Researchers in Quebec developed a new 72-question tool to measure food quality in hospitals and nursing homes, addressing a gap in standardized healthcare food assessment. The tool evaluates facility menus and patient satisfaction with meals, with versions customized for short-term and long-term care settings. According to Gram Research analysis, expert review confirmed the tool’s clarity and relevance, making it ready for use across Quebec’s healthcare system.
Researchers in Quebec created a new tool to measure how good the food is in hospitals and nursing homes. The tool asks 72 questions about things like the menu choices, how food is prepared, and what patients think about their meals. According to Gram Research analysis, this standardized assessment tool fills an important gap in healthcare quality measurement. The tool was tested with food service managers, dietitians, and government experts to make sure the questions were clear and useful. This means hospitals across Quebec can now use the same method to check if they’re serving healthy, quality meals to patients and residents.
Key Statistics
A 2026 research study published in the Canadian Journal of Dietetic Practice and Research developed a 72-question assessment tool to measure food quality in Quebec healthcare facilities, with 37 questions about facility characteristics and menus, and 21-35 questions about patient satisfaction.
The food quality assessment tool underwent a two-round expert review process involving food service managers, registered dietitians, and government partners to ensure questions were clear and relevant to measuring healthcare food quality.
The new tool addresses a documented gap in scientific literature by providing the first standardized method to evaluate food quality across both short-term care hospitals and long-term care nursing homes in Quebec.
The Quick Take
- What they studied: Creating and testing a new questionnaire to measure the quality of food served to patients and residents in Quebec hospitals and nursing homes
- Who participated: Food service managers, registered dietitians, government partners, and healthcare experts who reviewed and refined the tool through a two-round evaluation process
- Key finding: Researchers developed a 72-question assessment tool with two main sections: one about the facility and menu (37 questions) and one about patient satisfaction with food (21-35 questions depending on facility type)
- What it means for you: If you’re a patient or resident in a Quebec healthcare facility, this tool helps ensure your hospital or nursing home can be fairly evaluated on the quality of meals they provide. For healthcare administrators, it provides a standardized way to measure and improve food quality across the province.
The Research Details
Researchers created a new measurement tool by first reviewing existing scientific literature about food quality in healthcare settings. They then talked with food service managers and registered dietitians working in hospitals and nursing homes to understand what questions would be most useful. The tool was refined using a Delphi method, which is a structured way to get expert feedback. In this process, experts reviewed the questions in two separate rounds, focusing on whether the questions were clear and whether they actually measured what they were supposed to measure. This back-and-forth process helped improve the tool before it was finalized.
The final tool has two main parts. The first part asks 37 questions about the healthcare facility itself and its menu—things like what food options are available, how meals are planned, and what ingredients are used. The second part asks patients or residents what they think about the food they’re eating. This second part has different versions for short-term care (like hospitals where people stay briefly) and long-term care (like nursing homes where people live for extended periods).
This approach is important because it combines expert knowledge with real-world feedback from the people who actually use the tool and eat the food.
Before this tool was created, there was no standard way to measure food quality across healthcare facilities in Quebec. Different hospitals and nursing homes might have used different methods or no formal evaluation at all. Having one consistent tool means all facilities can be measured fairly and compared. It also helps identify which facilities are doing well and which ones need improvement. This standardization is especially important in healthcare, where quality and safety are critical.
This study focused on developing and testing the tool’s clarity and relevance rather than measuring its actual performance in real healthcare settings. The tool was reviewed by relevant experts and users, which strengthens confidence in its design. However, the study doesn’t yet show whether the tool actually works well when used in practice or whether it reliably identifies differences in food quality between facilities. Future research will need to test the tool in actual hospitals and nursing homes to confirm it works as intended.
What the Results Show
The research team successfully created a 72-question tool specifically designed for Quebec healthcare facilities. The tool is divided into two main sections that work together to give a complete picture of food quality. Part 1 contains 37 questions about the facility and menu characteristics. These questions cover practical details like what types of meals are offered, how menus are designed, what ingredients are used, and how food is prepared and served. Part 2 measures what patients and residents actually think about the food they’re eating, with 21 questions for short-term care facilities and 35 questions for long-term care facilities. The difference in question numbers reflects the different needs and concerns of patients in hospitals versus nursing homes.
The tool was refined through a two-round expert review process. In the first round, experts and potential users reviewed all the questions and provided feedback on clarity and relevance. Based on this feedback, the research team made changes and improvements. In the second round, experts reviewed the revised tool again to confirm the changes were helpful. This process ensured that the final tool uses clear language and asks questions that actually matter for measuring food quality.
The development process also revealed that this tool fills an important gap in Quebec’s healthcare system. Before this research, there was no standardized way to evaluate food quality across different types of healthcare facilities in the province. This tool now provides that standardized approach, which means hospitals and nursing homes can be evaluated consistently and fairly.
