Table 2 Satisfaction of participants with different aspects of hospital food
Aspect of food | N = 98 | ||||||
|---|---|---|---|---|---|---|---|
Satisfied | Dissatisfied | ||||||
Very satisfied | Satisfied | Fairly satisfied | Total n(%) | Dissatisfied | Very dissatisfied | Total n(%) | |
Portion size | 6 | 28 | 32 | 66 (67.3) | 28 | 4 | 32 (32.7) |
Temperature of hospital food | 8 | 50 | 35 | 93 (94.9) | 4 | 1 | 5 (5.1) |
Time of meal distribution | 5 | 20 | 30 | 55 (56.1) | 35 | 8 | 43 (43.9) |
Type of hospital food | 0 | 10 | 13 | 23 (23.5) | 45 | 30 | 75 (76.5) |
Variety of hospital food | 0 | 2 | 1 | 3 (3.1) | 33 | 62 | 95 (96.9) |
Taste of hospital food | 0 | 20 | 8 | 28 (28.6) | 62 | 8 | 70 (71.4) |
Appearance of hospital food | 0 | 19 | 15 | 34 (34.7) | 55 | 9 | 64 (65.3) |
Overall quality of hospital food | 0 | 25 | 10 | 35 (35.7) | 58 | 5 | 63 (64.3) |
Attitude of staff serving food | 0 | 20 | 11 | 31 (31.6) | 53 | 14 | 67 (68.4) |