the satisfaction evaluation of nutrition unit in the largest teaching hospital in south of iran using satisfaction index

Background and purpose: the quality of cooking and serving food to patients and staff is one of the most important parts of providing services by the hospital hoteling, which could result in an increase in their satisfaction level. the present study was carried out to evaluate the satisfaction level of patients and staff in local domain. materials and methods: the current research was a cross-sectional analytical study carried out in the year 2015 on 1,160 clients in nutrition unit of nemazee hospital in shiraz (680 patients and 480 staff). the data-collecting instrument was a questionnaire constructed by the researcher in a 5-point scale of likert from very satisfied to very dissatisfied. the validity of the questionnaire was confirmed by experts and its reliability was confirmed through cronbach's alpha coefficient (0.81). data analysis was also performed through spss 20 using descriptive and inferential statistics including independent sample t- test, one-way anova, and one-sample t-test. results: mean and standard deviation of satisfaction of staff, patients and their caregivers with nutritional services was 3.06 ± 0.88, 3.17 ± 0.85, and 3.50± 0.84, respectively. the satisfaction levels of staff and patients were also 60.52 and 67.64 percent, respectively. conclusion: the results of the present study indicated a higher mean score of satisfaction above average (theoretical mean of 3) in all the studied groups, also this satisfaction level could be improved applying managerial skills, such as better planning, effective personnel development plan, education, and better use of materials in this unit.