Measuring patients’ satisfaction of food services provided in Minia public hospitals

Abstract EN

The food served in hospitals is part of the patients’ clinical treatment.

Arrangements for food preparation, distribution, and serving should ensure that hospital food is of defined standards such as nutritional quality, balance, palatability and temperature For achieving this aim this research has set certain objectives.

Firstly, identifying the level of food services provided in Minia public hospitals.

Secondly, identifying the views of the patients about the level of food services provided to the Minia public hospitals.

Thirdly, identifying the efficiency of food services providers in Minia public hospitals through patients’’ comments.

This study was applied to Minia public hospitals.

The sample was consisted of all hospitals in Minia Center.

The researcher took 118 samples of hospitals’ patients.

This sample was selected randomly from Minia public hospitals.

The researcher designed one tool for the sample: a scale to measure patients’ satisfaction.

The results indicated that the patients were not satisfied in regards to the meal choices and the serving method.

Factors like temperature and hygiene conditions were not always in a way that fulfils the necessary prerequisite requirements.

In addition, food service providers don’t care about help patients in their wards.

Thus, patients don’t have comfortable and satisfaction.

The researcher recommends that there should be adequate staffing available at meal times to ensure that patients are given the assistance they need; Patients should be given food that follow quality standards and adequate staff that is trained on health and safety issues, food hygiene and well interaction with patients