Patient Satisfaction and Nutrition Understanding
Honors Capstone Project
1
Advisor(s)
Jamie Hunsicker, Sarah Bassitt
Confirmation
1
Document Type
Paper
Location
ONU McIntosh Center; Wishing Well
Start Date
8-4-2025 2:45 PM
End Date
8-4-2025 3:00 PM
Abstract
Problem: Patients in the hospital are given a standardized menus with food options that may not promote optimal health and healing. Many hospitalized patients are on specific diets related to their medical conditions. When patients on these specific diets try to order meals outside the bounds of their dietary guidelines, they are told “no” without being told why or what they can have.
Aim: The aim of this study is to measure patient satisfaction regarding their meals when they receive a general menu as compared to patients who are given specific menus and nutrition education catered to their medical problems.
Methods: This will be a quasi-experimental single blind design. Patients will be randomly assigned into the control group (patients given the general menu) and the intervention group (patients given a menu related to their specific medical condition and nutritional support). At the end of their hospital stay, all patients will complete a survey measuring satisfaction and nutritional knowledge.
Conclusion: It is expected that patients who had the menus related to their specific medical condition will have higher satisfaction with their meals. Additionally, because of the intervention group received additional nutritional support, they will have a greater understanding of their nutritional needs. This will lead to increased patient compliance with these diets and improved health outcomes.
Recommended Citation
Solomon, Hayley A., "Patient Satisfaction and Nutrition Understanding" (2025). ONU Student Research Colloquium. 15.
https://digitalcommons.onu.edu/student_research_colloquium/2025/Papers/15
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Patient Satisfaction and Nutrition Understanding
ONU McIntosh Center; Wishing Well
Problem: Patients in the hospital are given a standardized menus with food options that may not promote optimal health and healing. Many hospitalized patients are on specific diets related to their medical conditions. When patients on these specific diets try to order meals outside the bounds of their dietary guidelines, they are told “no” without being told why or what they can have.
Aim: The aim of this study is to measure patient satisfaction regarding their meals when they receive a general menu as compared to patients who are given specific menus and nutrition education catered to their medical problems.
Methods: This will be a quasi-experimental single blind design. Patients will be randomly assigned into the control group (patients given the general menu) and the intervention group (patients given a menu related to their specific medical condition and nutritional support). At the end of their hospital stay, all patients will complete a survey measuring satisfaction and nutritional knowledge.
Conclusion: It is expected that patients who had the menus related to their specific medical condition will have higher satisfaction with their meals. Additionally, because of the intervention group received additional nutritional support, they will have a greater understanding of their nutritional needs. This will lead to increased patient compliance with these diets and improved health outcomes.