Patient Satisfaction and Food Waste in Obstetrics And Gynaecology Wards

Figures & data

Table 1 Socio-Demographic Characteristics of the Participants

Socio-Demographic Characteristics		Southern Hospital	Northern Hospital	p value
Age	18–49 50–99 Total	211 (76.7%) 64 (23.3%) 275 (100%)	180 (65.6%) 95 (34.5%) 275 (100%)	0.004
Marital Status	Unmarried Married Other Total	42 (15.3%) 220 (80.0%) 13 (4.7%) 275 (100%)	105 (38.2%) 160 (58.2%) 10 (3.6%) 275 (100%)	<0.001
Education	≤Primary School Middle school High school Degree Total	13 (4.7%) 73 (26.6%) 133 (48.5%) 55 (20,2%) 274 (100%)	8 (3.1%) 43 (16.9%) 117 (46.1%) 86 (33.9%) 254 (100%)	<0.001
Employment	Housewife/Unemployed Employed Total	118 (42.9%) 157 (57.1%) 275 (100%)	77 (28.0%) 198 (72.0%) 275 (100%)	<0.001
Nationality	Italian Not Italian Total	241 (87.6%) 34 (12.4%) 275 (100%)	232 (84.4%) 43 (15.6%) 275 (100%)	0.325

Table 2 Food Quality and Expectation for Food Quality in the Two Hospitals of North and South Italy

Variables		Southern Hospital	Northern Hospital	Crude p value	Adj. p value^°
Food Quality	Poor* Good Total	176 (64.0%) 99 (36.0%) 275 (100%)	126 (45.8%) 149 (54.2%) 275 (100%)	<0.001	<0.001
Expectation	Low** High None Total	79 (28.7%) 87 (31.6%) 109 (39.7%) 275 (100%)	30 (10.9%) 191 (69.5%) 54 (19.6%) 275 (100%)	<0.001	<0.001

Notes: *Poor includes: very poor, poor and sufficient. Good includes: good and very good. **Low includes: none, little and enough. High includes: much and very much. ^°Multivariate logistic regression (in the model, the following variables of Table 1 with a p≤0.25 have been included: age, marital status, education, employment).

Table 3 Food Quality Disaggregated for Expectation in the Two Hospitals of North and South Italy

Expectation	Food Quality		Total
	Poor	Good
Low Expectation	172 (58.9%)	120 (41.1%)	292 (100%)
High Expectation	28 (29.5%)	67 (70.5%)	95 (100%)
Total	200 (51.7%)	187 (48.3%)	387 (100%)
Crude	OR = 3.43	C.I. = 2.08–5.64	p = <0.001
Mantel Haenszel	OR* = 3.22	C.I. = 1.95–5.35	p = <0.001
Homogeneity Test			p = 0.63

Note: *After stratification for the two hospitals.

Abbreviations: OR, odds ratio; C.I., confidence interval.

Table 4 Opinions of Patients Regarding Food Quality and Foodservice

Variables		Southern Hospital	Northern Hospital	Crude p value	Adj. p value^°
Importance placed on meal	Little* Much Total	75 (27.3%) 200 (72.7%) 275 (100%)	203 (73.8%) 72 (26.2%) 275 (100%)	<0.001	<0.001
Food Safety	Poor** Good Total	23 (8.8%) 238 (91.2%) 261 (100%)	39 (14.2%) 235 (85.8%) 274 (100%)	0.060	0.202
Food Presentation	Poor Good Total	201 (73.1%) 74 (26.9%) 275 (100%)	118 (43.4%) 154 (56.6%) 272 (100%)	<0.001	<0.001
Food Variety	Poor Good Total	189 (68.7%) 86 (31.3%) 275 (100%)	120 (43.6%) 155 (56.4%) 275 (100%)	<0.001	<0.001
Satisfaction with Foodservice	Poor Good Total	170 (61.8%) 105 (38.2%) 275 (100%)	125 (45.5%) 150 (54.5%) 275 (100%)	<0.001	0.001
Courtesy of the staff	Never*** Always Total	17 (6.2%) 257 (93.8%) 274 (100%)	35 (12.8%) 239 (87.2%) 274 (100%)	0.010	0.011
Food brought in from outside	Never Always Total	192 (69.8%) 83 (30.2%) 275 (100%)	268(97.8%) 6 (2.2%) 274 (100%)	<0.001	<0.001

Notes: *Little includes: none, little and enough. Much includes: much and very much. **Poor includes: very poor, poor and sufficient. Good includes: good and very good. ***Never includes: never, rarely and sometimes. Always includes: often and always. ^°Multivariate logistic regression (in the model, the following variables of Table 1 with a p≤0.25 have been included: age, marital status, education, employment).

Table 5 Patients Who Claim to Have Discarded 50% or More Than 50% of Each Single Dish

Dishes	Southern Hospital	Northern Hospital
First Plate	144 (52.4%)	26 (9.5%)
Second Plate	137 (49.8%)	37 (13.5%)
Side Plate	170 (61.8%)	33 (12.0%)

Table 6 Food Waste by Single Dish and for the Two Hospitals According to the Patients’ Evaluation (See Methodology for Calculation)

Dishes	Percentage of Food Wasted
	Southern Hospital %	Northern Hospital %
First Plate	39.2%	15.9%
Second Plate	37.6%	15.6%
Side Plate	53.9%	13.6%
Fruit	38.9%	15.5%
Total*	41.7%	15.3%

Note: *Weighted mean of the four dishes.