Electronic Thesis and Dissertation Repository


Master of Science


Foods and Nutrition


Dr. A. Garcia


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 themes, complemented by quantitative data that demonstrated gaps in practice. Findings suggest that over half of hospitals surveyed assessed regular menus for nutritional adequacy; 53 percent assessed therapeutic menus and 44 percent assessed texture modified menus. This differs from hospitals governing long term care facilities in which 75 percent of regular menus were assessed. The nutrient content of the menu must balance patient preferences. Most departments obtain patient feedback at the departmental and corporate levels. Results suggest external evidence based standards are required to obligate foodservice leaders to assess nutritional adequacy with patient preferences, when creating or modifying menus.