Food Procurement and Menu Planning Practices in Public Hospital Dietary Services in Rivers State, South South Nigeria

Dietary services in public hospitals are a critical component of patient care management, yet their effectiveness is contingent on sound food procurement systems and evidence-based menu planning practices. In Nigeria, understaffed and underfunded hospital dietary units often struggle to maintain consistent service quality. This study evaluated food procurement and menu planning practices in public hospital dietary services in Rivers State, South South Nigeria. A descriptive survey design was used, with 12 public hospitals selected across Port Harcourt and surrounding local government areas. Structured questionnaires and document reviews were administered to hospital dietitians, catering officers, and food service managers. Data were analysed using descriptive statistics and a service quality index. Findings showed that menu planning in most hospitals was influenced primarily by cost and supply availability rather than therapeutic nutrition guidelines. Procurement was conducted informally in the majority of facilities, with limited use of tenders or pre-qualified supplier lists. Only four hospitals had registered dietitians actively involved in menu planning. Food storage infrastructure and temperature monitoring practices were below standard in most units. The study recommends mandatory employment of qualified dietitians in all public hospital dietary departments and the development of standardised therapeutic menu frameworks by the Rivers State Ministry of Health. Keywords: hospital dietary services, food procurement, menu planning, Rivers State, therapeutic nutrition