Putting quality food on the tray: Factors associated with patients' perceptions of the hospital food experience.

Vanessa TrincaLisa DuizerHeather H Keller

Published in: Journal of human nutrition and dietetics : the official journal of the British Dietetic Association (2021)

Patients prioritised taste, freshness and food that met their dietary needs. Meal sensory ratings were average. A gap exists between what patients want in hospital meals and what they receive. Attention to patient demographics and food delivery that retains sensory properties and supports choice may increase HFEQ score.

Keyphrases

end stage renal disease
ejection fraction
newly diagnosed
healthcare
prognostic factors
peritoneal dialysis
working memory
tyrosine kinase
patient reported
decision making
acute care