Nutrition Service Satisfaction as a Mediator Between Service Quality and Plate Waste: A Comprehensive Literature Review

Fitria Nur Rahmi; Farida Wahyu Ningtyias; Dewi Prihatini

doi:10.55927/cr345c94

Authors

Fitria Nur Rahmi Department of Public Health, Universitas Jember Author
Farida Wahyu Ningtyias Department of Public Health, Universitas Jember Author
Dewi Prihatini Department of Public Health, Universitas Jember Author

DOI:

https://doi.org/10.55927/cr345c94

Keywords:

Nutrition Service Quality, Patient Satisfaction, Plate Waste, Hospital Foodservice

Abstract

This literature review analyzes the mediating role of nutrition service satisfaction in the relationship between nutrition service quality and plate waste among hospitalized patients. The review was conducted to determine the factors that influence food waste in hospitalized patients, which not only reflects inefficiency in nutritional services but also poses a risk to patient recovery and the quality of food management. Drawing from 30 empirical studies published between 2018 and 2024 in international Scopus-indexed journals and nationally accredited SINTA journals, this review synthesizes evidence showing that key service quality dimensions such as meal, menu variety, temperature consistency, timeliness of delivery, food hygiene, and staff communication significantly influence patient satisfaction with hospital nutrition services. The findings further highlight that plate waste functions not only as a measure of operational efficiency but also as a sensitive indicator of patient-perceived service quality and nutritional care effectiveness. This review concludes that enhancing patient-centered nutrition service quality and strengthening satisfaction-driven interventions are essential strategies for minimizing plate waste and optimizing hospital nutrition service performance

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