1 / 1

Results Demographics: Survey Results:

Statistical Analysis

phyre
Download Presentation

Results Demographics: Survey Results:

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Statistical Analysis Question responses were coded on a scale of 1-5, representing the Likert Scale on the survey (Always=5, Often=4, Sometimes=3, Rarelly=2, Never=1). Initial data analysis used the ACHFPSQ Excel spreadsheet to identify the lowest-scoring foodservice categories . The survey data was statistically analyzed using paired t-tests to compare the two survey phases. Statistical significance level was set at P<0.05. IMPROVING PATIENT SATISFACTION IN A HOSPITAL FOODSERVICE  SYSTEM USING LOW-COST INTERVENTIONS • Janette Smith Kudin MS, RD1; Nedra Christensen PhD, RD1; Jennifer Oler MS,RD1 ;Janet Anderson MS,RD1 ;Vanessa Theurer RD1 • Department of Nutrition, Food Science, and Dietetics, Utah State University Results Demographics: Survey Results: • Introduction Discussion • Materials and Methods • Instrument Used • Validated survey titled The Acute Care Hospital Foodservice Patient Satisfaction questionnaire (ACHFPSQ) • Population and Sample • A convenience sample of 198 inpatients served by the foodservice department during a minimum two-day stay(n=99 in each of the two rounds surveys) • Exclusions included: notable physical , cognitive, or emotional limitations and patients younger than 18 years of age • Data Collection • Hospital RDs distributed and collected surveys. • Phase#1 Response Rate: 60%. • Phase #2 Repsonse Rate: 71%. • Statistical Analysis • Initial data analysis used the ACHFPSQ Excel spreadsheet to identify the lowest-scoring foodservice categories . • Data was statistically analyzed using paired t-tests to compare the two survey phases. • Statistical significance level was set at P<0.05. Conclusion Due to the highly competitive nature of the health care industry and higher patient expectations, organizations are becoming more customer-oriented. Further investments in the conventional foodservice system likely will not achieve the goal of significant improvement in patient satisfaction. Room service system should be considered as a way to truly meet and possibly exceed the foodservice expectations of patients. Citations of Primary Resources Contact Information

More Related