Hospital food service satisfaction level and associated factors among inpatients in a teaching hospital

Background: Hospital food services play a significant role in aiding with the process of recovery and the well-being of the patients apart from the treatment received and the medication as such. Monitoring and assessing the level of satisfaction with hospital food services among patients is important to provide them with first-rate service that can meet their dietary requirements and needs. Thus, the objective of this study was to assess the level of satisfaction with hospital food service and associated factors among inpatients in a teaching hospital. Methods: This survey was conducted among 34 patients aged 18 – 65 years old who admitted at a teaching hospital in Kuantan, Pahang. Those who consumed at least three hospital main meals including breakfast, lunch, and dinner were asked to complete a questionnaire which had 3 sections: a) socio-demographic background, b) general characteristics, and c) food service satisfaction questionnaire (Patients’ Satisfaction toward Hospital Food Service Questionnaire. Results: Majority of the patients were satisfied with the food service provided (n = 9, 26.5%), followed by highly satisfied (n = 8, 23.5%), moderate (n = 8, 23.5%), dissatisfied (n = 6, 17.6%), and highly dissatisfied (n = 3, 8.8%). In addition, the results identified a significant correlation between food attributes, staff issues, meal distribution time, physical and social factors and overall satisfaction (p < 0.01). Conclusion: This study provides valuable insight into patient satisfaction with hospital food services and the factors associated with it. These findings underscore the need for continuous monitoring and improvement in hospital food services to better meet patient expectations and enhance their overall hospital experience.