Measuring Food Service Satisfaction amongst Residents Living in Nursing Homes—A New and Valid Person-Centered Approach

Abstract

Resident satisfaction with food services contributes to health and wellbeing. Measuring resident satisfaction is important; however, the small number of existing food service satisfaction questionnaires (FSSQs) are outdated, lack rigorous psychometric testing and do not reflect the shift to person-centered care. This study aimed to develop a valid and reliable FSSQ. Content validity was established by conducting interviews with residents, a systematic literature review and consultation with an expert panel. Data from 387 residents were used to establish construct validity (Principal Components Analysis), internal consistency (Cronbach’s alpha) and temporal stability (Gwet’s AC). The result was a three factor, 25-item scale with good/excellent internal consistency: Factor One (13 items–good food/service, α = 0.896), Factor Two (seven items–resident choice/food availability α = 0.648) and Factor Three (five items–resident participation/staff assistance, α = 0.729). Temporal stability was good/very good (Gwet’s AC 0.6242–0.9799 (p ® standards for excellence and incorporates person-centered care. The questionnaire is simple to use and interpret, providing food service managers with an accurate and reliable measure of resident satisfaction and assisting them in providing a meal and dining experience that supports the health and wellbeing of residents.

Keywords

• food service satisfaction
• nursing home
• residential aged care home
• psychometric properties
• questionnaire
• malnutrition