Taste, Temperature, and Presentation Predict Satisfaction with Foodservices in a Canadian Continuing-Care Hospital

To identify food, service, and patient variables associated with high satisfaction with foodservices in a continuing-care hospital that serves, primarily, geriatric patients and patients undergoing physical rehabilitation, this study surveys patients concerning eight aspects of food and foodservice as well as type of diet and major patient descriptors.

Abstract

Surveys are usefull tools for assessing the ways in which clients view the food and services provided by dietitians. Dietitians in continuing-care settings need to focus on a few specific characteristics related to what is eaten and how food is presented, rather than on patient-specific variables, when trying to maximize satisfaction with hospital food. The information in this study can be used as a baseline against which future data can be compared. The survey contributes to a continuing quality assurance process that allows dietitians to track the effect of changes that are made to food and foodservices and to monitor areas that require modification.