Hospital Nutrition Services and Patient Satisfaction in Hemodialysis Centers: A Cross-Sectional Study At Zliten Center for Kidney Services, Libya

Mohammed Ismail Abosalah; Waheedha Farveen; Naji Abdulsalam Ishkartu; Walid Faraj Naamat; Abdullah Ali Aboughuffah; Nada Albasheer Alhemaly

doi:10.64943/ljmas.v3i4.191

المؤلفون

Mohammed Ismail Abosalah Department of Health Management, Faculty of Health Sciences, Alasmarya Islamic University, Zliten, Libya
Waheedha Farveen Department of therapeutic nutrition, Faculty of Health Sciences Alasmarya Islamic University, Zliten, Libya
Naji Abdulsalam Ishkartu Department of Health Management, Faculty of Health Sciences, Alasmarya Islamic University, Zliten, Libya
Walid Faraj Naamat Department of Medical Laboratory, Faculty of Health Sciences, Alasmarya Islamic University, Zliten, Libya
Abdullah Ali Aboughuffah Department of Public Health, Faculty of Health Sciences, Alasmarya Islamic University, Zliten, Libya
Nada Albasheer Alhemaly Department of Public Health, Faculty of Medical Technology, University of Tripoli, Tripoli, Libya

DOI:

https://doi.org/10.64943/ljmas.v3i4.191

الكلمات المفتاحية:

Patient Satisfaction، Therapeutic Nutrition، Hemodialysis، Catering، Hospital Food Services، Healthcare Quality، Zliten، Libya

الملخص

Patient satisfaction with hospital catering services is a vital indicator of healthcare quality, particularly among hemodialysis patients whose nutritional requirements are highly specific and restrictive. Objective: This study aimed to assess and evaluate patient satisfaction with hospital catering services at the Hemodialysis Center in Zliten City, Libya. Methods: This study used a descriptive cross-sectional design with regard to the catering services provided to them. A total of 200 patients participated in the study, and data were collected using a structured questionnaire that included demographic information, Likert-scale items, and open-ended questions. The data were analyzed using descriptive statistics and Chi-square tests. The findings revealed that the majority of patients were male (59%) and within the age range of 40–65 years. The highest satisfaction levels were reported for food hygiene (4.0 ± 0.5) and food temperature (3.8 ± 0.8), while the lowest satisfaction scores were given to meal variety (2.8 ± 1.1) and dietary suitability (3.1 ± 1.0). Statistical analysis indicated a significant association between longer dialysis duration and dissatisfaction with meal variety (p = 0.013), while no significant differences were observed based on gender or age. Open-ended feedback further emphasized concerns about limited variety, bland taste, and the lack of meals tailored to cultural or dietary needs. Overall, the results highlight strengths in hygiene and food safety but reveal deficiencies in variety and dietary suitability. These findings suggest the need for improving hospital menus through greater diversification, cultural adaptation, and closer alignment with patients’ dietary requirements in order to enhance patient satisfaction and overall quality of Healthcare, Conclusion: The study highlights the need for improvements in hospital catering services, particularly in meal diversity and renal-specific dietary planning. Incorporating patient feedback into food service planning can enhance satisfaction, support nutritional care, and improve the overall treatment experience for hemodialysis patients. These findings can inform future quality improvement initiatives in Libyan hospital settings.