Comparison of food service satisfaction and nutritional condition of hospitalized patients at hospital

This study compares if hospitalized patients consumed the foods provided by foodservice during hospitalization periods, their reasons, satisfactions and nutritional conditions. Study population comprises of individuals over the age of 18 years who voluntarily presented to Bayindir Hospital Sogutozu between April 2016 and September 2016 and admitted to hospital for treatment. A total of 100 hospitalized patients were included in the study and 57 of them were females and 43 of them were males. Fifty-three percent of hospitalized patients were admitted to the hospital to undergo surgery. Seventy-two percent of the patients were found to have a good appetite. While 69% the patients consume sufficient of food. According to the result obtained from NRS (Nutritional Risk Screening) 2002, it was observed only 10% of hospitalized patients were at risk. As scores of Hospital Foodservice Patient Satisfaction (HFPS) subscales increase, also general satisfactions of hospitalized patients increase (p<0.05). Validity and reliability study was performed for Turkish version of Acute Care Hospital Food Service Patient Satisfaction Questionnaire (ACHFSPSQ). All assessments were performed based on 20 items as it was in original scale. Since factor loading and the percentage of variance explained were higher than 0.40 and 30%, respectively, it was concluded that the scale could be evaluated with these items. All index values used for evaluation of compliance of the model showed that version was sufficient. Cronbach's alpha coefficient was found to be 0.74 for the internal consistency of the scale items. This value shows us that the scale is reliable. It has been brought a model that could be used to measure Acute Care Hospital Food Service Patient Satisfaction in Turkey. As the scores of ACHFSPSQ subscales increase, also general satisfaction increases among hospitalized patients (p<0.05). When conditions of experiencing hospital anxiety and depression were investigated, it was observed that 21.1% of females had anxiety and 45.6% of them had depression; 7% of males had anxiety and 25.6% had depression (p<0.05). When average scores of DEBQ (The Dutch Eating Behavior Questionnaire) subscales were investigated to determine eating habits; while emotional eating condition scores of the females were higher compared to the males (p<0.05), external eating scores of the males were found to be higher compared to the females (p<0.05). Checking daily nutritional status of the patient, adjust dietary needs of the patients according to their diseases, checking food trays brought to the patients and food consumption of the patient are among responsibilities of dietician. Additionally, he/she ensures patient satisfaction from food service and hospital by getting in touch with hospital administration and other healthcare professionals. In order to ensure patient satisfaction, hospital administration should take into consideration of dietician's recommendations in addition to multidisciplinary work.