Publication:

Influence of food properties on hospital meal consumption among inpatients in level four public hospitals in Nairobi City County, Kenya

Background Adequate food intake among hospitalized patients is essential for recovery and nutritional well-being. Despite investments in hospital catering services in Kenya, low inpatient food consumption persists. Sensory and qualitative food properties strongly influence acceptance and eating behavior. This study examined the influence of food attributes taste, texture, aroma, temperature, variety, and presentation on meal consumption among inpatients in two level four public hospitals in Nairobi County.

Methods A cross-sectional analytical study was conducted among 160 inpatients at Mbagathi and Mama Lucy Kibaki Hospitals using stratified random sampling. Data were collected through structured questionnaires and observation checklists. Quantitative data were analyzed using descriptive statistics, Pearson correlations, and multiple linear regression to assess associations between food properties and consumption levels.

Results Food properties showed a non-significant yet theoretically meaningful influence on food consumption, explaining 4.2% of the variance (R²=0.042, p=0.117). Texture approached significance (p=0.094). Observational findings indicated that hospital meals, though nutritionally adequate, lacked sensory appeal due to monotony, suboptimal temperature, and limited variety factors linked to higher plate waste, particularly of vegetables.

Conclusions Food properties are critical determinants of food consumption in public hospitals. Enhancing food variety, flavor, texture, temperature control and overall meal presentation can significantly improve intake and reduce plate waste. Hospital catering departments should incorporate sensory quality controls and patient-centered feedback mechanisms to guide meal planning.