Analysis of patient satisfaction with the Food and Nutrition Unit of a university hospital in Maceió-AL

Abstract

Hospital meals are routinely seen as monotonous and with unsatisfactory flavor, variety, temperature and appearance. In this context, the satisfaction survey is important to understand patients' perception and encourage improvements in the service provided. Therefore, this study aimed to analyze the degree of patient satisfaction in relation to the food service offered by a public hospital in Maceió-Alagoas. A cross-sectional study was carried out from July to December 2023. Information was collected on employee service, quality of sensory attributes of the meals served and level of satisfaction with the nutrition service. A descriptive analysis of the variables was carried out and to verify the relationship between length of stay, patient gender and satisfaction, Pearson's chi-square test was used. The sample consisted of 335 individuals. When analyzing the cordiality of the waiters, satisfaction was > 90%. Around 80% of individuals considered the temperature and quantity of food served to be adequate and; around 90% reported appropriateness in the time at which meals are served. 90.4% of patients with 7 (seven) days or more of hospitalization were satisfied with the taste of the meals; the variety was satisfactory for more than 80% of those interviewed and; around 90% of individuals demonstrated that they were satisfied with the presentation of the meals regardless of the length of stay. Given the above, it can be concluded that patients are satisfied with the food service provided by the hospital.