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Scholarly Research Journal for Interdisciplinary Studies, Online ISSN 2278-8808, SJIF 2021 = 7.380, www.srjis.com PEER REVIEWED & REFEREED JOURNAL, JAN-FEB, 2022, VOL- 9/69

A PILOT STUDY ON EVALUATION OF PATIENT SATISFACTION THROUGH DIETARY SERVICES IN GOVERNMENT MEDICAL COLLEGE AND HOSPITAL, SECTOR-32 CHANDIGARH, INDIA Dt. Madhu Arora1, Dr. Sheetal Thakur2 & Dr. Ravi Gupta3 1

Chief Dietician, Government Medical College and Hospital, Sector 32, Chandigarh, India.

Assistant Professor, M.M.I.C.T. & B.M. (Hotel Management) MMU, Mullana, Ambala,

Haryana, India. 3

Medical Superintendent, Government Medical College and Hospital, Sector 32, Chandigarh,

India.

Paper Received On: 21 FEB 2022 Peer Reviewed On: 28 FEB 2022 Published On: 1 MAR 2022 Abstract

Various research studies on hospital food services and patient satisfaction have been conducted globally. The quality of dietary services is one of the important aspects of health care. Indian studies in this field are very few, thus this pilot study was conducted as an insight for a similar future study on a large scale. A cross sectional study was carried out in Government Medical College and Hospital, sector 32, Chandigarh. Fifty-nine patients were selected randomly from private and general wardsmainly Obstetrics and Gynaecology, Oncology and Burn unit. A self-structured questionnaire was prepared for assessing satisfaction of the patients regarding food quality and food services. The data was collected and analyzed for all parameters of demographic profile of hospital patients selected, and their interview responses. Most patients (96.3%) were satisfied with the food and food service staff according to their responses. Correlations between most parameters were positive and highly significant at (p<0.01) and (P< 0.05) level. No impact of Age and BMI was seen on any of the variable at 95% confidence level as probability value greater than 0.05. Chi-square test of patient satisfaction responses showed asymptotic significance as p-value was 0.00. Effectiveness of results of this pilot study were understood as potential effectiveness. Focus was on feasibility and not on statistical significance. It also shows that the large-scale study will be feasible without changes in protocol. Confidence intervals showed that the pilot study testing can significantly reduce any flaws in the research approach. Amendments for future study are that the questions are properly framed to ensure that patients eat well, and leave the hospital with improved physical and mental health; and all aspects of dietary services should be well organized. Key words: Hospital diet, patient satisfaction, dietary survey, dietary management, food services. Scholarly Research Journal's is licensed Based on a work at www.srjis.com

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1. INTRODUCTION Hospital food services remain a widespread problem all over the world. Over the past 20 years, patient satisfaction surveys have gained increasing attention as meaningful and essential source of information for developing an effective plan of action for quality improvement in dietary services in Hospitals. The hospitals are using variety of techniques to improve patient’s dietary satisfaction. Patients carry certain expectations before their visit to hospital and the resultant satisfaction or dissatisfaction is the outcome of their actual experience. The expectations of a hospitalized patients in general wards are different from the of private wards, the latter being more aware and demanding and thus particular about every aspect of food service and dietary staff of hospital. Patient satisfaction is considered a way of measuring the quality of services provided. Dietetics Departments of hospitals are an integral part of the hospital dietary services which provides normal and therapeutic diets to the patients. Dieticians have a multitask of making sure that perfect meals are made and efficiently delivered by service staff. Meal rounds are a tool for evaluation of inpatients’ food intake. Food service staff routinely visits patients to inquire about food intake and satisfaction and the dietetics department staff supervises the food distribution along with routine patient care rounds. Taste, variety, flavour, temperature of hot and cold foods, and texture of meat and vegetables are all key variables that influence patient satisfaction. Nutrition plays a major role in protecting health and slowing disease progression. Room service has several advantages, as the patient decides which type of diet he wants unless his diet is decided by the doctor according to the diagnosis. Here plate waste is reduced as a result there is decreased food cost. In general wards, trolley system for food distribution is followed. The patients here have no choice but to eat what is provided. This may affect their satisfaction towards diet and dietary services. In private wards, patients are served through pantry services from where hot food is distributed. Patients satisfaction with hospital food service is difficult to assess, particularly because each patient has their expectations. More satisfied patients are more likely than the unsatisfied ones to continue using the health care services, maintaining their relationships with specific health care providers. Meal consumption of patients is a good indicator of dietary status and satisfaction with meal service1.The food served needs to be hygienic and well displayed and also the hygiene of the staff who serves it is an essential factor. The main aim for providing a meal service to people in hospital is to maintain their nutritional status over a vulnerable period of their life in order to reduce morbidity and mortality. The Copyright © 2022, Scholarly Research Journal for Interdisciplinary Studies

