Table 3.

Crude and adjusted analysis of patient characteristics, hospital admission and food catering factors in relation to overall perceived satisfaction (outcome): hospital patients aged 18+ years, Florence, Italy, November–December 2009

	Crude*			Adjusted for other variables†
Exposure variable	OR	95 % CI	P	OR	95 % CI	P
FQ factor	6·07	4·93, 7·48	<0·001	17·21	12·27, 24·16	<0·001
MSQ factor	2·41	2·03, 2·85	<0·001	6·16	4·71, 8·06	<0·001
HQ factor	1·61	1·37, 1·89	<0·001	3·09	2·45, 3·90	<0·001
SI factor	1·30	1·13, 1·51	<0·001	1·75	1·44, 2·13	<0·001
I am disturbed by the noise of finished meal trays being removed	0·99	0·91, 1·07	0·758	1·00		–
The hospital smells stop me from enjoying my meals	0·88	0·80, 0·96	0·003	1·06	0·92, 1·23	0·382
Age	1·01	1·01, 1·02	<0·001	0·99	0·98, 1·00	0·207
Gender
Female	1·00		–	1·00		–
Male	1·35	1·05, 1·72	0·018	1·53	1·06, 2·21	0·024
Appetite
Normal	1·00		–	1·00		–
Worse than normal	0·36	0·27, 0·48	<0·001	0·78	0·50, 1·24	0·300
Better than normal	1·06	0·68, 1·70	0·763	1·24	0·70, 2·23	0·457
Length of stay
<7 d	1·00		–	1·00		–
7–14 d	0·73	0·55, 0·99	0·040	0·92	0·59, 1·45	0·739
14–21 d	0·33	0·21, 0·51	0·001	0·75	0·38, 1·49	0·415
1–2 months	0·46	0·21, 0·99	0·047	0·93	0·33, 2·65	0·899
>2 months	0·43	0·21, 0·85	0·016	1·06	0·38, 2·93	0·910
Type of diet
Standard/diabetic/cardiac menu	1·00		–
High-protein/high-energy menu	1·72	0·90, 3·29	0·103
Restricted diet for medical reasons	0·96	0·70, 1·31	0·780
Minced or pureed diet	1·75	0·40, 7·64	0·457
Not known	1·32	0·78, 2·22	0·304

FQ, food quality; MSQ, meal service quality; HQ, hunger and quantity; SI, staff/service issues.

*Odds ratios calculated with single variables (exposure) and overall perceived satisfaction (outcome).

†Odds ratios calculated with single variables (exposure), adjusted for all the others, and overall perceived satisfaction (outcome).