Table 3 Patient’s satisfaction regarding hospitals’ food service, overall and by gender.
N | % | ||
|---|---|---|---|
Food quality | Poor | 12 | 7.7 |
Sufficient | 22 | 14.2 | |
Good | 121 | 78.1 | |
Importance of eating | Little | 11 | 7.1 |
Enough | 15 | 9.7 | |
Much | 129 | 83.2 | |
Safety and discipline of food production and distribution | Rarely | 5 | 3.2 |
Sometimes | 5 | 3.2 | |
Always | 145 | 93.5 | |
Menu variety | Poor | 8 | 5.2 |
Sufficient | 20 | 12.9 | |
Good | 127 | 81.9 | |
Portion quantity | Little | 5 | 3.2 |
Sufficient | 47 | 30.3 | |
Abundant | 103 | 66.5 | |
Meal timing appropriate | No | 22 | 14.2 |
Yes | 133 | 85.8 | |
Overall foodservice rating | Poor | 1 | 0.6 |
Sufficient | 16 | 10.3 | |
Good | 138 | 89.0 | |