The research identified that different types of healthcare facilities need slightly different assessment approaches. Long-term care facilities required more questions (35) about patient perception compared to short-term care facilities (21 questions). This suggests that residents in nursing homes have different concerns or more detailed opinions about food quality than hospital patients who stay for shorter periods. The tool’s flexibility to accommodate these differences shows it was thoughtfully designed for real-world use.
According to Gram Research analysis, this tool addresses a documented gap in the scientific literature. Previous research showed that while food quality in healthcare is important for patient outcomes, there was no standardized measurement tool designed specifically for the Quebec context. This new tool builds on international best practices and scientific evidence about what makes food quality important in healthcare settings, while adapting these concepts to fit Quebec’s specific healthcare system and culture.
This study focused on developing and testing the tool’s design and clarity, not on testing whether it actually works in real healthcare settings. The research team didn’t yet measure whether the tool reliably identifies differences in food quality between facilities or whether it predicts patient satisfaction or health outcomes. The sample size of expert reviewers wasn’t specified in the study, so we don’t know exactly how many people provided feedback. Additionally, the tool was developed specifically for Quebec, so it may need adjustments to work well in other provinces or countries with different healthcare systems and food cultures.
The Bottom Line
Healthcare facilities in Quebec should consider using this tool to systematically evaluate the quality of food they provide. The tool is designed to be practical and clear, making it feasible for food service managers and dietitians to use. Government agencies and healthcare administrators should consider adopting this tool as a standard for measuring food quality across the province. This would allow fair comparison between facilities and help identify areas for improvement. Confidence level: Moderate. The tool has been carefully designed and reviewed by experts, but real-world testing in actual facilities will provide stronger evidence of its usefulness.
Food service managers and dietitians in hospitals and nursing homes should care about this tool because it provides a standardized way to evaluate their work. Healthcare administrators and government officials should care because it helps ensure consistent quality across facilities. Patients and residents should care because better evaluation tools can lead to improvements in the meals they receive. Family members of people in healthcare facilities may also be interested in whether their loved one’s facility is using quality assessment methods. This tool is specifically designed for Quebec’s healthcare system, so it’s most relevant to facilities in that province.
The tool is now ready to be used in healthcare facilities, but seeing actual improvements in food quality will depend on how facilities respond to the evaluation results. If a facility identifies problems through the tool, making changes could take weeks to months depending on the complexity of the issues. Patients and residents might notice improvements in meal quality within a few weeks if facilities make menu or preparation changes based on the assessment results.
Frequently Asked Questions
How do hospitals measure food quality for patients?
Hospitals now have a standardized 72-question tool developed for Quebec facilities. It evaluates menu options, food preparation, and patient satisfaction with meals. This allows consistent measurement across different hospitals and nursing homes in the province.
What makes this food quality tool different from other assessment methods?
This tool was specifically designed for Quebec’s healthcare system and combines expert evaluation of facility menus with patient feedback about actual meal experiences. It’s customized for different facility types and underwent expert review to ensure clarity and relevance.
Can patients use this tool to complain about hospital food?
The tool is designed for healthcare administrators and food service managers to systematically evaluate food quality. However, the patient satisfaction section captures resident and patient opinions about meals, which can drive improvements in food quality and menu options.
Will this tool improve the food I eat in a nursing home?
The tool provides a way to identify food quality problems, but actual improvements depend on how facilities respond to the results. If your facility uses the tool and acts on the findings, you may see menu improvements, better food preparation, or more food choices within weeks to months.
Is this tool used in all Canadian hospitals?
This tool was specifically developed for Quebec healthcare facilities and reflects Quebec’s healthcare system. Other provinces may need to adapt it for their own systems. It’s not yet a standard across all Canadian hospitals.
Want to Apply This Research?
- If you’re a patient or resident, track your meal satisfaction weekly by rating your meals on a scale of 1-10 and noting which meals you enjoyed most and least. This personal data can help you discuss food quality with your healthcare team and contribute to facility improvement efforts.
- Healthcare facilities using this tool could implement a feedback system where patients rate meals through a simple app or paper form. This creates a direct connection between patient feedback and quality improvement, making food quality a visible priority in the facility.
- Facilities should conduct formal food quality assessments using this tool at least quarterly, tracking results over time to identify trends. They should also establish a system for regularly collecting patient feedback on meals and reviewing this data alongside the formal assessment results to ensure continuous improvement.
This article describes a research tool for measuring food quality in healthcare facilities. It is not medical advice and should not be used to diagnose or treat any health condition. If you have concerns about nutrition or food quality in a healthcare setting, speak with a registered dietitian or healthcare provider. The tool described is designed for healthcare administrators and professionals, not for individual medical decision-making. Results from this tool should be interpreted by qualified healthcare professionals in the context of individual patient needs.
This research translation is published by Gram Research, the science division of Gram, an AI-powered nutrition tracking app.