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length of time a patient spends in hospital and the cost of that stay is linked to the patient’s nutritional status. Undernutrition in sick patients is associated with impairment of every system in the body: muscle weakness, particularly in respiratory muscles, reduction of the ability of the immune system to function; and alterations in the structure and function of the gut; delayed wound healing, apathy and depression, reduction of appetite and ability to eat, thus leading to high rates of mortality. Undernutrition and malnutrition are common in hospitalized patients. Their combined prevalence on admission is estimated at 25% and is still rising2 Recommended dietary allowances (RDA)3, 24 hours patient’s intake is important for patients as well as dieticians to work towards improving the intake, for health improvement of patients. Making a food satisfaction questionnaire is an intensive effort. Thus, many investigators have relied on questionnaires that have already

been developed, published and validated4,5,6,7,8.

Studies from abroad are numerous, but only last five-year research was studied as reference for the present study 9,10,11,12,13. Very few Indian studies are available and out of those latest five years were referred 14--18. The present study was conducted as a pilot study - a part of a forthcoming similar project to be done on a large scale. 2. AIMS & OBJECTIVES 

To critically evaluate patient experience and perceptions with regard to food services hospitality, quality and hygiene & sanitation.



To improve the dietary facilities and performance level in hospital patient care after assessing their responses.



Gaps will be highlighted and modifications made from this pilot study for further similar study on a larger scale.

3. MATERIAL & METHODS: 4.1 Research Design A cross sectional study was carried out in Government Medical College and Hospital, sector 32, Chandigarh, during the months of January and February 2020 respectively. Fifty-nine patients were selected randomly: Nineteen from private and forty from general wards -Oncology, Burn and Obstetrics and Gynaecology. Self-structured proforma was designed for interview of patients (Appendix 1) and following parameters were noted accordingly: Hospital details---name of the hospital, total no. wards, patient strength each ward, diet compulsory or not, whether services were contractual services (outsourced) or in house, menu was fixed or

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flexible, what were the diet charges in General and Private wards, and what were the different types of diets given. Patients demographic profile: name, age (years), socioeconomic status- upper, middle, lower, diagnosis /clinical history, diet prescribed according to diagnosis, height(cm), weight(kg) and BMI (calculated by weight (kg)/ height (m2). Weight and height were recorded from patients file. However, in burn cases the pre admission weight was recorded by the nurse. BMI of burn patients was calculated19. Recommended dietary allowances RDA3, 24-hour food intake was noted by recall method and caloric intake was calculated3. 4.2 List of Questions for Interviewing the Patients: a) Patient’s perception of hygiene and hospitality of dietary personnel having 5 sub questions. b) Patients perception of quality and quantity of food having 9 sub questions. c) Patients perception regarding serving cutlery having 4 sub questions d) Patient’s opinion on dietetics department and staff having 4 sub questions. Total number of questions were 23 (annexure1). The interview questions were closed- ended with responses either as “yes or no”, as these were easily comprehensible by the patients. Their responses were noted and numeric value of 1, 2 were given to responses, respectively for analysis purposes. The patients in this study were informed about the survey and their verbal consent was taken. Permission for the study was obtained from the concerned authorities. 4.3 Statistical Analysis The data was analyzed separately for Private ward and General wards- Oncology, Burn and Obstetrics and Gynaecology wards, for all parameters of demographic profile of patients and their interview responses. Descriptive analysis was done to calculate percentages and mean, SD for various parameters taken and Pearson’s correlations (r) coefficient test was also applied to measure statistical association and direction of magnitude between these parameters. Chisquare was applied on food satisfaction responses. The data was analyzed with SPSS software 25.0. 4.4 Results and Discussion The study hospital is 800 bedded, diet is compulsory, through contractual services (outsourced) menu is fixed, diet Charges are: general ward: Rs.156.75/day and private ward: Rs.224.20/ day. Therapeutic diets are -Diabetic diet, High Protein, Low Protein diet, burn diet, Hepatic diet, Low Fat diet, total no. of wards is 35. Patient strength in each ward is approximately 60 except for burn unit where there are less beds. Copyright © 2022, Scholarly Research Journal for Interdisciplinary Studies

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4.4.1 Frequency of Patients Maximum patients were from obstetrics and gynaecology wards

and private wards both

having same frequency (32%) (table 1). Table 1. Number and percentage of patients taken for study Wards

Frequency

Burn

13.60%

Gynae

32.20%

Oncology

22.00%

Private

32.20%

Combined Wards

100.00%

Source: Primary Data 4.4.2 Socio-Economic Status (SES) All patients of general wards belonged to lower socio-economic group (table 2).

