The Evaluation of Hospital Foodservice with Patients' Condition
Journal of the Korean Dietetic Association
;
: 101-113, 2007.
Artigo
em Coreano
| WPRIM
| ID: wpr-28688
ABSTRACT
The purpose of this study was to measure hospitalized patients' satisfactions with hospital foodservices, and thereby identify areas for improvement and provide basic data for the introduction of total quality management with hospital foodservices. This survey was carried out questionnaires by 382 hospitalized patients into 7 hospitals in Deagu, Busan, Changwon. The subjects were 50.5% male and 49.5% female. Sixty-two percent of the subjects were over 40age, 31.4% were only educated to middle school or below, 28.3% were hospitalized for 7~14 days. The result of evaluation for hospital foodservice during the length of hospitalization are as follows Taste, seasoning, temperature, apperance of foods were higher in the short hospitalized patients than in the long hospitalized patients, especially kind and combinazation of food were significantly higher(p<0.001). The result of the foodservice with appetite status was significantly higher score(3.33) in the good appetite patients than in the bad appetite patients score(2.00)(p<0.001). As the hospitalization rooms were the significantly difference in the taste(p<0.05), seasoning(p<0.001), apperance(p<0.01) of the foods, amount of service(p<0.01), variety of menu(p<0.05), combinazation of foods(p<0.01) and opinion of patients(p<0.05).
Texto completo:
DisponíveL
Índice:
WPRIM (Pacífico Ocidental)
Assunto principal:
Apetite
/
Estações do Ano
/
Qualidade dos Alimentos
/
Inquéritos e Questionários
/
Gestão da Qualidade Total
/
Hospitalização
Tipo de estudo:
Estudo prognóstico
Limite:
Feminino
/
Humanos
/
Masculino
Idioma:
Coreano
Revista:
Journal of the Korean Dietetic Association
Ano de publicação:
2007
Tipo de documento:
Artigo
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