Hospital Menu Assessment of Nutrient Composition and Patient Satisfaction

Patient satisfaction with menu items enhances intake and adequate intake of nutrients contained within hospital menus is required for recovery. A survey of foodservice leaders in Ontario hospitals determined the frequency and methods used to assess patient satisfaction with, and the nutritional composition of, menus. From this cross sectional study emerged descriptive themes, complemented by quantitative data that demonstrated gaps in practice. Findings suggest that over half of hospitals surveyed assess regular menus for nutritional adequacy; 53% assess therapeutic menus and 47% assess texture modified menus. This differed from hospitals governing long term care facilities in which 75 % of regular menus were assessed. The nutrient content of the menu must balance patient preferences. Most departments obtained patient feedback at the departmental and corporate levels. Results suggest external evidence-based standards are required to obligate foodservice leaders to assess nutritional adequacy and patient preferences, when creating or modifying hospital menus.