Table 2. Socio-economic status (SES) of patients ward wise (%) Private

Oncology

Burn

Upper

Middle

Lower

100

Gynae

100

Source: Primary Data 4.4.3 Duration of Stay in Hospital The mean, maximum length of stay of patients in hospital was 7.7 days in case of burn patients and 7.8 days in Oncology patients (table 3).

Table 3. Mean and SD of duration of stay (days) of patients in hospital Wards

Mean

S.D.

Private

5.2

4.1

Burn

7.7

2.4

Gynae

6.8

3.1

Oncology

7.8

3.1

Combined Wards

7.3

2.9

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4.4.4 Pie Diagram Showing Diets Prescribed in Private Ward The diets were: diabetic diet- 3(15.78%), hepatic- 1(5.26%), normal- 14 (73.68%) and soft1(5.26%) (Fig.1).

Fig 1. Pie diagrams showing diets prescribed in Private ward

Chart Title NORMAL

5.26 5.28

DIABETIC

15.78

SOFT 73.68

HEPATIC

3.4.5 Pie Diagrams Showing Diets Prescribed in General Wards The diets were: normal- 15(37.5), HPHC 22(55%) and soft- 3(7.5%) (fig.2) Fig 2. Pie diagrams showing diets prescribed to patients in General ward

DIET PRESCRIBED 7.50%

37.50%

55%

HPHC NORMAL SOFT

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4.4.6 MEAN, SD of BMI, RDA, 24-Hour Intake & Deficit Intake in Patients of Both Wards: Body mass index private ward patients showed maximum mean obesity value of 24.5. Mean RDA required were maximum in Burn patients to maintain their BMR (basal metabolic rate). The mean 24 hour intake of patients was close to the RDA(recommended dietary allowances) in burn patients as they were prescribed high protein ,high calorie diet: provided approximately 3000 calories and approximately 160 gm of protein for the whole day (HPHC diet). The mean deficit caloric intake was maximum in Obstetrics and Gynaecology patients as they were under stress during pregnancy, which affected their intake (table 4). Table 4. MEAN, SD of BMI, RDA, 24-hour intake, and Deficit intake in patients of both wards Private Ward

General Ward BURN

GYNAE

ONCOLOGY

PRIVATE

Mean BMI

21.9

23.5

20.3

24.5

S.D.

2.8

3.5

5.4

Mean RDA

3096.3

2343.5

2128.8

2296.1

S.D.

850.8

153.9

285.4

230.5

Mean 24-HR INTAKE

2902.3

1555.1

2033.2

2208.2

S.D.

391.7

340

522

923.3

Mean DEFICIT INTAKE

194

771.3

95.7

87.9

S.D.

1092.6

392.7

635

989.1

Source: Primary Data 4.4.7 Histogram Showing Comparison of RDA and 24-Hour Dietary Intake In Private Ward Patients: Comparison of RDA and 24-hour dietary intake in Private ward showed 9 (47.4%) patients’ caloric intake was even higher than the RDA values, while 2(10.5%) cases showed exact intake of RDA and 8 (42.1%) cases showed deficit intake (Fig. 3).

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Fig 3. Histogram showing comparison of RDA and 24-hour dietary intake in Private ward 4.4.8 Histogram Showing Deficit Caloric Intake Of Patients Of Private Wards: (Fig. 4).

Fig 4. Histogram showing Deficit calorie intake of patients of Private wards 4.4.9 Histogram Showing Comparison of RDA and 24-Hour’s Dietary Intake of Patients

of General Wards RDA and 24-hour dietary intake of patients of General

wards showed 10 (25%) showing

caloric intake to be higher than the RDA (Fig 5).

