Determination of Satisfaction Level With the Institutional Food Services of Hospitalized Orthopedic Patients in a University Hospital length oj hospital stay

Abstract

This study was conducted to determine satisfaction level with the food services o f orthopedic patients (61 women, 39 men) aged 18 years and over, were hospitalized more than three days in a university hospital in Ankara. A face to face questionnaire was used as data collection tool on measuring satisfaction o f the patients with the food services. Satisfaction level was classified as likert type. The patients overall satisfaction was “good", total scores for the hospital food service, sensory properties o f food and menu planning were, 4.64±0.15, 4.43±0.16, 4.41±0.22, respectively. The satisfaction level o f men patients was decreased the increase in the length o f hospital stay. However, satisfaction level from taste o f food served was increased with the length o f the stay (p=0.021). Women patients satisfaction level from the compliance o f menu was decreased with the length o f hospital stay (p—0.038). Hospital food services should be seen as an inseparable part oj patient treatment process. Food service is the best indicator o f the satisfaction o f the patients. Hospital managements should give importance and consider patients food satisfaction level related with food service systems in order to function efficiently and effectively.