Abstract
This article is reprinted from the August 2011 issue of the Journal of the American Dietetic Association (2011;111(8):1118-1123). In 2003, hospital food quality ranked lowest of 10 items measured on a scale of satisfaction, according to a Press Ganey survey of 1.8 million patients (1). Since then, hospital foodservice has dramatically remade itself, employing chefs, using more fresh and seasonal ingredients, offering cook-to-order room service, and increasing the number of choices for each meal (2).
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