• Teng Seng-Chong Ministry of Health Malaysia
  • Esah Bahaman Hospital Kuala Pilah
  • Teng Wen-Yen Faculty of Medicine & health Science, UPM



Patient satisfaction, hospital food, hospital food service, quality service


Although only 6.3% of the 221 respondents in this cross-sectional study stated outright that the hospital food served to them was not good, a high proportion of respondents (62.0%) supplemented hospital food with outside food. When the reasons for supplementation were considered, it is likely that 53.8% ( ± 5.5%; 95% Cl) of the patients in this study were dissatisfied with hospital food for some reasons or other, particularly with regards to adequacy, variety, attractiveness and sen1ing time. The proportion of respondents who were dissatisfied with hospital food was significantly higher (p<0.05) among those with poor appetite during admission (17.9%) than among those with normal or good appetite (4.7%), signifying that patients' perception of hospital food is influenced by their appetite during admission. Breakfast, afternoon tea and the morning beverage were the meal and snacks with comparatively higher proportions of dissatisfied respondents, with the majority complaining of monotony and insufficient food and requesting for more Malaysian delicacies in the menu.


1. Hudak, P.L, McKeever, P., Wright, J.G. The metaphor of patients as customers implications for measuring satisfaction. Journal of Clinical Epidemiology, 2003; 56(2): 103-8.

2. MAMPU, Jabatan Perdana Menteri. Pengurusan Dan Peningkatan Kualiti Dalam Perkhidmatan A wam. Jabatan Percetakan Negara, Kuala Lumpur, 1990.

3. Maller, 0., Dubose, C.N., Cardello, A.V. Consumer opinions of hospital food and food service. Journal of the American Dietetic Association, 1980; 76: 236.

4. Kementerian Kesihatan Malaysia. Laporan Tahunan Sub-System Perawatan Perubatan 1999.

5. Anonymous. Hospital takes innovative approach to food services.Healthcare Benchmarks, 2000; 7(12): 140-2.

6. DeLnco, D., Cremer, M. Consumers' perceptions of hospital food and dietary services. Journal of the American Dietetic Association, 1990; 90(12): 1711-5.

7. Fitzpatrick, R. Surveys of patient satisfaction I & 2 - designing a questionnaire and conducting a survey. British Medical Journal 1991; 302: 887-90, 1129-32.

8. Saodah, M.Y., Jamilah, L., John,M. et al. Why patient is not completing hospital dinner? Institut Kesihatan Umum, Kuala Lumpur, 1989 Dec (monograph).

9. Barton, A.D., Beigg, C.L,, Macdonald, I.A. et al. High food. wastage and low nutritional intakes in hospital patients. Clinical Nutrition 2000; 19(6): 445-9.

10. Allison, S. Institutional feeding of the elderly. Current Opinion in Clinical Nutrition & Metabolic Care 2002; 5(1): 31-4.

11. Madhok, R., Bhopal, R.S., Ramaiah, R.S. Quality of hospital service: a study comparing Asian' and 'non-Asian' patients in Middlesbrough. Journal of Public Health Medicine 1992; 14(3): 271-9.

12. Hartley, B.A., Hamid, F. Investigation into the suitability and accessibility of catering practices to inpatients from minority ethnic groups in Brent. Journal of Human Nutrition & Dietetics 2002; 15(3): 203-9.

13. Elegance adds appeal to nursing home food service [news]. Journal of the American Dietetic Association 1990; 90(12): 1663-4.

14. Zellmer, G. Food acceptance versus serving frequency. Hospitals, 1970; 44:75.

15. Williams, R., Virtue, K., Adkins, A. Room service improves patient food intake and satisfaction with hospital food. Journal of Paediatric Oncology Nursing, 1998; 15(3):




How to Cite

Teng Seng-Chong, Esah Bahaman, & Teng Wen-Yen. (2003). ARE PATIENTS SATISFIED WITH HOSPITAL FOOD? . Malaysian Journal of Public Health Medicine, 3(1), 52–56.