Inpatient’s Satisfaction of Therapeutic Diet at AL- Khor Hospital - Hamad Medical Corporation – State of Qatar

Abstract

Background: A patient’s level of satisfaction is considered an essential determinant for quality hospital food services, as it has been linked with nutrient intake and optimum nutritional requirements which contribute significantly to the care and recovery of patients. Objectives: This hospital-based cross-sectional study aims to evaluate the inpatient’s level of satisfaction regarding their therapeutic diets in different wards at AL-Khor hospital - Hamad Medical Corporation (HMC) in the state of Qatar. Methods: The assessment of patients’ satisfaction regarding therapeutic diets of main meals was performed over six months (April-September) 2019, for each patient, on different types of therapeutic diets, was carried out through face-to-face interviews to evaluate his/her response regarding satisfaction dimensions. Satisfaction was measured as general satisfaction, per meal satisfaction, and per satisfaction dimensions. Results: The findings of the study show that most patients (88.6%) were satisfied with their therapeutic diet. Main meals satisfaction was (88.8%,89.4%,87.7%) for breakfast, lunch, and dinner respectively. The highest satisfaction dimension was meal timing (93.2%) while food choices were the lowest satisfied dimension (72.0%). The major issue for the dissatisfaction among patients was food choice and texture (72.0% & 74.2%) respectively. Conclusion: Both patient satisfaction regarding therapeutic diet and the quality of food services at AL-Khor hospital – HMC- Qatar were extremely valuable. all satisfaction dimension’s on dinner meals had the lowest satisfaction compared with breakfast and lunch meals, affecting therapeutic diet overall patients’ satisfaction, which warrants improvement.

Keywords: satisfaction level; food choice; food quality; texture, dimensions.

DOI: 10.7176/FSQM/119-04

Publication date:September 30^th 2022