate adult patients' perceptions of hospital foodservice through focus groups with patients postdischarge and with nurses. The focus group themes included an emphasis on health, quality, freshness, and appropriateness; variety, selection, and choice; inability to provide feedback; menu errors; accessibility to food on the units; service; tray layout; and waste. The themes emerging from the focus groups were further explored through meal round interviews with patients (n=116) to determine areas for improvement. Patients thought food served in the hospital should be a model for a healthy diet. Ongoing education and communication with patients and nurses is important in improving satisfaction with foodservice.
Watters
Corilee A
CA
Regional Nutrition & Food Service, Capital Health, Alberta, Canada. cwatters@cha.ab.ca
Sorensen
Janice
J
Fiala
Anna
A
Wismer
Wendy
W
D000293:Adolescent; D000328:Adult; D000368:Aged; D000369:Aged, 80 and over; D005260:Female; D017144:Focus Groups; D005518:Food Preferences; D005521:Food Service, Hospital / Q000592:standards*; D006760:Hospitalization; D006801:Humans; D007297:Inpatients; D008297:Male; D008612:Menu Planning; D008875:Middle Aged; D009726:Nurses / Q000523:psychology*; D052756:Nutritional Sciences / Q000193:education*; D017060:Patient Satisfaction; D011786:Quality Control