Keywords
Hospital Meal Service
Patient Satisfaction
How to Cite
Abstract
Objective: To understand the experiences of a group of patients about the food they receive during their hospital stay and how they perceive its quality in a highly complex IPS in the city of Medellín. Methodology: Qualitative study linked to the interpretive paradigm, which used interpretive phenomenology as an approach. 10 semi-structured interviews were carried out on adults in an age range between 19 and 74 years hospitalized in a highly complex IPS in the City of Medellín in the year 2023. For the interpretation and analysis of the data, open coding techniques were used and axial. Results: A diversity of experiences related to food service can be seen during their hospital stay. When evaluating the “quality” of the food provided to patients during their hospital stay, a series of attributes stand out that the participants consider important, such as the taste, smell, presentation and temperature of the preparations provided. Furthermore, patients consider that taking their opinion into account in the feeding process is important to improve the service. Conclusion: This research highlights the importance of nutrition in the hospital environment as an essential component for patient satisfaction and well-being. The findings demonstrate that aspects such as flavor, presentation, variety, in addition to previous experiences and adaptation to individual preferences influence patients' perception of quality with the food service received.
Keywords: Food service, experiences, hospital food, quality, satisfaction.
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