Predicting Patient Satisfaction Levels Using Artificial Intelligence Technology for Food Service at ERI Soedewo RSPAD Gatot Soebroto

Suhermi, Rinto, Singgih, Sri Watini, Nova Ramadhona
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Abstract

Satisfaction is one aspect that assesses the quality of health services, namely in serving food in hospitals. The purpose of this study was to describe the level of patient satisfaction with food at the Eri Soedewo Pavilion, Gatot Soebroto Army Hospital. The results of a study of 47 patients in the Eri Soedewo Pavilion in June 2021 showed that the remaining food of patients who consumed 20%, 35 patients were categorized as good, while 12 patients had the remaining food consumed 20%, which was classified as not good. Therefore, researchers are interested in conducting this research. Methods: The type of research used is observational with a cross-sectional design. Samples were taken using purposive sampling with inclusion criteria: male and female inpatients aged18 years admitted for at least two days, patients who received oral food from the hospital, were not illiterate and could communicate, had signed the PSP form and were willing as research samples. The model in this study was 47 patients taken in June 2021. Results: Based on the sample size calculation, 47 people were determined. The results of the level of patient satisfaction at the Eri Soedewo Pavilion, Gatot Soebroto Army Hospital, found that the performance of food serving has not met the minimum standard set, namely 90%. With a higher percentage of reality, namely with an average of 82.0%, the average expectation percentage is 76.7%. However, suppose the real results are compared with patient expectations. In that case, the result is that the patient is satisfied with the services provided. Artificial intelligence can assess medical data, food preferences, and patient feedback to improve food serving performance.
利用人工智能技术预测患者对食品服务的满意度
满意度是评估医疗服务质量的一个方面,即医院提供食物的质量。本研究的目的是描述病人对食物的满意度水平在Eri Soedewo亭,Gatot Soebroto陆军医院。2021年6月,对47名患者进行的一项研究结果显示,食用剩余食物20%的患者中,35名患者被归类为“良好”,而食用剩余食物20%的患者中,有12名患者被归类为“不良”。因此,研究人员有兴趣进行这项研究。方法:采用横断面设计的观察性研究。样本采用有目的抽样,纳入标准为:18岁住院至少2天的男性和女性患者,从医院接受口服食物的患者,非文盲且会沟通的患者,已签署PSP表格并愿意作为研究样本。本研究的模型为2021年6月选取的47例患者。结果:根据样本量计算,确定了47人。gaot Soebroto陆军医院Eri Soedewo Pavilion的患者满意度结果发现,食品服务的表现未达到最低标准,即90%。现实百分比较高,即平均为82.0%,平均期望百分比为76.7%。但是,假设实际结果与患者期望进行比较。在这种情况下,结果是病人对所提供的服务感到满意。人工智能可以评估医疗数据、食物偏好和患者反馈,以提高服务质量。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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