[Eating in hospital--a challenge for the interdisciplinary team]

Annually, the hospital Zollikerberg in Switzerland collects data about patient satisfaction. Among others, patients are asked to rate food preparation, variety, presentation, and temperature of the meals as well as the overall quality of the food. The study presented in this article explored what the aspect food quality means to patients. A total of 24 patients participated in 23 narrative interviews which were transcribed and analysed using the method of inductive content analysis. In general, patients were satisfied with the meals in the hospital, i. e., preparation, variety, presentation and temperature as well as the mealtimes. The staff was described as being friendly and helpful. Potential for improvement was identified with regard to information about food variety, and services for people whose appetite was limited. Patients experienced difficulties particularly in the first days of hospitalisation to identify their food options. Patients with a reduced appetite tried to choose meals they found most appealing. Given the widespread problem of malnutrition in hospitals this last point needs attention both from the nursing and the interdisciplinary team.