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Fig 5. Graph showing RDA and 24-hour dietary intake of patients of General wards

4.4.10 Histogram Showing Deficit Caloric Intake in Patients Of General Wards. Thirty patients (75%) showed deficit caloric intake (fig.6). Fig 6. Deficit caloric intake of patients of General wards in relation to RDA

4.4.11 Pearson’s Correlations Correlations of all parameters with SEGs were positive and highly significant with wards (p< 0.01) and length of stay in hospital (p<0.05). RDA showed highly significant correlation with deficit caloric intake (p<0.01) and 24 hr. caloric intake showed highly significant correlations Copyright © 2022, Scholarly Research Journal for Interdisciplinary Studies

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with deficit caloric intake (p< 0.01). Diet prescribed showed highly significant correlation with SEGs and wards (p< 0.01). At confidence level of 95% and probability value greater than 0.05, no impact of age and BMI was seen. Table 5. Correlations of Age and Other Variables Correlations with Age and Other Variables Variables

Pearson Correlation

Sig. (2tailed)

S.E.G

-0.162

0.221

Wards BMI RDA 24hr Intake Deficit Intake Length of Stay

0.021 -0.053 -0.164 -0.041 -0.049 0.219

0.873 0.692 0.215 0.757 0.712 0.096

59 59 59 59 59 59

Results

No Impact of Age on any of the variable at 95% confidence level. Probability value is greater than 0.05

Diet Prescribed -0.059 0.658 59 **. Correlation is significant at the 0.01 level (2-tailed). *. Correlation is significant at the 0.05 level (2-tailed).

Source: Primary Data

Table 6. Correlations with SEG and Other Variables Correlations with SEG and Other Variables Variables

Pearson Correlation

Sig. (2tailed)

Age -0.162 0.221 59 Wards .852** 0 59 BMI -.277* 0.033 59 RDA 0.134 0.311 59 24hr Intake -0.133 0.317 59 Deficit 0.192 0.145 59 Length of Stay .289* 0.026 59 Diet Prescribed .864** 0 59 **. Correlation is significant at the 0.01 level (2-tailed). *. Correlation is significant at the 0.05 level (2-tailed).

Results

Significant impact of SEG has been found with the variables like Wards, length of stay and diet prescribed at 95% confidence level. Probability values of these parameters is less than 0.05.

Source: Primary Data

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4.4.12 Percentage of Positive Responses, Mean, S.D., Chi-Square Test on Food Satisfaction Thirty-four (57.6%) patients responded as “yes” for the question on ‘Did you consume all the food served to you?’ and 52 (96.3%) yes responses were received for the question ‘Was the prescribed diet written by your bedside served to you?’ The question on “Was the serving staff wearing gloves while serving food received 100% “no” responses but it was not in the protocol at that time and similar for “Was any utensil broken or damaged”, but this indicates a positive response. Thus, most patients were satisfied with the food and food service staff according to their responses, similarly chi-square test showed asymptotic significance or p-value was 0.00 thus significant. Table 7. Percentage of Positive Responses, Mean, S.D., Chi-Square Test on Food Satisfaction %

Mean± SD

ChiSquare

Asymp. Sig.

100%

1±0

56.1

0.00

100%

1±0

56.1

0.00

100%

1±0

56.1

0.00

2±0

56.1

0.00

Q5: Did You Like the Conduct of The Personnel While Providing the Service?

100%

1±0

56.1

0.00

Q1: Was the Food Hot When Served?

100%

1±0

56.1

0.00

Q2: Did You Like the Appearance of The Food Served to You?

100%

1±0

56.1

0.00

100%

1±0

56.1

0.00

88%

1.12±0.33

77.7

0.00

58%

1.42±0.49

29.1

0.00

100%

1±0

56.1

0.00

Questions Q1: Was the Food Service Personnel Neat In His Appearance? Q2: Did the Food Service Personnel Wear A Cap While Serving Food Q3: Was He Wearing an Identity Card? Q4: Did the Food Personnel Wear Gloves?

Service

Q3: Did You Like the Aroma of The Food? Q4: Was the Prescribed Diet Written on Your Bedside Served to You? Q5: Did You Consume All the Food Served to You Q6: Was the Menu Changed Daily

Yes N

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Q7: Were Seasonal Vegetables Provided in Your Meal

100%

1±0

56.1

0.00

Q8: Did You Find the Quantity of Food Sufficient

100%

1±0

56.1

0.00

100%

1±0

56.1

0.00

100%

1±0

56.1

0.00

100%

1±0

56.1

0.00

Q3: Was Any Utensil Damaged or Broken?

2±0

56.1

0.00

Q4: Were the Utensils Removed Immediately

100%

1±0

56.1

0.00

Q1: did Your Dietitian Visit You Regularly?

