Quality and Standards of Hospital Food Service; a critical analysis and suggestions for improvements

Abstract

Hospital meals are an integral component of the care given to inward patients and it facilitates recovery and contributes to patient satisfaction regarding the overall treatment experience. Providing nutritionally appropriate and microbiologically safe food that satisfies the patient's appetite should be the aim of every hospital food service. However, scant attention is given to food service in many health care settings, resulting in meals of inferior quality, excessive food wastage and even health risks for patients. This paper presents a brief review of the importance of nutritional care and hospital food services, challenges faced by the hospital food services, different mechanisms of operation and the key indicators of food service quality and standards. The limitations in the current food service system in Sri Lankan health care settings and possible areas for improvement are also outlined.