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

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

Research output: Contribution to journalArticleResearchpeer-review

Abstract

[Extract]
Malnutrition in the acute hospital setting is associated with
adverse clinical outcomes, increased mortality and morbidity,
increased hospital length of stay and increased costs [1e5]. Poor
nutritional intake is now recognized as an independent risk factor
for hospital mortality [4e6]. Meeting patients' nutritional requirements
in the healthcare setting can be difficult due to a range
of barriers including appetite, physical barriers, organizational
barriers, food choice and quality [6e11]. With one in three hospital
patients malnourished [3,4], it is imperative that hospitals continue
to explore strategies to improve nutritional intake [2] and
encourage patients to meet their nutritional requirements [1,10].
High food wastage in hospitals is associated with reduced
nutritional intakes [6,12,13] and can be influenced by a number of
factors including the foodservice model design and its flexibility
[12]. Although this wastage can occur in all points of the foodservice
process, the largest losses are often at the point of consumption,
referred to as plate waste [12]. Reasons for plate waste can
relate to various issues within the categories of clinical, food/menu,
service and environment [12]. Reasons within the food/menu and
service categories include menu choice (limited, lack of selective
menu) and ordering problems (insufficient information, ordering in
advance) [10,12]. High plate wastage also contributes to the cost of
foodservice models [12]. Foodservice models which can address
these issues and sources of waste have become a focus of foodservice
management [12,14].
Original languageEnglish
Pages (from-to)66-71
Number of pages6
JournalClinical Nutrition ESPEN
Volume26
Early online date10 May 2018
DOIs
Publication statusPublished - Aug 2018

Fingerprint

Hospital Costs
Energy Intake
Food
Length of Stay
Food Services
Costs and Cost Analysis
Nutritional Requirements
Food Quality
Architectural Accessibility
Proteins
Appetite
Hospital Mortality
Malnutrition
Morbidity
Delivery of Health Care
Mortality

Cite this

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title = "Bedside Menu Ordering System increases energy and protein intake while decreasing plate waste and food costs in hospital patients",
abstract = "[Extract]Malnutrition in the acute hospital setting is associated withadverse clinical outcomes, increased mortality and morbidity,increased hospital length of stay and increased costs [1e5]. Poornutritional intake is now recognized as an independent risk factorfor hospital mortality [4e6]. Meeting patients' nutritional requirementsin the healthcare setting can be difficult due to a rangeof barriers including appetite, physical barriers, organizationalbarriers, food choice and quality [6e11]. With one in three hospitalpatients malnourished [3,4], it is imperative that hospitals continueto explore strategies to improve nutritional intake [2] andencourage patients to meet their nutritional requirements [1,10].High food wastage in hospitals is associated with reducednutritional intakes [6,12,13] and can be influenced by a number offactors including the foodservice model design and its flexibility[12]. Although this wastage can occur in all points of the foodserviceprocess, the largest losses are often at the point of consumption,referred to as plate waste [12]. Reasons for plate waste canrelate to various issues within the categories of clinical, food/menu,service and environment [12]. Reasons within the food/menu andservice categories include menu choice (limited, lack of selectivemenu) and ordering problems (insufficient information, ordering inadvance) [10,12]. High plate wastage also contributes to the cost offoodservice models [12]. Foodservice models which can addressthese issues and sources of waste have become a focus of foodservicemanagement [12,14].",
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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; Moir, Jessica; MacKenzie-Shalders, Kristen.

In: Clinical Nutrition ESPEN, Vol. 26, 08.2018, p. 66-71.

Research output: Contribution to journalArticleResearchpeer-review

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AU - McCray, Sally

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