100%

1±0

56.1

0.00

Q2: did You Receive Satisfactory Dietary Advice?

100%

1±0

56.1

0.00

Q3: were Amendments Made in Your Diet as Per Your Choice?

100%

1±0

56.1

0.00

Q4: did You Receive Any Go Home Dietary Advice?

100%

1±0

56.1

0.00

Q5: are You Happy with The Overall Experience with The Dietetics Department?

100%

1±0

56.1

0.00

Q9: Did You Find the Food Served Tasty Q1: Did You Like the Quality of The Utensils/Tiffins Provided to You Q2: Was Clean Cutlery Provided to You?

Source: Primary Data Present study respondents’ response rate was 100%. This study showed a retention rate of 100% thus the large-scale study is likely to be feasible. Effectiveness of results of pilot study were understood as potential effectiveness. Focus was on feasibility and not on statistical significance. Majority of inpatients were satisfied with food services in hospitals in India (89.1%) Syed Shuja qadri16. A study conducted in Kenya found that majority of the respondents rated food services as average19. Other studies conducted in Saudi Arabia and Egypt have reported that more than half of patients interviewed were satisfied with hospital food19. Possible reasons for the variation in satisfaction is that each hospital offers a unique menu, the target population, methodological influences and individual values of patients may vary. Another study concluded that ongoing education and communication with patients and dieticians is important in improving satisfaction with food service. The satisfaction level of Copyright © 2022, Scholarly Research Journal for Interdisciplinary Studies

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patients on food and food staff services in the present study found a positive association. Limitations of the present study were that a larger sample could have been taken; trolley services in general wards and tray services in private wards should have been compared. Every study has its limitation as all aspects related to dietary services cannot be discussed in a single paper. Recommended amendments for large scale study are --not to take these same patients; to keep the name of patient anonymous and they should be told that. Few questions on responses should be reframed. Food service system should consider the food preferences of patients especially the geriatric group in order to improve the nutrient intake. An assessment of diet satisfaction and working of dietetics staff can make the hospital administrators and policy makers aware about the deficiencies in hospital dietary management system from grass root levels and thereby help making workable government policies and regular checks to improve this area of patient satisfaction in hospitals. 5. SUMMARY The present pilot study is an attempt to assess food satisfaction of patients admitted in private and general wards of a Government hospital in Chandigarh. The results showed positive response to questions regarding diet given and dietary services. Few drawbacks were less number of sample and biased answers due to non-anonymity of patients. REFERENCES Hong WS. Kirk D. The analysis of edible plate waste in 11 hospitals in UK. J Food service Systems. 1995; 9: 115. 2.Loser C, Malnutrition in hospital, The Clinical and Economic Implications. Deutsches Arzteblatt International .2010; 107(51-52):911-7. National Institute of Nutrition (NIN), Indian council of medical research (ICMR). HYDERABAD, India.2012 Callegaro M, Murakam MH, Epman Z, Henderson V. Yes-no answers versus check –all in selfadministered modes, a systematic review and analysis. Internet J Market Res. 2015; 57(2): 122. Emma Armstrong, Jamison R, porter J. Food cooking methods contribute to the reduced vitamin c content of foods prepared in hospitals and care facilities: a systematic review. Internat j food sci technol. 2018;54(1):291-99. Gonzalez N, Quntana J M, Bilbao A, Escobar A, Aizpuru F, Thompson A, Esteban C, Sebastian JA, Sierra E. Development and validation of an in-patient satisfaction questionnaire. Internet J quality hlth care. 2005;17(6):465-72. Copyright © 2022, Scholarly Research Journal for Interdisciplinary Studies

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Farrell S. Open –ended vs. closed ended questions in user research, Nelson Norman Group.2016 Mathers N, Fox N, Hun A. Surveys and questionnaires, National Institute of Health Research. The NIHR research design service for Yorkshire and the Humber. 2009; VOL: 1-51. Wilson A, Evans S, Frost G. A comparison of the amount of food served and consumed according to meal service system. J Hum Nutrit Dietet. 2000; 13 (4): 271-75. Miyoba N, Ogada I. Diet satisfaction and associated factors among surgical orthopaedic inpatients at a teaching hospital in Lusaka province, Zambia; a hospital based cross sectional study. BMC Nutrit.2019; 5:25 DOI:10.1186/s40795-019-0288-5 Sally M., Kirsty M, Renee K, Kristen MS (2017). Room service improves nutritional intake and increases patient satisfaction while decreasing food waste and cost. J Amer Acad Nutrit Dietet. 2017;118(2): PAGE NOS. 12. Ottrey E, Porter J. Hospital menu interventions: a systematic review of research. International journal

