Evaluation of factors affecting the food consumption levels of inpatients in a Turkish armed forces training hospital

The aims of this study are to determine how patients hospitalized in a Turkish Armed Forces Training Hospital perceive different attributes of food and food services and to determine factors affecting the level of food consumption.This study was conducted in Gulhane Military Medical Academy Training Hospital, with 1000 beds. A questionnaire was used to determine the patients’ perception of the food quality and levels of food consumption.It was found that 44.4% of the patients consumed all of the food provided, 28.9% of patients consumed the half, 23.5% of patients consumed some and 3.2% of patients did not consume any of their meals. Logistic regression analysis was used to identify patients who did not consume 50% or more of their food. It was found that non-surgical patients (OR = 0.498; p = 0.022), and those dissatisfied with the taste and smell of food (OR = 4.272; p = 0.000) and the appearance of food (OR = 3.161; p = 0.003) were more likely to be in the patient group who reported not consuming at least 50% of the food provided.