Understanding Patients’ Meal Experiences through Staff’s Role: Study on Malaysian Public Hospitals
سال انتشار: 1397
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 111
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شناسه ملی سند علمی:
JR_HPR-3-2_003
تاریخ نمایه سازی: 6 تیر 1402
چکیده مقاله:
Background: One way to improve hospital food provision is certainly by understanding the management of hospital foodservices, but there is limited detailed information about staff roles in food provision in many hospitals around the world. Objective: The hospital meal experience of patients, a part of the services provided by hospitals, is becoming important. Therefore, the role of various hospital staff members was studied through their behavior, attitudes, and practices so as to understand how the foodservice system works to address patients’ food consumption. Methods: This qualitative research used the convenient sampling method. Data was collected by interviewing twenty hospital employees with different job scopes (nurses, doctors, dietitians, foodservice managers, and directors of hospital foodservices) in ۶ public hospitals. Results: Themes such as providing familiar food, food as the motivational factor for consumption, empathy shown by staff, and influences of the eating environment were identified using content analysis. Conclusion: The viewpoints and experiences of key stakeholders facilitated the understanding of various factors involved in the provision of hospital food which affect patients’ decisions to accept and consume food.
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نویسندگان
Reena Kumari Vijayakumaran
Nutrition & Dietetics Department, School of Health Sciences, Health Campus, University Sains Malaysia, Kelantan, Malaysia
Anita Eves
Faculty of Business, Economics and Law, School of Hospitality and Tourism Management, University of Surrey, Guildford, Surrey, UK
Margaret Lumbers
Faculty of Business, Economics and Law, School of Hospitality and Tourism Management, University of Surrey, Guildford, Surrey, UK
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