College
Judy Genshaft Honors College
Mentor Information
Donna Ettel-Gambino
Description
Patients want and expect better health care services than they did in the past. Within hospitals, consumption of proper nutrition is vital. Patients and nutrition share a unique relationship that is essential for health, this connection is complex including important variables such as food quality. This study examined how patients’ satisfaction with food differed by clinical units. Initially, a MANOVA was conducted. For significant findings ANOVA contrasts were conducted on each dependent variable. The independent variables are the individual clinical units to which the patients were admitted. The dependent variables were the patients' responses to survey questions including: 1) There was sufficient variety of food; 2) The quality of the food was acceptable; 3) The quantity of the food was acceptable; 4) The temperature of the food was acceptable and 5) The tray (diet) was correct. There were statistically significant findings as evidenced by Wilks L (10, 426) = 0.86, p<0.0004. After rejecting the null hypothesis, univariate analysis of variance (ANOVA) contrasts were conducted on each of the five criteria. There were two statistically significant criteria: 1) patients (75%) who reported there was a sufficient variety of food (p<0.002); and 2) patients (87%) who reported satisfaction with the quality of food (p<0.02). Remember that the patient, not you, experiences, perceives, and evaluates care. All patients want relevant, intelligible explanations, competent care, prompt response to the call button, respect, friendliness, promises kept, tasty meals and a cheerful room. They want this and a lot more from every hospital in the country.
Leveraging the Patient Experience: Satisfaction with Hospital Food Services
Patients want and expect better health care services than they did in the past. Within hospitals, consumption of proper nutrition is vital. Patients and nutrition share a unique relationship that is essential for health, this connection is complex including important variables such as food quality. This study examined how patients’ satisfaction with food differed by clinical units. Initially, a MANOVA was conducted. For significant findings ANOVA contrasts were conducted on each dependent variable. The independent variables are the individual clinical units to which the patients were admitted. The dependent variables were the patients' responses to survey questions including: 1) There was sufficient variety of food; 2) The quality of the food was acceptable; 3) The quantity of the food was acceptable; 4) The temperature of the food was acceptable and 5) The tray (diet) was correct. There were statistically significant findings as evidenced by Wilks L (10, 426) = 0.86, p<0.0004. After rejecting the null hypothesis, univariate analysis of variance (ANOVA) contrasts were conducted on each of the five criteria. There were two statistically significant criteria: 1) patients (75%) who reported there was a sufficient variety of food (p<0.002); and 2) patients (87%) who reported satisfaction with the quality of food (p<0.02). Remember that the patient, not you, experiences, perceives, and evaluates care. All patients want relevant, intelligible explanations, competent care, prompt response to the call button, respect, friendliness, promises kept, tasty meals and a cheerful room. They want this and a lot more from every hospital in the country.
