patients of the Krasnoyarsk Regional Hospital appreciated the quality of food / News from the society of Krasnoyarsk and the Krasnoyarsk Territory / Newslab.Ru

The Medical Nutrition Center of the Krasnoyarsk Regional Clinical Hospital conducted another survey on patient satisfaction with food in the hospital. The results pleased the production specialists, and they promised to take into account the expressed wishes in future work.

Questionnaires with questions about nutrition in the hospital were given to 900 patients from 1321 under treatment, 655 people filled them out. “The overwhelming majority of questionnaires contained positive feedback and gratitude. The average patient satisfaction with the quality of food was 98%,” the Ministry of Health said and provided some quotes from patient reviews:

“Everything is excellent, very tasty, keep it up”; “Everything is fine, thanks to everyone who cares about us”; “Keep up the good work”; “Thank you! Cooking this way for such a quantity is simply well done, a bonus from the hospital and a thank you with entry into your personal file… We don’t eat like that at home and there is a variety. It’s a sin to complain about your cooking, good health to you, and gratitude, low bow to the cooks and all the catering workers.”

There were also wishes for the production of medicinal dishes, for example, the following: “Add a little more salt to the food! Sugar the drinks a little more”; “Add fresh vegetable salad to the menu”; “I wish there was more salt”; “Include tangerines, oranges, maybe bananas in the assortment. There's not enough salt.”

Anonymous surveys on satisfaction with the quality of food in the regional hospital are conducted once a quarter. The results of each are analyzed and then, if necessary, a corrective action plan is adopted.

“Such large sections help to analyze, correctly evaluate and quickly correct shortcomings if they are identified, as well as determine further areas of work. But not all patients’ wishes can be fulfilled, since food in a hospital is also part of the treatment process. For patients of different profiles, appropriate tables are prescribed: some just need a reduced salt or sugar content, for some doctors prescribe a diet with reduced calorie content, while others, on the contrary, are shown an increased protein diet, and so on. The technology of preparing food for such a large and diverse population of patients requires real skill, constant quality monitoring, control of products received from suppliers for compliance with various sanitary and microbiological standards, control of timely transportation and delivery of dishes to more than 60 departments,” the hospital said.

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