ABSTRACT
Objetivo. Conocer el nivel de satisfacción de los pacientes con la alimentación recibida durante su ingreso y qué factores la predicen. Material y métodos. Estudio transversal realizado en el Hospital Clínico San Carlos entre mayo y septiembre de 2010 mediante una encuesta autocumplimentada tras el alta hospitalaria tanto en pacientes con dieta basal como terapéutica. Se recogieron variables sociodemográficas, satisfacción global con la alimentación y con diferentes aspectos y tipos de alimentos. Se realizó un análisis descriptivo y multivariable, siendo la variable dependiente la satisfacción global mediante regresión logística binaria. Resultados. Se obtuvieron 549 encuestas (tasa de respuesta del 29%), de las cuales el 60,7% habían recibido dieta terapéutica. La edad mediana fue de 68 años y el 55,4% eran hombres. El 75% manifestaron estar satisfechos o muy satisfechos. Las variables que influyeron de forma significativa en la satisfacción con la alimentación fueron la condimentación, la temperatura, y la satisfacción con los pescados y sopas/cremas. Conclusiones. A pesar de un elevado nivel de satisfacción con la alimentación existen oportunidades de mejora. Se han identificado algunos factores sobre los cuales podría ser más rentable actuar(AU)
Objective. To describe patients satisfaction with the food services during hospitalisation, and to determine the predictors. Methodology. A cross-sectional study was conducted in the Clínico San Carlos Hospital, between May and September 2010. A self-completion questionnaire was given to patients with both regular and therapeutic diets after their hospital discharge. We included socio-demographic variables, overall satisfaction, and satisfaction regarding different aspects and types of food. Descriptive and multivariable analyses were performed, with the overall satisfaction with food as the dependent variable using binary logistic regression. Results. A total of 549 questionnaires were returned (rate 29%), of which 60.7% received a therapeutic diet. 55.4% were men, and the median age was 68 years. Three-quarters (75%) were satisfied or very satisfied. Statistically significant variables associated with patient satisfaction with the food services received were the meal's taste and temperature, as well as being satisfied with the fish and soups on the menu. Conclusions. Despite the high level of satisfaction with food services, there is scope for improvement. We have identified some of the aspects on which action would be more beneficial(AU)
Subject(s)
Humans , Male , Female , Middle Aged , Safety Management/standards , Safety Management , Telephone/statistics & numerical data , Interviews as Topic , Cross-Sectional Studies/methods , Surveys and Questionnaires , Reproducibility of Results , 50230 , Statistics, NonparametricABSTRACT
OBJECTIVE: To describe patients satisfaction with the food services during hospitalisation, and to determine the predictors. METHODOLOGY: A cross-sectional study was conducted in the "Clínico San Carlos" Hospital, between May and September 2010. A self-completion questionnaire was given to patients with both regular and therapeutic diets after their hospital discharge. We included socio-demographic variables, overall satisfaction, and satisfaction regarding different aspects and types of food. Descriptive and multivariable analyses were performed, with the overall satisfaction with food as the dependent variable using binary logistic regression. RESULTS: A total of 549 questionnaires were returned (rate 29%), of which 60.7% received a therapeutic diet. 55.4% were men, and the median age was 68 years. Three-quarters (75%) were satisfied or very satisfied. Statistically significant variables associated with patient satisfaction with the food services received were the meal's taste and temperature, as well as being satisfied with the fish and soups on the menu. CONCLUSIONS: Despite the high level of satisfaction with food services, there is scope for improvement. We have identified some of the aspects on which action would be more beneficial.
