Over the past several decades, health care reforms, restructuring, and constrained budgets have forced the examination of all costs within the health care system.

The aging population, increasing rates of diet-related chronic disease, and therefore the rapid pace of change also are placing significant stress on the health system. Within the era of very limited budget increases, hospitals are pressured to cheap costs and find efficiencies. while enhancing service delivery and improving patient outcomes. At an equivalent time, there has been increasing specialization in patient-centered care and value-based health care, as hospitals are ever more aware of their impact on patients, staff, communities, the health system, the environment, and society at large.
Awareness is returning and spreading that good food in hospitals is a component of health and healing. Numerous food vendors are taking this opportunity to advance healthy food patients.

A nutritious food that tastes good also can impact patient experience and patient satisfaction and may contribute to a patient’s overall sense of well-being and hopefulness on the road to recovery.

A report by the Saskatchewan Health Quality Council supported acute care patient experience survey data from 2012 to 2019, found that patients are fourfold more likely to rate their hospital as “10 out of 10 – best hospital possible” when they rate the standard of the food (taste, temperature, variety) as excellent. The patients’ satisfaction with hospital food is regularly accounted for, whether through multiple kinds of surveys. there’s a requirement for validated patient food satisfaction surveys which will be used across regions or across the whole country, to get patient feedback, determine best practices, and benchmark more widely.

Alternative models for serving food to patients became more common over the past decade approximately . These include the menu cards, dining on-demand, patient room service, and other models. Key informants indicated that these innovations positively impact patient satisfaction and help to scale back garbage. Lower waste costs may offset increased labor costs sometimes related to on-demand foodservice models. In sectors including psychological state , rehabilitation, and children’s hospitals, approaches that enable patients to form choices about their food, or maybe prepare or select their own food in serveries are expanding. So, we provide food for patients as their recommended diet and to their attendants who are not able to go outside for food or can’t eat outside food. Food is also available for hospital staff in a single call.