P954 - DETERMINANTS OF PATIENTS’ SATISFACTION WITH HOSPITAL FOOD SERVICES AT A GENERAL HOSPITAL IN GREECE: THE ROLE OF MEAL AND SERVICE QUALITY

P954

DETERMINANTS OF PATIENTS’ SATISFACTION WITH HOSPITAL FOOD SERVICES AT A GENERAL HOSPITAL IN GREECE: THE ROLE OF MEAL AND SERVICE QUALITY

M. Chatzipavlou¹, D. Karayiannis ¹, N. Gerostathi², A. Gkeli², P. Skandamis², K. Z. Karatzi², K.-A. Poulia^2,*

¹Department of Clinical Nutrition, Evangelismos General Hospital of Athens, ²Department of Science of Food Technology and Human Nutrition, Agricultural University of Athens, Athens, Greece

Rationale: Hospital food services have a significant impact on patients’ nutritional intake, emotional health, and their perception of the quality of care. The aim of this study was to illuminate factors that influence patients’ satisfaction from hospital food services. 

Methods: A validated questionnare assessing statisfaction from the food service system was distributed in hospitalised patients. Satisfaction Index was calculated by adding the scores of the questions, yielding a total score for overall satisfaction. Descriprive statistics was performed to evaluate the characteristics of the sample and multivariate analysis to investigate possible associations of the characteristics of the sample with the overall satisfaction from the services. SPSS 24 was used for the statistical analysis. 

Results: In total, 206 from 232 questionnaires (response rate:88.7%) were analyzed. Participants were 63.4 ±16.9 years old and 52.9% males. Thirty-five percent of patients (35%) were hospitalized for one to two weeks. Median satisfaction index values were significantly different between clinics (p=0.015), with those in surgical unit wards showing the highest values (85.5, 57.0–95.0) and those in orthopedic wards showing the lowest values (72.0, 58.0–89.0). The multivariate analysis showed that sex (β = -0.155, p =.027) and clinic category (β = -0.177, p = .013) significantly predicted satisfaction scores, while age, marital status, and education were not significant predictors (p >.05).

Conclusion: This study highlights the important role of hospital food services in patient satisfaction and overall care experience. Variations in satisfaction across clinics emphasize the importance for tailored improvements in food quality, service, and staff behavior. Addressing these factors there could be an improvement in food service systems, ultimately promoting a more positive patients’ experience.

Disclosure of Interest: None declared