Type 2 diabetes mellitus (DM2) is a chronic non-communicable disease (NCD). In Peru, DM is responsible for 4% of the causes of NCD mortality. Studies indicate that, within the nutritional treatment scheme, the degree of satisfaction of patients with the service would determine a better prognosis for their health. This research aimed to determine the factors associated with the satisfaction of diabetic patients with the food service of the Hospital Nacional HipólitoUnanue (HNHU). A descriptive, quantitative, observational, cross-sectional cohort study was carried out. The population consisted of patients aged 18 and over 60 with a confirmed diagnosis of T2DM. The sample consisted of 60 patients, to whom the “Acute Care Hospital Food Service Patient Satisfaction Questionnaire” (ACHFPSQ) was applied to measure patient satisfaction. Exploratory analysis and the Chi test2 with a p-value<0.05 (NC=95%) found that the general satisfaction with the food service was low at 6.7%; medium, 20.0%, and high, 77.3%. Neither sociodemographic nor clinical variables were significantly more associated factors if the presentation of the service (p-value<0.001; NC95%). Therefore, it was possible to conclude that the most significant number of patients reported high satisfaction, and the factor significantly associated with satisfaction was the presentation of the food served.

food consumption, satisfaction, type 2 diabetes mellitus, service quality