Articles Vol. 67 No. 8 28/08/2026

THỰC TRẠNG VÀ SỰ HÀI LÒNG CỦA NGƯỜI BỆNH VỀ SỬ DỤNG SUẤT ĂN BỆNH LÝ TẠI BỆNH VIỆN QUÂN Y 103 NĂM 2025

Nguyen Duy Dong1,2, Nguyen Huy Luong1,2, Ta Thi Thu Thuy1,2, Nguyen Thi Bon1,2, Nguyen Thi Thuy An1,2, Bui Do Quynh Huong1,2, Chu Van Men3,4
1 103 Military Hospital, Vietnam Military Medical University
2 Bệnh viện Quân y 103, Học viện Quân y
3 Vietnam Military Medical University
4 Học viện Quân y
DOI: 10.52163/yhc.v67i8.6319
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Keywords
bệnh nhân nội trú; suất ăn bệnh viện; sử dụng suất ăn; sự hài lòng.
Abstract

Objectives: To describe the actual consumption of hospital meals, and patient satisfaction during inpatient care. Methods: A cross-sectional study was conducted among hospitalized patients receiving hospital meals. Meals were provided in a standardized manner, with an average energy provision of approximately 2000 kcal/day. Data on patient characteristics, meal consumption, and satisfaction were collected and analyzed using descriptive and comparative statistical methods.. Results: Although most patients reported satisfaction with hospital meals across multiple aspects (66.8–76.8%), only 51.4% consumed at least 75% of the provided meals. Nearly half of the patients (48.6%) consumed less than three-quarters of their meals, and 31.3% reported feeling hungry and requiring additional food outside the hospital-provided meals. Satisfaction levels differed significantly across sex, age groups, patient categories, and disease groups (p < 0.05). Conclusions: Despite relatively high patient satisfaction, actual food intake among hospitalized patients remains suboptimal and may not adequately meet individual nutritional needs. Monitoring food intake, enhancing nutrition counseling, and implementing appropriate nutritional support strategies are necessary to improve the effectiveness of inpatient nutritional care.

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