Researchers at a large Spanish hospital asked 363 patients about their hospital meals to see if they were satisfied and eating enough. They found that most patients liked their food, especially how hot it was and how it looked. About 78% of patients ate at least half of what was served to them. This is good news because when patients enjoy their hospital food and eat more of it, they get better nutrition while recovering from illness. The study shows that hospitals can help patients heal better by serving food that tastes good and arrives at the right temperature.

The Quick Take

  • What they studied: Whether hospitalized patients were happy with their hospital meals and how much food they actually ate
  • Who participated: 363 patients staying at a large teaching hospital in Spain, with an average age of 44 years, staying for about 2 weeks on average
  • Key finding: About 78% of patients ate at least half of their meal tray, and patients gave the overall menu a satisfaction score of 7.4 out of 10. Most patients were happy with how hot the food was (88%), how it looked (80%), and how it was prepared (78%)
  • What it means for you: If you’re in the hospital, the food quality matters for your recovery. Hospitals that serve appealing meals at good temperatures may help patients eat better and get the nutrition they need to heal. However, this study only looked at one hospital, so results may differ elsewhere

The Research Details

Researchers conducted a snapshot study at one large hospital in Spain, collecting information from 363 patients at different times. They asked patients to fill out surveys about their hospital meals and eating habits. The patients were on different types of diets—some basic, some therapeutic (special diets for specific conditions), and some customized just for them. The researchers looked at things like the patient’s age, whether they had stomach problems or trouble chewing, how much of their meal they ate, and what they thought about the temperature, appearance, preparation, and timing of their food.

This type of study is called cross-sectional because it takes a snapshot at one point in time rather than following patients over months or years. The researchers collected information from patients as they came through the hospital, one after another, which is called consecutive sampling.

Understanding how satisfied patients are with hospital food is important because when patients enjoy their meals, they eat more. Eating more means getting better nutrition, which helps the body fight illness and heal faster. Many hospitalized patients struggle with poor nutrition, which can slow their recovery. By studying what makes patients happy with their meals, hospitals can improve their food services and help patients get healthier.

This study has good points and some limitations. The good points: it included a decent number of patients (363), it looked at real patients in a real hospital setting, and it asked about specific details like food temperature and presentation. The limitations: it only looked at one hospital in Spain, so the results might not apply everywhere; it was a one-time snapshot rather than following patients over time; and it didn’t measure whether better meal satisfaction actually led to better health outcomes

What the Results Show

The researchers found that most hospitalized patients were reasonably happy with their meals. On a scale of 1 to 10, patients gave the overall menu a score of 7.4, which is solidly positive. About 78% of patients ate at least half of the food on their tray, which suggests they found the meals acceptable enough to consume a meaningful amount.

When asked about specific aspects of the meals, patients were most satisfied with the temperature of the food—88% rated this positively. This makes sense because cold soup or lukewarm main dishes can be unappetizing. About 80% were happy with how the food looked on the plate, and 78% approved of how it was prepared. The timing of meals was rated positively by 72% of patients, which was the lowest score but still showed general satisfaction.

The patients in the study had an average age of 44 years and stayed in the hospital for about 2 weeks. The fact that most patients ate a reasonable portion of their meals suggests that the hospital’s food service was doing a good job of providing meals that patients actually wanted to eat.

The study also looked at whether certain patient characteristics affected their satisfaction. Patients with digestive symptoms or chewing difficulties were included in the analysis, though the abstract doesn’t detail how these conditions affected their satisfaction levels. The fact that patients on different types of diets (basic, therapeutic, and individualized) were all included suggests that the hospital was successfully serving diverse patient needs.

This research fits into a broader concern in Spanish hospitals about malnutrition among patients. Previous research has shown that poor nutrition during hospitalization can slow recovery and increase complications. This study suggests that at least one major hospital is doing well at making food appealing enough that patients eat adequate amounts. However, the study doesn’t compare results to other hospitals or to previous years at the same hospital, so we can’t say whether this represents improvement or how it compares to other facilities.

Several important limitations should be noted: First, this study only looked at one hospital in one city in Spain, so the results may not apply to other hospitals or countries with different food services. Second, it was a one-time survey rather than following patients over time, so we don’t know if satisfaction stayed the same or changed. Third, the study didn’t measure whether patients who were more satisfied actually had better health outcomes or recovered faster. Fourth, the study didn’t explore why the 22% of patients who ate less than half their meal were dissatisfied—was it the food quality, their illness, or other factors? Finally, we don’t know the response rate to the survey, so it’s possible that only the most satisfied patients chose to respond

The Bottom Line

Based on this research, hospitals should prioritize keeping food at the right temperature, making meals look appetizing, and ensuring good food preparation. These appear to be the factors that matter most to patients. However, this is just one study at one hospital, so hospitals should also gather feedback from their own patients. If you’re a hospital administrator, consider surveying your patients about meal satisfaction and using that feedback to improve your food service. If you’re a patient advocate, you can use this research to argue that meal quality matters for patient recovery.

Hospital administrators and food service directors should care most about this research, as it provides evidence that meal satisfaction directly affects how much patients eat. Patients and their families should care because it shows that hospital food quality can be improved and that speaking up about meal satisfaction is important. Healthcare providers should care because better-nourished patients tend to recover faster. However, this study is specific to one hospital, so results may vary elsewhere.

Changes in patient eating habits and satisfaction could happen relatively quickly—within days to weeks of improving food service. However, improvements in actual health outcomes from better nutrition typically take longer, usually several weeks to months, depending on the patient’s condition

Want to Apply This Research?

  • If using a hospital nutrition app, track daily meal consumption as a percentage of what’s served (e.g., ‘ate 75% of breakfast tray’). Also rate satisfaction with specific aspects: temperature (1-10), appearance (1-10), and taste (1-10). This creates a clear picture of which meals are most appealing and when appetite is lowest
  • Use the app to set a goal of eating at least 75% of each meal tray. If satisfaction scores are low for certain meals, use the app to request modifications (like different temperature, portion size, or timing) before the next meal. Share your satisfaction ratings with hospital staff so they can improve service
  • Track meal satisfaction and intake daily during hospitalization. Look for patterns—do certain meals score higher? Does satisfaction improve or decline over the hospital stay? Share weekly summaries with your care team to identify which foods help you eat more and feel better. After discharge, you can review this data to understand your eating patterns during recovery

This study examined patient satisfaction with hospital meals at one specific hospital in Spain and should not be considered medical advice. Results may not apply to all hospitals or healthcare settings. If you are hospitalized and have concerns about your nutrition or meal quality, speak directly with your healthcare team, doctor, or hospital dietitian. This research suggests that meal satisfaction may influence eating habits, but it does not prove that improving meal satisfaction will directly improve health outcomes. Always follow your doctor’s dietary recommendations, especially if you have specific medical conditions or dietary restrictions. If you have difficulty eating or concerns about malnutrition during hospitalization, inform your medical team immediately.