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Evaluation of food services by the patients in hospitals of Athens in Greece

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ΤΕΙ Αθήνας   

Αποθετήριο :
Υπατία - Ιδρυματικό Αποθετήριο   

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Evaluation of food services by the patients in hospitals of Athens in Greece (EN)
Μπόσκου, Γεώργιος (EL)
Νεστορίδου, Αικατερίνη (EL)
Ντελέζος, Κωνσταντίνος (EL)
Μέντζιου, Ειρήνη (EL)
journalArticle
2014-07-20T23:26:43Z
2014-07-21
2014-07
Health Science Journal (DE)
Introduction: The system of production and distribution of meals can have a significant impact on the food intake of hospital patients who are likely to develop malnutrition. In hospitals, the consequences of food borne infections can range from annoying to life-threatening for a patient, since they can lead up to death in vulnerable groups. Aim: The aim of the present study was to evaluate the satisfaction of the patients from the food services in Greek hospitals. Methods: Eleven hospitals of the Attica region were chosen. The sample derived from 637 adult patients who were hospitalized in those hospitals, during the period September 2009 - April 2010. Tailor made questionnaires were used to interview patients upon their satisfaction from the current food service system as well as from the total quality management system of the hospital. The number of completed questionnaires was proportional to the hospital capacity. Results: The majority of the patients seem to be pleased from the quality and the variety of the meals; they judged positively the behaviour of the food service personnel and the hygiene of serving conditions. Patients made suggestions for more frequent meals, larger variety of choices and better presented meals served under proper hygiene conditions by the personnel. Conclusions: The results indicate that the patients are satisfied in regards to the meal choices and the serving methods. However, factors like temperature and hygiene conditions are not always perceived to be in a way that fulfils the necessary prerequisite requirements. A total quality management system as a driver for better patient satisfaction is Indispensable. (EL)
Research article (EN)
Υπηρεσίες φαγητού
Hospital patients
Αξιολόγηση
http://lod.nal.usda.gov/23642
http://id.loc.gov/authorities/subjects/sh2001009897
Food--Sensory evaluation
Food service--Safety measures
http://id.loc.gov/authorities/subjects/sh85050222
hospital food service
http://lod.nal.usda.gov/33392
http://id.loc.gov/authorities/subjects/sh85062249
Διατροφή
http://id.loc.gov/authorities/subjects/sh92006808
http://id.loc.gov/authorities/subjects/sh85037853
Νοσηλευτική
Primary care (Medicine)
Diet
Hazard Analysis and Critical Control Point (Food safety system)
Food, Nutrition, and Consumer Services
**N/A**-Διατροφή
**N/A**-Νοσηλευτική
Νοσοκομείο
Ασθενείς
http://id.loc.gov/authorities/subjects/sh2009125363
Μαρβάκη, Χριστίνα (EL)
Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας.Σχολή Επαγγελμάτων Υγείας και Πρόνοιας. Τμήμα Νοσηλευτικής (EL)
www.hsj.gr (EN)
Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες
http://creativecommons.org/licenses/by-nc-nd/3.0/us/
free
ΤΕΙ Αθήνας
Υπατία - Ιδρυματικό Αποθετήριο
Τόμος 8, τεύχος 3 (Ιουλ. - Σεπ. 2014)



*Η εύρυθμη και αδιάλειπτη λειτουργία των διαδικτυακών διευθύνσεων των συλλογών (ψηφιακό αρχείο, καρτέλα τεκμηρίου στο αποθετήριο) είναι αποκλειστική ευθύνη των αντίστοιχων Φορέων περιεχομένου.