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Understanding Patient Satisfaction w...

Gebhardt, Miriam Elizabeth.

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Understanding Patient Satisfaction with Food Temperature.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Understanding Patient Satisfaction with Food Temperature./
Author:	Gebhardt, Miriam Elizabeth.
Description:	104 p.
Notes:	Source: Masters Abstracts International, Volume: 49-06, page: .
Contained By:	Masters Abstracts International49-06.
Subject:	Health Sciences, Nutrition. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1495811
ISBN:	9781124670133

Understanding Patient Satisfaction with Food Temperature.
Gebhardt, Miriam Elizabeth.

Understanding Patient Satisfaction with Food Temperature. - 104 p.

Source: Masters Abstracts International, Volume: 49-06, page: .

Thesis (M.S.)--Rush University, 2011.

The purpose of this study was to explore factors influencing patient satisfaction with food temperature. Rush University Medical Center post discharge patient satisfaction data were analyzed for relationships among satisfaction rating and five demographic variables. Inpatient interviews were completed to identify foods perceived to have unsatisfactory temperatures. Temperatures of identified foods were collected and analyzed during tray assembly and delivery. Temperature ratings differed based on age, with younger patients more satisfied than older individuals. Foods perceived to have unsatisfactory temperatures were breakfast entrees such as scrambled eggs and pancakes, hot beverages, and dinner entrees such as chicken tenders. The greatest temperature loss occurred during the tray assembly process. The heated bases maintained food temperature for approximately 24 minutes.

ISBN: 9781124670133Subjects--Topical Terms:

1017801
Health Sciences, Nutrition.

Understanding Patient Satisfaction with Food Temperature.
LDR:01721nam 2200277 4500 001 1405621
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020 $a 9781124670133
035 $a (UMI)AAI1495811
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040 $a UMI $c UMI
100 1 $a Gebhardt, Miriam Elizabeth. $3 1685022
245 1 0 $a Understanding Patient Satisfaction with Food Temperature.
300 $a 104 p.
500 $a Source: Masters Abstracts International, Volume: 49-06, page: .
500 $a Adviser: Mary B. Gregoire.
502 $a Thesis (M.S.)--Rush University, 2011.
520 $a The purpose of this study was to explore factors influencing patient satisfaction with food temperature. Rush University Medical Center post discharge patient satisfaction data were analyzed for relationships among satisfaction rating and five demographic variables. Inpatient interviews were completed to identify foods perceived to have unsatisfactory temperatures. Temperatures of identified foods were collected and analyzed during tray assembly and delivery. Temperature ratings differed based on age, with younger patients more satisfied than older individuals. Foods perceived to have unsatisfactory temperatures were breakfast entrees such as scrambled eggs and pancakes, hot beverages, and dinner entrees such as chicken tenders. The greatest temperature loss occurred during the tray assembly process. The heated bases maintained food temperature for approximately 24 minutes.
590 $a School code: 0821.
650 4 $a Health Sciences, Nutrition. $3 1017801
650 4 $a Health Sciences, Health Care Management. $3 1017922
690 $a 0570
690 $a 0769
710 2 $a Rush University. $3 1261752
773 0 $t Masters Abstracts International $g 49-06.
790 1 0 $a Gregoire, Mary B., $e advisor
790 $a 0821
791 $a M.S.
792 $a 2011
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1495811