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Table 4 Acceptance on the quality of food services* in hospital rated by subjects receiving normal diet and therapeutic diet

From: Food intakes and preferences of hospitalised geriatric patients

Rating by subjects (normal diet) (n = 54) Rating by subjects (therapeutic diet) (n = 66)
1. Food hygiene 1. Food hygiene
2. Time for lunch 2. Time for breakfast
3. Time for breakfast 3. Time for lunch
4. Temperature of cold food 4. Food portion
5. Food portion 5. Time for dinner
6. Food texture 6. Texture of food
7. Time for dinner 7. Temperature of cold food
8. Taste 8. Appearance of food
9. Appearance of food 9. Taste of food
10. Temperature of hot food 10. Temperature of hot food
  1. * Item presented according to score from the highest (most acceptable) to the lowest (least likely to be accepted)