Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
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Patients' Perception of and Satisfaction on Therapeutic-diets at Hospitals in Busan

부산지역 일부 병원 입원환자의 치료식에 대한 인식 및 급식만족도

  • Yi, Jeong-Ryeh (Div. of Food Science and Biotechnology, Pukyong National University) ;
  • Shin, Eun-Soo (Dept. of Food Science and Nutrition, Silla University) ;
  • Lyu, Eun-Soon (Div. of Food Science and Biotechnology, Pukyong National University)
  • 이정례 (부경대학교 식품생명공학부) ;
  • 신은수 (신라대학교 식품영양학과) ;
  • 류은순 (부경대학교 식품생명공학부)
  • Received : 2009.08.04
  • Accepted : 2009.09.30
  • Published : 2009.11.02
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Abstract

The purpose of this study was to investigate the inpatients' perception of therapeutic-diets and of explanation about those diets provided by hospitals and satisfaction on therapeutic-diets at hospitals in Busan. The subjects consisted of 155 inpatients at five hospitals, which all had over 400 beds. The research was performed through the interviewing process using questionnaires. Seventy five percent of patients had received an explanation for their therapeutic-diet and 57.4% of respondents were given a manual that explained the reason for the therapeutic-diet. The professionals who explained the therapeutic-diet was 61.7% dietitians and 25.6% doctors. 59.4% of the patients considered the dietitian to be suitable for explaining the diet and 25.6% patients believed the doctor to be suitable for explaining the diet. In terms of the patients' perception of the therapeutic-diet explanation, 74.5% of the patients understood very well, 78.9% of them perceived this explanation as very important, and 67.5% of them were satisfied. On a scale of 5.00 for therapeutic-diet satisfaction, the average scores were 2.95 for meal characteristics and 3.06 for service characteristics. The items that scored low in therapeutic-diet satisfaction were taste, seasoning and appearance of meals, provision of selective menu and consideration of personal preference. In terms of the perception of understanding the therapeutic-diet, patients who were provided a manual and an explanation gave high scores to 'taste', 'variety of diet', 'meeting opportunity with dietitians', and 'prompt dealing with meal complications'. There was a significant (p<0.05) positive correlation between satisfaction for the explanation of the therapeutic-diet and the degree of perceived benefits of the explanation to the nutrition-management and the satisfaction on the therapeutic-diet satisfaction. Therefore, the results of this study suggest that hospitals should increase support for explaining the therapeutic-diet by dietitians and develop menus based on the patients' preference and the taste of the meal.

Keywords

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