Impact of the Leadership of Dieticians on Hospital Food Service Quality

Hospital food service quality plays a crucial role in patient satisfaction, recovery, and overall healthcare outcomes. Effective leadership of dietitians significantly enhanced meal delivery efficiency, reduced food waste, and improved patient experience and satisfaction. Despite this, research on the specific leadership impact of dietitians remains limited, particularly in non-Western healthcare settings. This systematic review synthesizes findings from 20 peer-reviewed studies, identified through the Scopus database, examining the leadership of dietitians impacting hospital food services. Key themes uncovered include operational efficiency, patient satisfaction, staff development, and food safety compliance. Transformational and collaborative leadership styles were linked to improved service delivery, enhanced team performance, and adherence to safety standards. These findings highlight the need for further research, particularly longitudinal studies and investigations in diverse healthcare settings. Future research can also include quantitative studies measuring the long-term impact of dietitian leadership on patient satisfaction and food waste reduction, and qualitative studies exploring the lived experiences of dietitians in hospital food services. Addressing these gaps will contribute to optimizing hospital nutrition services and improving patient-centered care.