Investigation Students, satisfaction rate on the supplied Food in the Central Restaurant of Hamadan University of Medical Sciences

Students are the main pillars of every university and will establish the main pillars of community and organizations in the future. Therefore, their satisfaction rate on the University Restaurant Food can be one of the factors to be considered in order to motivate and maintain health and enhance the quality of education. This study’s aim was to determine the students, satisfaction rate in Hamadan University of Medical Sciences Students‚ on the supplied Food University Central Restaurant Food. In this cross - sectional study, satisfaction of 380 students studying at Hamadan University of medical sciences was evaluated in view of quantitative and qualitative characteristics of food, using a researcher-made questionnaire. Then collected data were analyzed and evaluated. The collected data was evaluated and analyzed using Chi-square statistical test. Tests were considered significant level of 5%. In terms of student satisfaction from restaurant food, Chicken with rice and Barberry Rice with Chicken had most satisfying rate and dishes with meat while steamed rice with meat and squash stew (Khoresh) with rice (polow) had the least satisfication rate. There was Significant differences between male with female student's satisfaction for Persian Rice and Kebab (Chelow Kabab Koobideh), Chicken with rice, pasta, vegetable stew (Khoresh) with rice (polow), eggplant stew (Khoresh) with rice (polow) and Istanbul Rice (Estanboli polo) foods (P<0.05). Deletion or modification of some of the served Foods, more food variety and attention to students eating habits are measures that should be considered in the development and improvement of the diet.