Room Service Improves Nutritional Intake and Increases Patient Satisfaction While Decreasing Food Waste and Cost

McCray, Sally; Maunder, Kirsty; Krikowa, Renee; MacKenzie-Shalders, Kristen

doi:10.1016/j.jand.2017.05.014

Cited by 69 publications

(117 citation statements)

References 40 publications

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“…RS is designed to allow patients to order food that they desire (within therapeutic diet compliance limits) when they desire, leading to the expectation that they will eat a greater proportion of what they order, waste less and have greater satisfaction with their hospital foodservice experience. Similar to recent findings in the private hospital setting (27) , the present study found statistically significant increases in both total energy and protein intake, as well as intake in energy and protein, as a percentage of requirements with the implementation of RS compared to TM. This finding is important as hospitals continue to investigate strategies to assist patients to maximise their intake, with poor food intake being recognised as a risk factor for negative and costly clinical and hospital outcomes (13,(15)(16)(17) .…”

Section: Discussionsupporting

confidence: 90%

“…A reduction in food costs has been reported as a major benefit of the RS model . This study reported a 28% reduction in overall food costs with RS compared to TM in the public setting.…”

Section: Discussionmentioning

confidence: 73%

“…Following the implementation of room service in Australia in their private adult facility in 2013, the Mater Group demonstrated improvements in key outcome measures nutritional intake, plate waste, patient satisfaction and patient meal costs with the RS model (27) . The present study aimed to repeat the measurement of these key outcomes in a public setting, following the implementation of RS in their public adult facility in 2016.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Room service in a public hospital improves nutritional intake and increases patient satisfaction while decreasing food waste and cost

McCray

Maunder²,

Barsha

et al. 2018

J Human Nutrition Diet

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Section: Discussionsupporting

confidence: 90%

“…A reduction in food costs has been reported as a major benefit of the RS model . This study reported a 28% reduction in overall food costs with RS compared to TM in the public setting.…”

Section: Discussionmentioning

confidence: 73%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Room service in a public hospital improves nutritional intake and increases patient satisfaction while decreasing food waste and cost

McCray

Maunder²,

Barsha

et al. 2018

J Human Nutrition Diet

Self Cite

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show abstract

“…The integration of eHealth will inevitably impact dietetic practice, although the level of dietitian engagement will significantly impact the outcomes for both dietitians and their patients/stakeholders. The literature on the benefits of a broad range of nutrition-related eHealth solutions is growing, showing improvements in efficiency and effectiveness across a variety of practice areas (8,(13)(14)(15)(16)(17) . Nutrition informatics is the use of nutrition-related ICT, and is defined as 'The effective retrieval, organisation, storage and optimum use of information, data and knowledge for food and nutrition-related problem solving and decision-making.…”

mentioning

confidence: 99%

eHealth readiness of dietitians

Maunder

Walton

Williams

et al. 2018

J Human Nutrition Diet

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Dietitians are progressing in relation to access, attitudinal and aptitudinal readiness for eHealth, although they rate poorly with respect to advocacy readiness. It was concluded that dietitians are not yet ready, and also that valuable opportunities to achieve the benefits that eHealth can deliver will be missed, if dietitians do not take the lead in guiding the development, selection and implementation of nutrition-related technologies. Strengthening the dimension of advocacy and ensuring collaboration across the profession, drawing on the varying expertise demonstrated across the practice areas and by the different generations, will be central to improving dietitian eHealth readiness.

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“…Establishment of metabolic diet codes and specialised formula : In response to the inadequate provision of foodservices for IEM inpatients, a review of the menu occurred. During this time, the hospital was transitioning to Room Service Choice on Demand food delivery system . Eleven new specialised protein restricted metabolic diet codes were developed.…”

Section: Resultsmentioning

confidence: 99%

Nutrition process improvements for adult inpatients with inborn errors of metabolism using the i‐PARIHS framework

Williams

Meij

Nisbet

et al. 2019

Nutrition & Dietetics

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Aim This project aimed to implement consensus recommendations and innovations that improve dietetic services to promote timely referral to optimise nutritional management for adult inpatients with inborn errors of metabolism (IEM). Methods The i‐PARIHS framework was used to identify service gaps, implement innovations and evaluate the innovations within this single‐site study. The constructs of this framework are: (i) review of the evidence; (ii) recognising patients and staff knowledge and attitudes; (iii) acknowledging the local context; and (iv) the facilitators role. This included a literature review and metabolic centre service comparisons to investigate dietetic referral and foodservice processes to inform the innovation. A 12‐month chart audit (6 months retrospective and prospective of implemented innovation, respectively) to evaluate newly established dietetic referral and IEM nutrition provision procedures was also completed. Results The innovations implemented encompassed a clinical alert triggering urgent referral, nutrition sick day plans and metabolic diet and formula prescription via an ‘alert’ tab in electronic records. Eleven metabolic protein‐restricted diets and nine formula recipes were introduced. Prior to the innovations, only 53% (n = 19/36) of inpatients with IEM were assessed by the dietitian and received appropriate nutrition within 24 hours. Following implementation of the innovations, 100% (n = 11/11) of inpatients with IEM received timely dietetic assessment and therapeutic nutrition. Conclusions Implementation of innovations developed using the i‐PARIHS framework is effective in timely notification of the metabolic dietitian of referrals. This ensures optimal nutritional management during admissions which is required in this group of high‐risk patients.

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Room Service Improves Nutritional Intake and Increases Patient Satisfaction While Decreasing Food Waste and Cost

Abstract: A patient-centered foodservice model, such as room service, can improve patient nutritional intake and enhance patient satisfaction in a budget constrained health care environment.

Cited by 69 publications

References 40 publications

Room service in a public hospital improves nutritional intake and increases patient satisfaction while decreasing food waste and cost

Room service in a public hospital improves nutritional intake and increases patient satisfaction while decreasing food waste and cost

eHealth readiness of dietitians

Nutrition process improvements for adult inpatients with inborn errors of metabolism using the i‐PARIHS framework

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