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Volume 7, Issue 1 (3-2021)
jhehp 2021, 7(1): 54-59 |
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Rasouli A, Ebrahimi V, Hamedi Behtash H, Panjeshahin A, Kazemi M, Tarighat-Esfanjani A. Comparison of Patient Satisfaction with Self-operating Food Services and Food Service Contractors in the Teaching Hospitals of Tabriz, Iran. jhehp 2021; 7 (1) :54-59
URL: http://jhehp.zums.ac.ir/article-1-343-en.html
URL: http://jhehp.zums.ac.ir/article-1-343-en.html
Ahmadreza Rasouli1 
, Vida Ebrahimi2 , Hamidreza Hamedi Behtash3 , Asieh Panjeshahin4 , Morteza Kazemi5 , Ali Tarighat-Esfanjani * 3
, Vida Ebrahimi2 , Hamidreza Hamedi Behtash3 , Asieh Panjeshahin4 , Morteza Kazemi5 , Ali Tarighat-Esfanjani * 3
1- Department of Nutrition, School of Health, Qazvin University of Medical Sciences, Qazvin, Iran.
2- Department of Pharmaceutical Biotechnology, School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
3- Nutrition Research Center, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
4- Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
5- Department of Biostatistics and Epidemiology, School of Medicine, Zanjan University of Medical Sciences, Zanjan, Iran.
2- Department of Pharmaceutical Biotechnology, School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
3- Nutrition Research Center, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
4- Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
5- Department of Biostatistics and Epidemiology, School of Medicine, Zanjan University of Medical Sciences, Zanjan, Iran.
Abstract: (7503 Views)
Background: Nutritional satisfaction is essential to the reduction of hospital costs given the faster recovery of patients. Food satisfaction may be influenced by self-operating or contractor food service management. This descriptive study was aimed to assess patient satisfaction with the dinner served in two hospitals of Tabriz, Iran by contractors and a self-operating system in 214 participants during April-May 2014.
Methods: Data were collected using a researcher-made questionnaire with 20 items on demographic and food satisfaction data. Data analysis was performed in SPSS, and the intragroup and intergroup differences were evaluated and compared at the significant P-value of less than 0.05.
Results: Overall food satisfaction was significantly higher in hospital A (contractor-supported food service) compared to hospital B (self-operating food service) (P < 0.001). In addition, a negative correlation was observed between food satisfaction and the literacy level of the subjects. Having a companion also reduced the satisfaction score of the patients.
Conclusion: Our findings could provide useful information for the legislation of new policies to increase the food satisfaction of inpatients and exploit its advantages, while contributing to the decision-making regarding the choice of financial support for hospital food services.
Methods: Data were collected using a researcher-made questionnaire with 20 items on demographic and food satisfaction data. Data analysis was performed in SPSS, and the intragroup and intergroup differences were evaluated and compared at the significant P-value of less than 0.05.
Results: Overall food satisfaction was significantly higher in hospital A (contractor-supported food service) compared to hospital B (self-operating food service) (P < 0.001). In addition, a negative correlation was observed between food satisfaction and the literacy level of the subjects. Having a companion also reduced the satisfaction score of the patients.
Conclusion: Our findings could provide useful information for the legislation of new policies to increase the food satisfaction of inpatients and exploit its advantages, while contributing to the decision-making regarding the choice of financial support for hospital food services.
Type of Study: Original Article |
Subject:
Food Safety and Hygiene
Received: 2020/11/4 | Accepted: 2020/12/28 | Published: 2021/03/20
Received: 2020/11/4 | Accepted: 2020/12/28 | Published: 2021/03/20
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