Journal of Nutrition and Health

  • 제44권4호
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  • Pages.326-337
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  • 2011
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  • 2288-3886(pISSN)
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  • 2288-3959(eISSN)
한국영양학회 (The Korean Nutrition Society)
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중소규모병원 입원환자의 병원식 섭취실태 및 만족도 조사

Analysis of Intakes and Satisfaction of Patient Foodservice in Mid-Sized Hospital Settings

  • 김지명 (한북대학교 식품영양학과) ;
  • 강복희 (대구보건대학 간호과)
  • Kim, Ji-Myung (Department of Food and Nutritional Sciences, Hanbuk University) ;
  • Kang, Bok-Hee (Department of Nursing, Daegu Health College)
  • 투고 : 2011.05.13
  • 심사 : 2011.08.01
  • 발행 : 2011.08.31
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초록

The purpose of this study was to investigate dietary intake and to evaluate patient satisfaction toward the quality of hospital foodservice. Questionnaires were distributed to 203 hospitalized patients in 3 hospitals having 300 beds. The intake rates for served amounts of rice, side dishes, and soup were 72.5%, 68.2%, and 62.6%, respectively. The main reasons for left-overs were 'no appetite' (25.8%) and 'not salty enough' (19.9%). The rate of patients eating outside food was about 33.5%. The average score for quality satisfaction of meal characteristics was 3.34 ${\pm}$ 0.61, and the average score for quality satisfaction of sanitation and service characteristics was 3.58 ${\pm}$ 0.61. 'Seasoning' showed the lowest score and 'temperature' showed the highest score for quality satisfaction of meal characteristics. In the quality satisfaction of sanitation and services, 'explanation of meals' showed the lowest score and 'exactness of meal times' showed the highest score. The patients hospitalized for 10 days showed significantly lower average scores than those hospitalized over 60 days for quality satisfaction of meal characteristics. The patients with 'little appetite' and 'regular appetite' showed significantly lower average scores than those with 'much appetite' for the quality satisfaction of meal, sanitation, and service characteristics. The patients who 'rarely had leftovers' showed significantly higher average scores than those who 'always had leftovers' and 'often had leftovers' for quality satisfaction of meal characteristics. Meal characteristic scores were significantly correlated with age (r = 0.216), length of admission (r = 0.310), appetite (r = 0.251), leftovers (r = 0.233), and intake of soup (r = 0.205). Also, sanitation and service characteristics scores were significantly correlated with age (r = 0.327), education (r = -0.202), length of admission (r = 0.168), and appetite (r = 0.155). Thus, it would seem to be desirable that hospital foodservices improve the taste and seasoning of meals and provide appropriate nutrition education and counseling in mid-sized hospitals.

키워드

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피인용 문헌

  1. Foodservice Satisfaction of Patients over 60 according to the Type of Foodservice Operation: The Case of B Hospital vol.26, pp.4, 2015, https://doi.org/10.7856/kjcls.2015.26.4.683
  2. 경기남부지역 일부 중소병원 치료식 환자의 성별 급식만족도와 영양교육에 대한 인식 비교 vol.23, pp.1, 2011, https://doi.org/10.7856/kjcls.2012.23.1.061