DP 15 - FACTORS ASSOCIATED WITH FOODSERVICE SATISFACTION AMONG HOSPITALISED GERIATRICS PATIENTS IN THE KLANG VALLEY, MALAYSIA. Siti Hazimah Nor'hisham

Siti Hazimah N.1, Noraida O.2, Rosita J,3

  

 1,2,3 Department of Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Selangor, Malaysia

 

Objective

Hospital Foodservice is essential for patient recovery, and it is essential to meet consumers' needs and provide a high-quality service. Thus, this systematic review aimed to determine the associations between socio-demographic, medical background, anthropometry, dietary intake, malnutrition status, mealtime experience with hospital foodservice satisfaction among patients in geriatrics in the hospitals.

 

Methodology

The searching method of the literature review used the PRISMA protocol. The related literature was identified using a different combination of keywords in two search engines which is Pubmed and Science Direct. Selected reviewed articles criteria were included in the English language, open-accessed, and published between January 2010 and December 2020.

 

Results & Discussion

From 280 articles search, 20 articles were identified that were related to the keywords used. The limitations of these studies that were reported were the small sample size, different tools used, and the reliance on self-reporting. The conclusions made for specific groups studied in this review should be concluded or generalized with caution. It is found that age with hospital foodservice satisfaction correlates. Different age groups had different taste flavors. The taste sensitivity of the elderly might have reduced compared to younger patients. Next, they also found that higher education level tends to have higher expectations towards the services and they are not too easily satisfied due to their knowledge. In Malaysia, the energy and protein intake significantly correlated with hospital foodservice satisfaction, and patients were categorized as satisfied with the services. However, the satisfaction level did not reflect the patient's food intake. Even though patients were satisfied with the hospital foodservice, the intake of energy and protein from hospital foods hardly fulfilled their individual needs.

 

Conclusion

A plan of action for an intervention program such as implementing hospital foodservice guidelines should be considered in collaboration with health professionals, researchers, policymakers, and the hospital food service industry.