Akademik Veri Yönetim Sistemi
Journal of the American Nutrition Association, cilt.6, ss.1-10, 2025 (SCI-Expanded, Scopus)
Objective: Malnutrition is a preventable issue that complicates patient recovery and increaseshealthcare costs. This study evaluated inpatients’ satisfaction with food services and its impact onmalnutrition.Methods: This cross-sectional study included 310 patients (52.6% female, median age 42 years)hospitalized for at least seven days. The NRS-2002 screening test was administered within two daysof admission and repeated on day seven, along with the Acute Care Hospital Foodservice PatientSatisfaction Questionnaire (ACHFPSQ).Results: The risk of malnutrition increased from 21.9% initially to 38.7% on the 7-day follow-upevaluation (p < 0.001). Higher ACHFPSQ scores were associated with a decreased malnutrition risk,with significant correlations found between food quality, meal service quality, staff/service issues,and lower malnutrition risk (p < 0.05). Very weak positive but statistically significant relationshipswere detected between the total scale score, body weight, and BMI (p < 0.05). The risk of malnutritiondecreased as food quality (OR = 0.891; p < 0.001), meal service quality (OR = 0.915; p = 0.001), andstaff/service issues scores (OR = 0.925; p = 0.010) increased.Conclusions: This study highlights the importance of hospital food service quality in preventingmalnutrition among inpatients