Evaluation of patients’ satisfaction with food services and assessment of plate waste in Cypriot hospitals
Hospital food services and the resulting food waste impact patient satisfaction, health outcomes, healthcare costs, and the environment. This cross-sectional study assessed food waste and patient satisfaction in five public hospitals in Cyprus, involving 844 inpatients. Patient characteristics and r...
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| Format: | Article |
| Language: | English |
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Cambridge University Press
2025-01-01
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| Series: | Journal of Nutritional Science |
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| Online Access: | https://www.cambridge.org/core/product/identifier/S204867902510030X/type/journal_article |
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| author | Elena Hadjimbei Stavrie Chrysostomou Alexandros Heraclides Konstantina Kouvari Irene P. Tzanetakou |
| author_facet | Elena Hadjimbei Stavrie Chrysostomou Alexandros Heraclides Konstantina Kouvari Irene P. Tzanetakou |
| author_sort | Elena Hadjimbei |
| collection | DOAJ |
| description | Hospital food services and the resulting food waste impact patient satisfaction, health outcomes, healthcare costs, and the environment. This cross-sectional study assessed food waste and patient satisfaction in five public hospitals in Cyprus, involving 844 inpatients. Patient characteristics and responses to the 21-item Acute Care Hospital Foodservice Patient Satisfaction Questionnaire (ACHFPSQ) were recorded. Plate waste was evaluated using photographs and a five-point visual scale (0 to 1) to estimate food consumption. Hunger and overall satisfaction were also assessed. While 77.8% rated food services as good or very good, food quality received the most negative feedback. Only 31.2% finished their main dish entirely; 29.5% and 26.3% left ¼ and ½, respectively. For dessert, 48.2% finished it, while 13.3% left it untouched. These findings reveal a gap between general satisfaction and perceived food quality, underscoring the need for targeted public health strategies to enhance food quality and reduce waste in hospitals. |
| format | Article |
| id | doaj-art-ea8d6a6f48ad4e6b8b8ddc9efa0c2a74 |
| institution | DOAJ |
| issn | 2048-6790 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Cambridge University Press |
| record_format | Article |
| series | Journal of Nutritional Science |
| spelling | doaj-art-ea8d6a6f48ad4e6b8b8ddc9efa0c2a742025-08-20T03:03:19ZengCambridge University PressJournal of Nutritional Science2048-67902025-01-011410.1017/jns.2025.10030Evaluation of patients’ satisfaction with food services and assessment of plate waste in Cypriot hospitalsElena Hadjimbei0https://orcid.org/0000-0002-9098-0342Stavrie Chrysostomou1https://orcid.org/0000-0002-5296-8721Alexandros Heraclides2Konstantina Kouvari3Irene P. Tzanetakou4Department of Life Sciences, School of Sciences, European University Cyprus, Nicosia, CyprusDepartment of Life Sciences, School of Sciences, European University Cyprus, Nicosia, CyprusDepartment of Health Sciences, School of Sciences, European University Cyprus, Nicosia, CyprusDepartment of Health Sciences, School of Sciences, European University Cyprus, Nicosia, CyprusDepartment of Life Sciences, School of Sciences, European University Cyprus, Nicosia, CyprusHospital food services and the resulting food waste impact patient satisfaction, health outcomes, healthcare costs, and the environment. This cross-sectional study assessed food waste and patient satisfaction in five public hospitals in Cyprus, involving 844 inpatients. Patient characteristics and responses to the 21-item Acute Care Hospital Foodservice Patient Satisfaction Questionnaire (ACHFPSQ) were recorded. Plate waste was evaluated using photographs and a five-point visual scale (0 to 1) to estimate food consumption. Hunger and overall satisfaction were also assessed. While 77.8% rated food services as good or very good, food quality received the most negative feedback. Only 31.2% finished their main dish entirely; 29.5% and 26.3% left ¼ and ½, respectively. For dessert, 48.2% finished it, while 13.3% left it untouched. These findings reveal a gap between general satisfaction and perceived food quality, underscoring the need for targeted public health strategies to enhance food quality and reduce waste in hospitals.https://www.cambridge.org/core/product/identifier/S204867902510030X/type/journal_articleCyprusHospital food servicesHospital food wastePatient satisfactionPlate waste |
| spellingShingle | Elena Hadjimbei Stavrie Chrysostomou Alexandros Heraclides Konstantina Kouvari Irene P. Tzanetakou Evaluation of patients’ satisfaction with food services and assessment of plate waste in Cypriot hospitals Journal of Nutritional Science Cyprus Hospital food services Hospital food waste Patient satisfaction Plate waste |
| title | Evaluation of patients’ satisfaction with food services and assessment of plate waste in Cypriot hospitals |
| title_full | Evaluation of patients’ satisfaction with food services and assessment of plate waste in Cypriot hospitals |
| title_fullStr | Evaluation of patients’ satisfaction with food services and assessment of plate waste in Cypriot hospitals |
| title_full_unstemmed | Evaluation of patients’ satisfaction with food services and assessment of plate waste in Cypriot hospitals |
| title_short | Evaluation of patients’ satisfaction with food services and assessment of plate waste in Cypriot hospitals |
| title_sort | evaluation of patients satisfaction with food services and assessment of plate waste in cypriot hospitals |
| topic | Cyprus Hospital food services Hospital food waste Patient satisfaction Plate waste |
| url | https://www.cambridge.org/core/product/identifier/S204867902510030X/type/journal_article |
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