The relationship between hospital meals and inpatient dining satisfaction

• Main Authors: Ming-Yu Yang, 楊明瑜
• Other Authors: Chung-Yi Huang
• Format: Others
• Language: zh-TW
• Published: 2019
• Online Access: http://ndltd.ncl.edu.tw/handle/k4y44e

碩士 === 國立宜蘭大學 === 生物資源學院碩士在職專班 === 107 === In addition to providing treatment for inpatient diseases, diet is also an important part of nutrition therapy. The type of diet is adjusted according to the patient's own disease and nutritional status. Therefore, through regular diet satisfaction survey, it is known whether the hospital's dietary content and texture meet the needs of hospitalized patients, and the quality of diet is improved according to the satisfaction result. Adjust the content of the dietary satisfaction questionnaire. This study is aimed at inpatients in the eastern regional hospital. The investigation ward includes 145 wards in the Department of Gynecology, General Surgery, Thoracic Medicine, Hepatobiliary and Gastroenterology, Cardiology, Metabolism, Hematology Oncology, etc., and conducts dietary satisfaction surveys for patients in general wards; The acute critically ill patients in the intensive care unit, the surgical intensive care unit and the internal medicine intensive care unit are excluded because the patients are mostly acute, and the condition and spirit are unstable. The diet includes ordinary meals and therapeutic meals (including 23 kinds of diabetes, kidney disease, liver disease, high fiber, high protein, high salt, low salt, low potassium, high potassium, soft, full flow, mud meal, etc.) . The satisfaction questionnaire was collected from 2013 to September 2018. A questionnaire survey was conducted for hospitalized patients who ordered hospital meals and dine more than 2 meals. 1965 copies were issued within six years, and 957 copies were collected. Make this study representative, select the complete questionnaire, and finally analyze it with 890 completed questionnaires (effective recovery rate 45%), including 439 (49%) for ordinary meals and 451 for therapeutic meals ( 51%). Through statistical analysis, it was found that the age group of the therapeutic meal was mostly distributed in the elderly population over 61 years old (71.3%); while the age group of ordinary meals was mostly under 30 years old (45.6%) and 31-60 years old (28.8%). In addition, the results of the chi-square test were analyzed for different genders: the items of the therapeutic meal (P<0.01), the softness of the side dish (vegetable/half-haloside) (P<0.05), and the meal delivery time (P<0.01) were found. There was a significant difference with gender; ordinary meals were significantly different from gender in the items of weight (P<0.01) and price (P<0.01). The soft and hard satisfaction of the main dish (chicken, pig, fish) is related to the overall satisfaction of the therapeutic meal, and can be used as a reference for the future meal texture. According to the results of multiple regression analysis, the service attitude, meal design,, fruit quality and freshness of the therapeutic meals questionnaire were positively correlated with the overall satisfaction, and the service attitude had the highest degree of influence (β=0.605, P<0.01). Ordinary meals are positively related to service attitude, meal design, overall appearance, and freshness to overall satisfaction. Among them, service attitude has the highest degree of influence (β=0.579, P<0.01). Summarizing the above results can provide a hospital to improve hospitalization satisfaction and as a reference for modifying dietary questionnaires, thereby improving the credibility and representativeness of the questionnaire results.