在全医院调查中评估患者对食物的体验
Annie Lalande1,2, Keiko Patterson3, Neha Gadhari1
1Department of Surgery, University of British Columbia, Vancouver, BC.
概括
医院患者对食物质量和整体餐饮体验的满意度较低. 改善的关键领域包括文化多样性,新鲜产品和风味,以加强以患者为中心的菜单重新设计.
科学领域:
- 营养科学 营养科学
- 医疗保健管理的管理
- 患者体验研究 研究研究
背景情况:
- 患者对医院食品的不满会对食物摄入产生负面影响.
- 改善医院食品服务对于患者的福祉和康复至关重要.
研究的目的:
- 评估患者对当前医院食品供应的满意度.
- 探索患者对医院用餐的偏好,以指导菜单重新设计.
- 确定增强患者用餐体验的机会.
主要方法:
- 在温哥华总医院对住院患者进行了横截面调查.
- 该调查使用了急症护理医院食品服务患者满意度调查问卷,并包括了其他问题.
- 数据收集发生在2021年7月至9月期间.
主要成果:
- 患者对食品质量的满意度 (平均值=3.09) 和整体体验 (平均值=3.54) 低于行业4.0的基准值.
- 质量反突出了对更大的文化多样性,更多的新鲜产品和更好的口味的渴望.
- 患者表示愿意加入更多的富含植物的食物选择.
结论:
- 基于患者的反,有显著的机会改善医院食品服务.
- 这些发现将为即将到来的以患者为中心的菜单重新设计提供信息.
- 解决患者的偏好可以导致更好的食物摄入量和整体满意度.
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