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Table 2 Satisfaction of participants with different aspects of hospital food

From: Diet satisfaction and associated factors among adult surgical orthopaedic inpatients at a teaching hospital in Lusaka province, Zambia; a hospital-based cross-sectional study

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)