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Table 3 Results of the Patient Satisfaction with Clinical Nutrition Services survey

From: Implementing a standardised perioperative nutrition care pathway in upper gastrointestinal cancer surgery: a mixed-methods analysis of implementation using the Consolidated Framework for Implementation Research

Survey Item (rating from 1 to 5)a

Score 3/5

N (%) participants

Score 4/5

N (%) participants

Score 5/5

N (%) participants

Perceived health benefits

 1. The care I received from the dietitian has improved my general health

3 (16.7)

8 (44.4)

7 (38.9)

 2. The care I received from the dietitian has improved the results of my medical treatment

3 (16.7)

7 (38.9)

8 (44.4)

 3. The care I received from the dietitian has helped me to recovery faster

4 (22.2)

7 (38.9)

7 (38.9)

 4. The care I received from the dietitian has helped my body to heal

3 (16.7)

7 (38.9)

8 (44.4)

Staff presentation and interpersonal skill

 5. The dietitian listened carefully to what I had to say

1 (5.6)

5 (27.8)

12 (66.7)

 6. The dietitian was attentive to my needs

0 (0)

6 (33.3)

12 (66.7)

 7. The dietitian came up with a good plan for helping me

0 (0)

8 (44.4)

10 (55.6)

 8. The dietitian was well presented

1 (5.6)

5 (27.8)

12 (66.7)

 9. The dietitian was polite and courteous

0 (0)

5 (27.8)

13 (72.2)

 10. The dietitian was friendly

0 (0)

6 (33.3)

12 (66.7)

Fulfilled expectations

 11. The nutrition care I received was helpful

0 (0)

10 (55.6)

8 (44.4)

 12. The nutrition care I received met my expectations

2 (11.1)

7 (38.9)

9 (50.0)

 13. I would recommend the nutrition service to other members of the community

1 (5.6)

6 (33.3)

11 (61.1)

Written materials

 14. The written materials were of a high standard

2 (11.1)

8 (44.4)

8 (44.4)

 15. I found the written information very easy to understand

2 (11.1)

8 (44.4)

8 (44.4)

 16. The written information was easy to read

3 (16.7)

7 (38.9)

8 (44.4)

 17. The written information made sense

1 (5.6)

9 (50.0)

8 (44.4)

 18. The written information was well presented

1 (5.6)

9 (50.0)

8 (44.4)

Overall service

 19. Overall, the nutrition service was

1 (5.6)

6 (33.3)

11 (61.1)

  1. aRating for items 1–18 was 1 = strongly disagree to 5 = strongly agree. Rating for item 19 was 1 = very poor to 5 = very good