Bedside Menu Ordering System increases energy and protein intake while decreasing plate waste and food costs in hospital patients

McCray, Sally; Maunder, Kirsty; Norris, Rebecca L.; Moir, Jessica; MacKenzie-Shalders, Kristen

doi:10.1016/j.clnesp.2018.04.012

Cited by 23 publications

(65 citation statements)

References 37 publications

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“…Plate waste remained the same for both the PM and BMOS cohorts. This contrasts with other studies, which have shown a reduction in plate waste with the introduction of BMOS (13,15) . However, the average plate waste of 34-35% for both cohorts is consistent with other published studies (6,23) .…”

Section: Discussioncontrasting

confidence: 99%

“…In the present study, patients ordering by BMOS ordered and consumed more food compared to the PM. Similar to the findings of previous studies , dietary intake increased significantly for both energy and protein intake. The increases could be a result of the BMOS being available 24/7 for patient ordering, as well as the ability to order as little as one meal in advance.…”

Section: Discussionsupporting

confidence: 89%

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Engaging the patient: improving dietary intake and meal experience through bedside terminal meal ordering for oncology patients

Barrington

Maunder

Kelaart

2018

J Human Nutrition Diet

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Section: Discussioncontrasting

confidence: 99%

Section: Discussionsupporting

confidence: 89%

Engaging the patient: improving dietary intake and meal experience through bedside terminal meal ordering for oncology patients

Barrington

Maunder

Kelaart

2018

J Human Nutrition Diet

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“…Barrington et al found that a patient‐directed eBMOS led to significantly higher mean daily energy intake 6457 ± 3069 kJ vs 4805 ± 2028 kJ ( P < .001) and protein intake 72.3 ± 36.7 g vs 57.7 ± 26.9 g ( P < .001) compared with a TM. Similarly, two staff‐deployed eBMOS models found a significantly higher mean daily energy intake compared with TMs 8273 ± 2043 kJ vs 6273 ± 1818 kJ ( P < .001); and 6232 ± 2523 kJ vs 5513 ± 2212 kJ ( P = .04) . Likewise, these two studies also found mean daily protein intake was significantly higher with eBMOS compared with TMs 83 ± 24 g compared with 66 ± 25 g ( P = .01); and 78 ± 36 g compared with 53 ± 24 g ( P < .001) .…”

Section: Resultsmentioning

confidence: 74%

“…Three studies evaluated the impact of a patient‐directed eBMOS (terminology including BMOS/e‐menu/TV menu) and the other two studies reported on staff‐deployed eBMOS . One study was conducted using an observational point prevalence approach, with the remainder conducted using of pre‐ and post‐test study designs (Table ). Sample sizes investigated across included studies ranged from 50 participants to 860 participants.…”

Section: Resultsmentioning

confidence: 99%

Impact of electronic bedside meal ordering systems on dietary intake, patient satisfaction, plate waste and costs: A systematic literature review

MacKenzie-Shalders

Maunder

et al. 2020

Nutrition & Dietetics

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Aim: Hospital foodservices provide an important opportunity to deliver valuable dietary support to patients, address hospital-acquired malnutrition risk and enhance patient satisfaction. Modifying the meal ordering process through the adoption of technology may actively engage patients in the process and provide an opportunity to influence patient and organisational outcomes. This systematic review was undertaken to evaluate the impact of electronic bedside meal ordering systems in hospitals on patient dietary intake, patient satisfaction, plate waste and costs. Methods: A systematic search following PRISMA guidelines was conducted across MEDLINE, CINAHL, EMBASE and Web of Science for randomised controlled trials and observational studies comparing the effect of electronic bedside meal ordering systems with traditional menus on dietary intake, patient satisfaction, plate waste and cost. The quality of included studies was assessed using the Quality Criteria Checklist for Primary Research tool.Results: Five studies involving 720 patients were included. Given the heterogeneity of the included studies, the results were narratively synthesised. Electronic bedside meal ordering systems positively impacted patient dietary intake, patient satisfaction, plate waste and costs compared with traditional menus. Conclusions: Despite the increase in healthcare foodservices adopting digital health solutions, there is limited research specifically measuring the impact of electronic bedside meal ordering systems on patient and organisational outcomes. This study highlights potential benefits of electronic bedside meal ordering systems for hospitals using traditional paper menu systems, while also identifying the need for continued research to generate evidence to understand the impact of this change and inform future successful innovations. K E Y W O R D Sdietary intake, foodservice, patient satisfaction, systematic review, technology

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“…First, hospitalized patients are ill and many experience appetite suppression, which results in large amounts of uneaten food (Lazell, 2016;McAdams, von Massow, Gallant, & Hayhoe, 2019;Williams & Walton, 2011). Thus, unique food delivery systems that are found to be successful in healthcare settings (McCray, Maunder, Norris, Moir, & MacKenzie-Shalders, 2018;Williams & Walton, 2011) may not apply to other settings. Second, the MM nurse researcher found that hospital food waste is predominantly disposed of via sink and not recorded.…”

Section: Interdisciplinary Team Work--a Case Exemplarmentioning

confidence: 99%

Food Waste as a Classic Problem that Calls for Interdisciplinary Solutions: A Case Study Illustration

Saber

Silka

2020

Journal of Social Issues

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In 2015, the United States generated over 250 million tons of municipal solid waste. Of this, food products comprised nearly 15% of this waste. Food waste is a major contributor to greenhouse gasses and subsequent climate change. Ongoing examination from the vantage of multiple academic disciplines is needed to understand and work toward solutions for this “wicked” problem. The University of Maine's interdisciplinary Materials Management team, composed of a psychologist, nurse scientist, environmental/civil engineer, anthropologist, food scientist, and economist, works to examine and guide food waste solutions. Strategies to achieve successful interdisciplinary approaches for addressing sustainability problems include authentic listening, stakeholder engagement, and student participation. For example, the work of the psychologist brings attitude/behavior/organizational understanding and expertise to the interdisciplinary team with aims to implement strategies for outcome‐oriented solutions. Overcoming disciplinary language barriers and securing interdisciplinary grant funding are examples of challenges that must be addressed if interdisciplinary teams are to succeed.

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Bedside Menu Ordering System increases energy and protein intake while decreasing plate waste and food costs in hospital patients

Cited by 23 publications

References 37 publications

Engaging the patient: improving dietary intake and meal experience through bedside terminal meal ordering for oncology patients

Engaging the patient: improving dietary intake and meal experience through bedside terminal meal ordering for oncology patients

Impact of electronic bedside meal ordering systems on dietary intake, patient satisfaction, plate waste and costs: A systematic literature review

Food Waste as a Classic Problem that Calls for Interdisciplinary Solutions: A Case Study Illustration

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