FROM PLATE TO PATIENT: FACTORS INFLUENCING SATISFACTION AND MEAL CONSUMPTION IN HOSPITALS

Abstract

Aims: Hospital food services are essential for supporting nutritional intake during hospitalization, but incomplete meal consumption remains common. This study evaluated inpatient satisfaction with hospital food services and factors associated with meal completion at Military Hospital 105, Vietnam.

Methods: A cross-sectional study was conducted among 356 adult inpatients in Internal Medicine and Surgical wards. Data were collected through bedside interviews and medical record review. Satisfaction was assessed using a culturally adapted Vietnamese version of the Acute Care Hospital Foodservice Patient Satisfaction Questionnaire. Meal completion was defined as consumption of at least three-quarters of the meal served during the previous week. Factors associated with meal completion were examined using multivariable logistic regression.

Results: The mean age was 49.6 ± 18.8 years, 54.8% were male, and 65.4% completed at least three-quarters of hospital meals. Overall satisfaction with the quality of food services was 86.24%, and domain-specific satisfaction ranged from 75.6% to 87.4%. Staff attitude and behavior received the highest satisfaction ratings, whereas food warmth and menu variety were the least satisfactory domains. In the final model, older age (OR 0.984; p=0.012), therapeutic diet (OR 0.537; p=0.026), and additional food intake outside hospital meals (OR 0.567; p=0.048) were negatively associated with meal completion, whereas satisfaction with food warmth was positively associated (OR 3.065; p<0.001).

Conclusions: Food warmth, diet type, and outside food intake were key factors associated with meal completion. Improving meal temperature and the acceptability of therapeutic diets may enhance nutritional care during hospitalization.