Hospital Food Services, Patient Satisfaction and Malnutrition Risk Inpatients: A Pilot Study

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dc.authorid0000-0002-0659-3586
dc.authorid0000-0002-1352-7990
dc.contributor.authorSarac, Dilara Goksenin
dc.contributor.authorDemirel, Birsen
dc.contributor.authorSeven Avuk, Hande
dc.contributor.authorKevenk, Ahmet Ugur
dc.date.accessioned2026-04-04T18:55:44Z
dc.date.available2026-04-04T18:55:44Z
dc.date.issued2025
dc.departmentİstanbul Bilgi Üniversitesi
dc.description.abstractObjective: Malnutrition is a preventable issue that complicates patient recovery and increases healthcare costs. This study evaluated inpatients' satisfaction with food services and its impact on malnutrition. Methods: This cross-sectional study included 310 patients (52.6% female, median age 42 years) hospitalized for at least seven days. The NRS-2002 screening test was administered within two days of admission and repeated on day seven, along with the Acute Care Hospital Foodservice Patient Satisfaction Questionnaire (ACHFPSQ). Results: The risk of malnutrition increased from 21.9% initially to 38.7% on the 7-day follow-up evaluation (p < 0.001). Higher ACHFPSQ scores were associated with a decreased malnutrition risk, with significant correlations found between food quality, meal service quality, staff/service issues, and lower malnutrition risk (p < 0.05). Very weak positive but statistically significant relationships were detected between the total scale score, body weight, and BMI (p < 0.05). The risk of malnutrition decreased as food quality (OR = 0.891; p < 0.001), meal service quality (OR = 0.915; p = 0.001), and staff/service issues scores (OR = 0.925; p = 0.010) increased. Conclusions: This study highlights the importance of hospital food service quality in preventing malnutrition among inpatients. [GRAPHICS]
dc.identifier.doi10.1080/27697061.2025.2579113
dc.identifier.doi10.1080/27697061.2025.2579113
dc.identifier.issn2769-7061
dc.identifier.issn2769-707X
dc.identifier.pmid41195953
dc.identifier.scopus2-s2.0-105021122621
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1080/27697061.2025.2579113
dc.identifier.urihttps://hdl.handle.net/11411/10548
dc.identifier.wosWOS:001612133000001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherRoutledge Journals, Taylor & Francis Ltd
dc.relation.ispartofJournal of the American Nutrition Association
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20260402
dc.snmzKA_Scopus_20260402
dc.subjectFood Services
dc.subjectMalnutrition
dc.subjectNutritional Assessment
dc.subjectPatient Satisfaction
dc.titleHospital Food Services, Patient Satisfaction and Malnutrition Risk Inpatients: A Pilot Study
dc.typeArticle

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