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https://doi.org/10.1108/IJHCQA-04-2015-0051. Azeman AR, Adenan H, Ripin A. Patient’s Satisfaction. J H dan Jernigan. 2018; 1:32-36. Babu N, Suhasini N. Patient satisfaction towards medical care services: a study of patients at RIMS (Rajiv Gandhi Institute Of Medical Sciences) Kadapa, Andhra Pradesh. Internat J Scien Res Rev. 2019 ;7(3): PAGES. UGC Journal No.: 64650 Priya AAS, Jeyakumari M. Patients’ Perception on Service Quality of Government Hospitals. J basic appl res. 2019. DOI: https://doi.org/10.5281/zenodo.2557768 Sayed Shuja Quadri S S, Pathak R, Singh M, Ahluwalia SK, Saini S, Garg PK. (2012). An Assessment of Patients Satisfaction with Services Obtained from a Tertiary Care Hospital in Rural Haryana. Internet J Collab Res Intern Med Pub Hlth. 2012; VOL: PAGES Panchapakesan P, Sai P, Rajendran C. Customer satisfaction in Indian hospitals; moderators and mediators 2015; 22(1): 10-29. Rajkumari B, Nula P. (2017). Patient's Satisfaction with Care in A Government Health Facility in North East India: A Cross-Sectional Study. J Med Soc. 2017; 31: 94-98. Stone GS, Jeritich TS, Cheriro, Koros BR, Kiptoo RS, Crowe SJ, Koros EG, Muthoni DM, Onali P. Sauti za wananchi ‘voice of the people’ patient satisfaction on the medical wards at Kenyatta referral hospital. Pan afr med j. 2014; VOL : 1-10 Amany M. Hafez A, Qurashi LA, Ziyadi RA, Kuwair A, Shobki M, Mograbi H. Analysis of Factors Affecting the Satisfaction Levels of Patients Toward Food Services at General Hospitals in Makkah, Saudi Arabia. Amer J Med Medic Sci. 2012; 2(6): 123-30.

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APPENDIX 1 Questionnaire Proforma: A.

Hospital Details

1. Name: Government Medical College and Hospital (Chandigarh) 2. Total strength of hospital 850 bedded 3. Wards selected:  Private  General Ward  Burn  Obstetrics and Gynaecology  Oncology

4. Number of Patients taken  Private ward=19  Burn = 8  Gynaecology = 19  Oncology = 13

5. Dietary service provided: Contractual (outsourced) M/s catering services 6. Dietary Charges:  General Ward: Rs 156.75 /-day  Private Ward:

Rs 224.20/-day

7. Menu: Fixed Therapeutic diet:  Diabetic Diet  High Protein  Low Protein Diet  Burn Diet  Hepatic Diet  Low Fat Diet

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Patient Demographic Profile

1. Name of Patient ________________ 2. Age(years)

________________

3. Gender:

Male

4. Marital Status:

Married

/ Female / Unmarried

5. Diagnosis /Clinical History ____________________________________________

C. Anthropometric Measurements 1.

Height -

Ht (cm)

____________

Weight-

Wt (kg)

____________

BMI-Wt(kg)/Ht (m2) ____________

Diet Prescribed _____________________

Patient Perception of Hospitality And Cleanliness Of Food Service Provider



Was the Food Server Looking Neat?

Yes



Was His Dress Clean?

Yes



Was His Beard Shaved?

Yes



Was His Hair Cut Short?

Yes



Was He Wearing a Cap?

Yes



Was the food service person polite?

Yes



Did he serve food in a polite manner?

Yes

E. Patient Perception of Food 

Do you like the aroma food?

Yes



Do you like the appearance of food?

Yes



Was the food right temperature?

Yes



Was the quantity of food enough?

Yes



Was the food tasty?

Yes



Did you consume all the food served to you?

Yes



Was the prescribed food given to you?

Yes



Was the menu changed daily?

Yes

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

Did your appetite increase compare to your home with hospital food? Yes



Was the food easily digestible?

Yes



Are you allergic to specific food group?

Yes



Are you given any support when you can’t eat at your own? Yes



Are you satisfied with the time of food distribution?

Yes



Are you satisfied with cleaniness of cutlery?

Yes



Are you visited by the dietician regularly?

Yes



If you have any problems regarding diet are they solved?

Yes



Is your diet changed on demand?

Yes

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