Validation of an electronic food intake tool and its usability and efficacy in the healthcare setting

Maunder, Kirsty; Marshall, Kathryn; Syed, Kainaat; Smilevska, Sara; Beck, Eleanor J; Mak, May; Barrington, Vicki E.

doi:10.1111/jhn.12969

Cited by 6 publications

(7 citation statements)

References 25 publications

(98 reference statements)

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“…This study used the validated one quarter method, with data collected on hard copy forms and manually collated. Recent innovations such as electronic measurement of plate waste (e.g., Mobile Intake system) have been validated 29 and may provide some efficiencies to this process. Despite not providing the accuracy of weighed food data, time is saved through the use of such systems because recording of food intake occurs once at the bedside which is automatically synchronised to the menu and food composition data.…”

Section: Discussionmentioning

confidence: 99%

Nutritional intake and foodservice satisfaction of adults receiving specialist inpatient mental health services

Porter

Collins

2022

Nutrition & Dietetics

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Aim Meeting the nutritional needs and foodservice expectations of hospital inpatients is challenging. This study aimed to determine whether adults receiving specialist inpatient mental health services meet their energy and protein requirements and are satisfied with the foodservice. Methods An observational study of adults admitted to three specialist inpatient mental health services within a large health service. Energy and protein intake were determined over 24 h via observation, and nutritional requirements were estimated using standard procedures. Validated questionnaires were used to assess satisfaction with the lunch meal, elements of the foodservice system, and overall foodservice satisfaction. Results Among 74 participants, the median (IQR) energy intake (6954 [5111–10 250]kJ/day) was less than estimated requirements (8607 [7319–9951]kJ/day), whilst protein intake (85 [62–120]g/day) exceeded requirements (59 [46–70]g/day). Food from external sources was consumed by 50% of participants. Satisfaction surveys found vegetables were rated more poorly than the meat or carbohydrate portion of the meal, food quality was rated lowest compared with meal service, staffing and physical environment. The majority of participants (89%) rated their last meal as average, with the remainder (11%) rating it as poor. Conclusion There are opportunities to improve the meal and foodservice experience for this patient group to meet their nutritional requirements and expectations. Investment in quality food and menus that are appropriate for the demographics, exploration of the most appropriate foodservice system, and adequate dietetic resourcing are needed to improve nutrition care within specialist inpatient mental health services.

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“…It is noted that electronic plate waste measurement systems only capture food that patients do not eat. 15 Measuring aggregate hospital food waste which includes preparation and plating line surplus is useful in understanding waste on a higher level. There is technology available that addresses this issue, 29 but this was not mentioned by participants in this study.…”

Section: Discussionmentioning

confidence: 99%

“…Recent research has investigated and validated the benefits of integrating technology into hospital food service operations, including functional efficiencies, reductions in food waste and cost. 15 COVID‐19 has accelerated the need for, and integration of, these tools to support hospital nutrition care amid contact restrictions and staff shortages. The success of these technologies may see them remain as ‘standard procedure’ in food services post‐pandemic.…”

Section: Discussionmentioning

confidence: 99%

“…Furthermore, anecdotal reports suggest regular food service practice has been significantly impacted by reductions in staff, cessation of quality improvement projects, dissolved production and distribution systems, and increases in food waste. In contrast, the acceleration and modernisation of other areas of hospital nutrition practice have occurred, including care delivery via telehealth, 14 the installation of electronic menu systems and intake assessment tools, 15 as well as the rapid development of nutrition guidelines for management of COVID‐19 patients. 16 Despite these solutions, the pandemic has correspondingly highlighted the requirement for reliable food procurement systems, and exposed the continued need for sustainable waste management within hospital food services.…”

Section: Introductionmentioning

confidence: 99%

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‘It's a constant changing environment, and we're just playing catch up’: Hospital food services, food waste, and COVID ‐19

