The investigation of satisfaction of patients with dysphagia towards their diet texture and hospital foods: a preliminary study

Uysal H. T. , Tanrıverdi M., Kavakcı M.

11th European Congress of Speech and Language Therapy, Salzburg, Austria, 26 - 28 May 2022

  • Publication Type: Conference Paper / Summary Text
  • City: Salzburg
  • Country: Austria


Background: Patients may have positive and negative reactions to hospital foods. Patient satisfaction is affected by factors such as the diagnosis of patients and the facilities of hospitals. In the current situation of patients with dysphagia, their satisfaction with food and diet texture can be seen as important.

Objectives: The aim of the study is to investigate the satisfaction related to hospital foods of patients with and without dysphagia.

Methods: A total of 67 patients (24 patients with dysphagia and 43 patients without dysphagia hospitalized in Ankara City Hospital) were included in the study. Participants filled out the demographic information form and satisfaction questionnaire for texture and hospital food. The data were collected face to face. The independent t-test analysis was performed for the difference test between the two groups. Descriptive statistics are reported with boxplot graphics. The SPSS 25.00 program was used for data analyses.

Results: While x̄=3.78, SD=0.507 in the responses of the patients with dysphagia to the questionnaire, it was found as x̄=3.77, SD=0.523 in the patients without dysphagia. Satisfaction related to hospital meals did not differ between patient groups with and without dysphagia (t=0.041, p>0.05).

Conclusions: The results of the study show that patients with dysphagia are as satisfied with their hospital foods and diet texture as patients without dysphagia. The clinical implications are discussed.

Keywords: dysphagia, satisfaction, diet texture, hospital foods.