SATISFACTION SURVEY ON HOSPITAL DIETS SERVED FOR LUNCH IN A PUBLIC HOSPITAL MEDICAL CLINIC IN GOIANIA, STATE OF GOIAS, BRAZIL
DOI:
https://doi.org/10.12957/demetra.2019.38989Keywords:
Diets. Patient’s satisfaction. Public hospitals.Abstract
Objective: To evaluate patients' satisfaction with hospital diets offered at a public hospital in Goiania-GO, identifying which ones cause the greatest dissatisfaction and which ones are satisfactory. Methods: Descriptive, observational and qualitative study conducted at the medical clinic. Data were collected through a questionnaire applied to patients about sensory attributes (appearance, odor / smell, taste / seasoning, temperature and quantity offered). For data analysis, the diets were separated into free, bland, pasty, liquid, salt and unsalted; Kruskal-Wallis and Mann-Whitney tests were used to compare the averages. Results andDiscussion: A significant difference was found between the free and pasty diets for the attribute “appearance” and “odor / smell”, with a value of p = 0.033. And between the diets with and without salt, there was a significant difference in relation to the attribute “flavor / spice”, with p value = 0.035. A p value <0.05 was considered significant for both analyzes. It was observed that the liquid diet presented lower satisfaction, as the diet without salt; the others were generally quite satisfactory in the patients' opinion. Conclusion: The free, bland, pasty and salt diets were evaluated as satisfactory by the patients. On the other hand, liquid and unsalted diets had lower averages for the attributes “appearance”, “odor / smell” and “seasoning / flavor”, respectively, showing lower satisfaction when compared to other diets.
DOI: 10.12957/demetra.2019.38989
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