Cook

Collins

Porter

2022

Nutrition & Dietetics

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Aims Hospital food service operations have been affected by the COVID‐19 pandemic, particularly resulting in increased waste. The aim of this research was to explore the impact of the COVID‐19 pandemic on hospital food services, particularly on food waste and the completion of food waste audits. Methods A qualitative interview research design was used. Semi‐structured interviews were completed and recorded via Zoom, focusing on the barriers and enablers towards the completion of hospital food waste audits. Twenty‐one participants were interviewed from 12 hospitals. No questions were related to the COVID‐19 pandemic and its impact on hospital food services, however this issue frequently emerged during interviews. Data were coded following inductive thematic analysis. Results Five themes were generated from the interviews related to COVID‐19 and hospital food services; impacts on practice, labour, change, technology and post‐pandemic expectations. Participants reported COVID‐19 negatively affected food service operations. Changes included increased food waste, contact restrictions, and labour shortages. Nonetheless, hospitals embraced the challenge and created new positions, trialled different food waste data collection methods, and utilised technology to support food service operations around COVID‐19 restrictions. Conclusions Despite the impact COVID‐19 had on hospital food services, including their ability to audit food waste and increased food waste generation, the response from food services has demonstrated their adaptability to change. Sustainable healthcare, including the aggregate measuring and reduction of food waste in hospital food services, is an essential transition post‐pandemic, and may be facilitated through the operational changes forced by COVID‐19.

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“…A systematic review has found that providing flexibility in intervention design to different hospital sites that are incorporating the same intervention caters for unique site specific barriers and enablers (40). Additionally, transferring the current manual version of the tool to an online format which is interactive, similar to other foodservice innovations that can calculate food waste (36,(41)(42)(43), may be the next step to accelerate the tool's accessibility and support its usage at scale. Refinements recommended in this study for the tool's detail, design, and content could be integrated at that time.…”

Section: Discussionmentioning

confidence: 99%

Factors influencing implementation of food and food-related waste audits in hospital foodservices

Cook

Collins²,

Goodwin³

et al. 2022

Front. Nutr.

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BackgroundDesigning a food waste audit tool for novel hospital foodservice practice does not guarantee uptake. Intended users must be consulted to understand the tool’s feasibility and face validity. This study aimed to identify the perspectives of staff involved in the operation of hospital foodservices on (1) how an evidenced based consensus pathway food waste audit tool is perceived to translate into practice, and (2) to determine the factors that influence the completion of food and food-related waste audits within this setting.Materials and methodsPurposeful sampling was used to recruit staff with knowledge on the operation/governance of foodservices within hospitals in Victoria, Australia. Semi-structured interviews (n = 20) were conducted via Zoom to explore barriers and enablers to completing food and food-related waste audits and a previously published food waste audit tool. NVivo was used for inductive thematic analysis.ResultsThree factors determined the completion of food and food-related waste audits in hospital foodservices, and each factor could be a barrier or an enabler; (1) capacity: the availability of time, labour and materials to complete an audit (2) change: staff resistance to audit procedures and how to gain their buy-in (3) processes, governance, and leadership: the opportunity for high level support, policy and structure to encourage waste audits if present. The consensus tool appeared to have face validity. Planning audit operations, conducting stakeholder meetings, providing education/training to foodservice team members, and facilitating communication between managers and staff were described to support consensus tool use and audit completion.ConclusionThe consensus tool can be used to support hospital foodservices to complete food and food-related waste audits, although it may need to be customised to be fit for purpose. Optimising the capacity, change management and processes, governance and leadership of the foodservice department may improve the experience and success of a food and food-related waste audit.

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Validation of an electronic food intake tool and its usability and efficacy in the healthcare setting

Cited by 6 publications

References 25 publications

Nutritional intake and foodservice satisfaction of adults receiving specialist inpatient mental health services

‘It's a constant changing environment, and we're just playing catch up’: Hospital food services, food waste, and COVID ‐19

Factors influencing implementation of food and food-related waste audits in hospital foodservices

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