<![CDATA[Food service in hospitals is the primary source of nutrition, and the diet provided during a hospital stay is a crucial part of patient management. Food service management in hospitals plays a vital role in providing dietary meals to meet patients’ nutritional needs. The quality of hospital food service is also a key factor in measuring patient satisfaction. We aimed to determine the level of patient satisfaction regarding hospital food services and identify factors associated with patient satisfaction in relation to food services. This cross-sectional study was conducted at the Kurmitola General Hospital and Border Guard Hospital, Dhaka, including adult patients admitted to selected tertiary-level hospitals. The study enrolled adult male and female patients admitted to hospitals with over 300 beds, excluding those with stays of under three nights, critical illness, communication impairment, tube feeding, or who were healthcare personnel. Data were collected using a modified Hospital Food Experience Questionnaire (HFEQ), and patient satisfaction was measured using a 5-point Likert scale ranging from 1 to 5, with total scores from 14 to 70 indicating increasing levels of satisfaction. Among 347 participants of the study, the mean age was 39.81 years. 51% of the respondents were unsatisfied with the hospital food services. Among the factors influencing satisfaction, occupation and education were statistically significant with p<0.001 and p=0.031. Key areas of dissatisfaction included the absence of drinking water facilities after meals, poor hand-washing facilities, and inadequate use of protective gear by food service staff. The findings highlighted the need for improvements in these areas.]]>
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