Evaluation of food services by the patients in hospitals of Athens in Greece

dc.contributor.author	Μέντζιου, Ειρήνη	el
dc.contributor.author	Ντελέζος, Κωνσταντίνος	el
dc.contributor.author	Νεστορίδου, Αικατερίνη	el
dc.contributor.author	Μπόσκου, Γεώργιος	el
dc.date.accessioned	2014-07-20T23:26:43Z
dc.date.available	2014-07-20T23:26:43Z
dc.date.issued	2014-07-21
dc.identifier.uri	http://hdl.handle.net/11400/1511
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	www.hsj.gr	en
dc.subject	Food, Nutrition, and Consumer Services
dc.subject	Food service--Safety measures
dc.subject	Food--Sensory evaluation
dc.subject	hospital food service
dc.subject	Hospital patients
dc.subject	Hazard Analysis and Critical Control Point (Food safety system)
dc.subject	Υπηρεσίες φαγητού
dc.subject	Αξιολόγηση
dc.subject	Νοσοκομείο
dc.subject	Ασθενείς
dc.title	Evaluation of food services by the patients in hospitals of Athens in Greece	en
heal.type	journalArticle
heal.generalDescription	Research article	en
heal.classification	Primary care (Medicine)
heal.classification	Diet
heal.classification	Νοσηλευτική
heal.classification	Διατροφή
heal.classificationURI	http://id.loc.gov/authorities/subjects/sh92006808
heal.classificationURI	http://id.loc.gov/authorities/subjects/sh85037853
heal.classificationURI	N/A-Νοσηλευτική
heal.classificationURI	N/A-Διατροφή
heal.keywordURI	http://lod.nal.usda.gov/23642
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh2009125363
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh85050222
heal.keywordURI	http://lod.nal.usda.gov/33392
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh85062249
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh2001009897
heal.language	en
heal.access	free
heal.recordProvider	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας.Σχολή Επαγγελμάτων Υγείας και Πρόνοιας. Τμήμα Νοσηλευτικής	el
heal.publicationDate	2014-07
heal.bibliographicCitation	Mentziou, I., Delezos, C., Nestoridou, A. & Boskou, G. (July 2014). Evaluation of food services by the patients in hospitals of Athens in Greece. “Health Science Journal”. 8(3):383-392.	en
heal.abstract	Introduction: The system of production and distribution of meals can have a significant impact on the food intake of hospital patients who are likely to develop malnutrition. In hospitals, the consequences of food borne infections can range from annoying to life-threatening for a patient, since they can lead up to death in vulnerable groups. Aim: The aim of the present study was to evaluate the satisfaction of the patients from the food services in Greek hospitals. Methods: Eleven hospitals of the Attica region were chosen. The sample derived from 637 adult patients who were hospitalized in those hospitals, during the period September 2009 - April 2010. Tailor made questionnaires were used to interview patients upon their satisfaction from the current food service system as well as from the total quality management system of the hospital. The number of completed questionnaires was proportional to the hospital capacity. Results: The majority of the patients seem to be pleased from the quality and the variety of the meals; they judged positively the behaviour of the food service personnel and the hygiene of serving conditions. Patients made suggestions for more frequent meals, larger variety of choices and better presented meals served under proper hygiene conditions by the personnel. Conclusions: The results indicate that the patients are satisfied in regards to the meal choices and the serving methods. However, factors like temperature and hygiene conditions are not always perceived to be in a way that fulfils the necessary prerequisite requirements. A total quality management system as a driver for better patient satisfaction is Indispensable.	el
heal.publisher	Μαρβάκη, Χριστίνα	el
heal.journalName	Health Science Journal	de
heal.journalType	peer-reviewed
heal.fullTextAvailability	true