Kvalitativ innehållsanalys av Nationell patientenkät på kirurgidivisionen på ett sjukhus i Mellansverige, 2012.

Sammanfattning: Aim: On the basis of the Swedish 2012 National Patient Survey and its open answers, study how patients experienced the quality of care during hospitalization in a surgical division Method: In this study, 306 patients' responses was compiled and analyzed by qualitative content analysis and reported descriptively in running text. Results: The way patients were treated by staff was experienced by respondents mainly as positive. The staffs’ courteous and sympathetic attitudes were appreciated. The food that was served was described as substandard, distasteful and dull. The cleanliness of the hospital departments were reported to be inadequate, particularly in washrooms. Feelings of discomfort, invasion of privacy and disturbed sleep arose by sharing rooms with other patients and patients of the opposite sex. Medical professionals were experienced as rushed and stressful. This worried the respondents, as it could result in an increased risk of mistakes being made and that care meetings and information disclosures were parsimonious and characterized by lack of time. There was a general perception that the hospital departments were understaffed, in all professions, but especially the doctors. Information about ongoing treatment was perceived as lacking, especially from doctors. There was reported a sense of lacking in follow-up after hospitalization and uncertainty of where respondents could turn to with questions after being discharged. When being discharged, respondents wanted more information of follow-ups and instructions and / or restrictions. Waiting times were experienced by a significant portion of the respondents as long. Conclusion: Respondents mainly reported of experiencing shortcomings during the hospital stay in the surgical division. Positive experiences were about trusting healthcare staff and of good treatment and communicational skills. Respondents expressed a need for more time together with staff and that the environment and the food that was served on the hospital wards were in need of improvement.