공공의료기관 환자식의 급식품질 및 만족도

Quality Analysis on Patient Meal of Public Medical Institutions

The purpose of this study was to identify the problems of foodservice management in public medical institutions through evaluation of the patients’ satisfaction and to analyze the general characteristics and various factors that affect the satisfaction and to provide the basic data for the operation of hospital meal. A questionnaire survey was conducted to total 447 subjects, who included 7 dietitians and 440 patients in 7 public medical institutions. The return rates of the dietitians and patients were 100%(7) and 77.7%(342), respectively. The survey period was from December 1, 2008 to January 20, 2009. The collected data were statistically treated with the SPSS for windows 12.0 in descriptive statistical analysis, t-test, ANOVA, Scheffe's multiple range test, factor analysis and multiple regression analysis. The results of this study were as follow: As result of analysis the importance and performance about the properties of general meal and therapeutic meal, in both importance level and performance level, the score was to be more than 3 points (average). The importance and performance by the background factors for the general meal and therapeutic meal users, for general meal users the significant difference showed in the food and menu factor according to hospitalization period and range of application for meal price addition and in the service factor, nutrition management and effect factor and price and hygiene factor according to the range of application for meal price addition. The performance level was significantly different in the food and menu factor, service factor, nutrition management and effect factor, and price and hygiene factor according to the range of application for meal price addition. Also, the result of the overall satisfaction for general meal and therapeutic meal users, significant difference was shown by the age and hospitalization period in general meal. Therapeutic meal users had slightly higher satisfaction than general meal users. As result of investing the quality components that affect the overall satisfaction, food and menu factor affected the overall satisfaction.