Satisfacción con el servicio de alimentación del área de traumatología en pacientes de un hospital público del seguro social de Lima, Perú, y sus factores asociados, 2015-2016

Abstract

Introduction: Satisfaction with the food service during the hospital stay is one of the main points that influence the perception about the quality of care received in a hospital. The aim of this study was to describe the level of satisfaction with this service by hospitalized patients and to explore their associated factors. Materials: Cross-sectional study using a modified version of the Acute Care Hospital Foodservice Patient Satisfaction Questionnaire (ACHFPSQ) in 200 hospitalized patients of the Traumatology Service of a social security hospital in Lima, Peru between July 2015 and May 2016. We employed descriptive statistics and the chi-square and Wilcoxon tests to explore associated factors. Results: 57% were males, median age was 56 (IQR: 42-68) years, and median hospital stay was 8 (IQR: 5-14) days. The satisfaction with the presentation of the food was classified as "high" (very good or good) by 58% while 56% had "high" satisfaction towards food and service in general. This "high satisfaction" was higher in men (64.9%), when the appetite remained the same (70.2%), when the presentation of the food was better (86.6%) and when the length of stay was lower (p < 0.05 in all cases). Regarding ACHFPSQ, the best response ("always") was reported in 10 of the 22 items analyzed. Conclusions: The level of service satisfaction was high in just over half of the sample and the potentially modifiable factors associated to it were food presentation and length of stay. Future actions aimed at improving the hospital experience could intervene in these factors.