The Relationship between Depression/Anxiety and Food Service Satisfaction in Hospitalized Patients

Aim: Mental conditions and food service satisfaction significantly affect dietary intake in hospitalized patients. However, research on this interaction is scarce. Therefore, this study had two objectives: i) determining the relationship between anxiety/depression and food service satisfaction and ii) testing the direct or indirect relationship between depression and daily energy intake mediated by food service satisfaction. Method: This cross-sectional study was conducted in a public hospital. The sample comprised 218 adult inpatients (18-75 years of age). Data were collected using the Hospital Anxiety Depression Scale (HADS) and the Acute Care Hospital Food Service Patient Satisfaction Questionnaire (ACHFSPSQ). Dietary intake was analyzed based on 24-hour recall data. The data were analyzed using path analysis. Results: Participants who were at risk for depression and anxiety had significantly lower mean ACHFSPSQ subscale scores than those who were not (p<0.05). There was a positive correlation between ACHFSPSQ subscale scores and daily energy and nutrient intake (p<0.05). However, participants who were at risk for anxiety and depression did not consume significantly less energy and nutrient than those who were not (p>0.05). The results showed that the risk for depression adversely affected food service satisfaction (p<0.05). However, it had no direct or indirect relationship with daily energy intake (p>0.05). The results also showed that food service quality partly mediated the risk for depression and daily energy intake (β=6.003, p<0.05). Conclusion: Patients at risk for anxiety and depression may have negative perceptions of food services that are not reflected in their actual dietary intake. Therefore, healthcare professionals should consider hospitalized patients’ mental status before assessing their satisfaction with food services.