Baqiyatallah University of Medical Sciences Hospital Practices and Research 2476-390X 3 3 2018 07 01 Patient Satisfaction With Hospital Foodservice and its Impact on Plate Waste in Public Hospitals in East Malaysia 90 97 62716 10.15171/hpr.2018.20 EN Nur Farhana Aminuddin Nutrition & Dietetics Department, School of Health Sciences, Health Campus, University Sains Malaysia, Kelantan, Malaysia Reena Kumari Vijayakumaran Nutrition & Dietetics Department, School of Health Sciences, Health Campus, University Sains Malaysia, Kelantan, Malaysia 0000-0002-9597-9981 Shariza Abdul Razak Nutrition & Dietetics Department, School of Health Sciences, Health Campus, University Sains Malaysia, Kelantan, Malaysia Journal Article 2018 01 31 <strong>Background:</strong> Foodservice is an important issue in hospital settings, and patients’ levels of satisfaction are often indicated by consumption and plate waste.<br /> <strong>Objective:</strong> The current study compared patient satisfaction in hospital areas and other factors and determined the relationship between patient satisfaction and plate waste.<br /> <strong>Methods:</strong> This quantitative research was performed in four East Malaysian public hospitals. Patients at these hospitals were asked to complete a questionnaire which had three parts: A) general information, B) patient satisfaction questionnaire (Acute Care Hospital Foodservice Patient Satisfaction Questionnaire), and C) plate waste scale (Comstock 6-point scale).<br /> <strong>Results:</strong> A total of 189 patients participated. The results indicated that overall, 53.3%, 29.3%, 14.1%, 2.7%, and 0.5% of respondents rated the hospital foodservice as okay, good, poor, very good, and very poor, respectively. Average plate waste was 35% for all hospitals, and only 11% of patients finished all the food served. Satisfaction with hospital food differed according to the catering system (in-house and outsourced). However, the results also indicated that satisfaction with hospital foodservice was not significantly related to food wastage (r=-0.018, n=189, P=0.809).<br /> C<strong>onclusion:</strong> Various factors in hospital foodservice, especially food quality, should be improved to motivate patients to consume hospital food. https://www.jhpr.ir/article_62716_25689173010a179402bc9dac9596da4d.pdf