Comparative analysis of food service satisfaction and nutritional adequacy between private hospitals and academic hospitals in patients with non-communicable diseases
Kartika Pibriyanti -
Nutrition Departement, Faculty of Health Science, Universitas Darussalam Gontor, Indonesia
Indahtul Mufidah* -
Nutrition Departement, Faculty of Health Science, Universitas Darussalam Gontor, Indonesia
Lulu’ Luthfiya -
Nutrition Departement, Faculty of Health Science, Universitas Darussalam Gontor, Indonesia
Amal Fadholah -
Pharmacy Departement, Faculty of Health Science, Universitas Darussalam Gontor, Indonesia
Ella Firdaus Sulistiyani -
Nutrition installation of YARSIS Hospital, Indonesia
Banun Ma'rifah Fathsidni -
Nutrition installation of UNS Hospital, Indonesia
Qotrunnadaa Fajr Rooiqoh -
Nutrition Departement, Faculty of Health Science, Universitas Darussalam Gontor, Indonesia
Nur Amala -
Nutrition Departement, Faculty of Health Science, Universitas Darussalam Gontor, Indonesia
Differences in satisfaction with food services and nutritional adequacy between private hospitals and academic hospitals for patients with non-communicable diseases
Subject
Food service satisfaction, nutritional adequacy, hospitals
AcTion: Aceh Nutrition Journal Published by: Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health. Soekarno-Hatta Street, No. 168. Health Polytechnic of Aceh, Aceh Besar, 23352. Telp/Fax: 0651 46126 / 0651 46121. Website: https://gizipoltekkesaceh.ac.id/ E-mail: jurnal6121@gmail.com
Nutritional services in hospitals aim to provide meals with high nutritional value, safety, appropriate quantity, quality, and satisfactory service. This study aimed to analyze and compare food service satisfaction and nutritional adequacy among patients with noncommunicable diseases (NCDs) in private and academic hospitals. The study was conducted at the UNS Hospital and YARSI Hospital from October to December. Employing a comparative cross-sectional study design, we included 50 patients with NCD, 25 general (private) hospitals, and 25 teaching hospitals. Satisfaction with food services was assessed using a validated food service satisfaction questionnaire, whereas nutritional adequacy was evaluated using the Comstock questionnaire. Nutrient intake data were processed using the NutriSurvey software. The Mann-Whitney U test was used for the statistical analysis. Our findings revealed significant differences in all food service satisfaction indicators (p<0,005), except for waitstaff friendliness (p=0,077). There were also significant differences in energy, fiber, macronutrient, and micronutrient adequacy levels, except for vitamin C intake, between patients in private and academic hospitals (p<0,005). In conclusion, the level of food services and nutritional adequacy differed significantly between private public and academic hospitals.
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Keywords :
Food service satisfaction, Nutritional adequacy, Hospitals
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