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Néstor Benítez Brito1, José Gregorio Oliva García, Irina Delgado Brito

  • 1Sección de Nutrición Clínica y Dietética. Servicio de Endocrinología y Nutrición. Hospital Universitario Nuestra Señora de Candelaria. Santa Cruz de Tenerife. nestorgi@hotmail.com.

Nutricion Hospitalaria
|December 22, 2016
PubMed
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Hospitalized patients report acceptable, but improvable, dietary satisfaction. Patient appetite significantly correlates with higher food satisfaction, while diet type and salt content do not impact overall satisfaction.

Area of Science:

  • Nutrition Science
  • Hospital Patient Care
  • Dietary Studies

Background:

  • Hospitalized patients require adequate nutritional support, making dietary acceptance crucial for preventing malnutrition.
  • Assessing patient satisfaction with hospital diets is essential for improving nutritional outcomes.

Purpose of the Study:

  • To determine patient satisfaction levels with hospital diets.
  • To identify factors, such as appetite and diet type, associated with increased dietary satisfaction.

Main Methods:

  • A cross-sectional descriptive study involving 1,413 hospitalized patients.
  • Data collected via a 17-question survey on demographics, qualitative aspects, and overall food assessment.
  • Statistical analysis included Kruskal-Wallis and independent samples T-tests to compare satisfaction based on appetite and diet type.
Keywords:
Satisfacción alimentaria. Valoración nutricional. Desnutrición. Hospitalización. Control de ingesta.

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Main Results:

  • Overall patient satisfaction with hospital food was rated 6.8/10, with 44.1% finding it better than expected.
  • Meal timing (89.1% adequate) and eating duration (96.4% sufficient) were positively rated.
  • Patient appetite was significantly associated with higher global food satisfaction (p < 0.01), unlike diet type or salt content.

Conclusions:

  • While hospital diet satisfaction is acceptable, improvements are needed to enhance patient acceptance.
  • Patient appetite is a key driver of overall dietary satisfaction.
  • Diet type (therapeutic vs. basal) and salt content do not significantly influence patient satisfaction with hospital meals.