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

S McCray, K Maunder, L Barsha, K Mackenzie-Shalders

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2 Citations (Scopus)
71 Downloads (Pure)

Abstract

BACKGROUND: Room service (RS) is a hospital foodservice model that is traditionally unique to the private sector. It allows patients to order meals compliant to their nutritional requirements from a single integrated menu at a time that suits them. Meals are prepared and delivered within 45 min of order. Following implementation in a private adult facility in 2013, Mater Group implemented the first RS in a public adult facility in Australia in 2016. In a pre-post study comparing RS with a traditional foodservice model (TM), key outcomes were measured and analysed.

METHODS: A retrospective analysis of quality assurance data audits in a pre-post study design was undertaken to assess patient nutritional intake, plate waste, satisfaction and meal costs before and after RS implementation.

RESULTS: Comparison of nutritional intake between TM (n = 84) and RS (n = 103) showed statistically significant increases with RS in both energy (5513 kJ day-1 versus 6379 kJ day-1 , P = 0.020) and protein (53 g day-1 versus 74 g day-1 , P < 0.001) intake, as well as energy and protein intake as a percentage of requirements (64% versus 78%, P = 0.002 and 70% versus 99%, P < 0.001, respectively). Total average plate waste decreased from 30% to 17% (P < 0.001). Patient satisfaction indicated an improvement with RS, with 98% of patients scoring the service good to very good, compared to 75% for TM (P < 0.04). Patient food costs decreased by 28% per annum with RS.

CONCLUSIONS: This research provides insight into the benefits achievable with RS in the public hospital setting, confirming that a patient-centred food service model can cost-effectively improve clinical outcomes.

Original languageEnglish
Pages (from-to)734-741
Number of pages8
JournalJournal of Human Nutrition and Dietetics
Volume31
Issue number6
Early online date10 Jul 2018
DOIs
Publication statusPublished - Dec 2018

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Public Hospitals
Patient Satisfaction
Costs and Cost Analysis
Food
Meals
Public Facilities
Food Services
Nutritional Requirements
Private Sector
Energy Intake
Proteins
Mothers
Research

Cite this

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title = "Room service in a public hospital improves nutritional intake and increases patient satisfaction while decreasing food waste and cost",
abstract = "BACKGROUND: Room service (RS) is a hospital foodservice model that is traditionally unique to the private sector. It allows patients to order meals compliant to their nutritional requirements from a single integrated menu at a time that suits them. Meals are prepared and delivered within 45 min of order. Following implementation in a private adult facility in 2013, Mater Group implemented the first RS in a public adult facility in Australia in 2016. In a pre-post study comparing RS with a traditional foodservice model (TM), key outcomes were measured and analysed.METHODS: A retrospective analysis of quality assurance data audits in a pre-post study design was undertaken to assess patient nutritional intake, plate waste, satisfaction and meal costs before and after RS implementation.RESULTS: Comparison of nutritional intake between TM (n = 84) and RS (n = 103) showed statistically significant increases with RS in both energy (5513 kJ day-1 versus 6379 kJ day-1 , P = 0.020) and protein (53 g day-1 versus 74 g day-1 , P < 0.001) intake, as well as energy and protein intake as a percentage of requirements (64{\%} versus 78{\%}, P = 0.002 and 70{\%} versus 99{\%}, P < 0.001, respectively). Total average plate waste decreased from 30{\%} to 17{\%} (P < 0.001). Patient satisfaction indicated an improvement with RS, with 98{\%} of patients scoring the service good to very good, compared to 75{\%} for TM (P < 0.04). Patient food costs decreased by 28{\%} per annum with RS.CONCLUSIONS: This research provides insight into the benefits achievable with RS in the public hospital setting, confirming that a patient-centred food service model can cost-effectively improve clinical outcomes.",
author = "S McCray and K Maunder and L Barsha and K Mackenzie-Shalders",
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Room service in a public hospital improves nutritional intake and increases patient satisfaction while decreasing food waste and cost. / McCray, S; Maunder, K; Barsha, L; Mackenzie-Shalders, K.

In: Journal of Human Nutrition and Dietetics, Vol. 31, No. 6, 12.2018, p. 734-741.

Research output: Contribution to journalArticleResearchpeer-review

TY - JOUR

T1 - Room service in a public hospital improves nutritional intake and increases patient satisfaction while decreasing food waste and cost

AU - McCray, S

AU - Maunder, K

AU - Barsha, L

AU - Mackenzie-Shalders, K

N1 - © 2018 The British Dietetic Association Ltd.

PY - 2018/12

Y1 - 2018/12

N2 - BACKGROUND: Room service (RS) is a hospital foodservice model that is traditionally unique to the private sector. It allows patients to order meals compliant to their nutritional requirements from a single integrated menu at a time that suits them. Meals are prepared and delivered within 45 min of order. Following implementation in a private adult facility in 2013, Mater Group implemented the first RS in a public adult facility in Australia in 2016. In a pre-post study comparing RS with a traditional foodservice model (TM), key outcomes were measured and analysed.METHODS: A retrospective analysis of quality assurance data audits in a pre-post study design was undertaken to assess patient nutritional intake, plate waste, satisfaction and meal costs before and after RS implementation.RESULTS: Comparison of nutritional intake between TM (n = 84) and RS (n = 103) showed statistically significant increases with RS in both energy (5513 kJ day-1 versus 6379 kJ day-1 , P = 0.020) and protein (53 g day-1 versus 74 g day-1 , P < 0.001) intake, as well as energy and protein intake as a percentage of requirements (64% versus 78%, P = 0.002 and 70% versus 99%, P < 0.001, respectively). Total average plate waste decreased from 30% to 17% (P < 0.001). Patient satisfaction indicated an improvement with RS, with 98% of patients scoring the service good to very good, compared to 75% for TM (P < 0.04). Patient food costs decreased by 28% per annum with RS.CONCLUSIONS: This research provides insight into the benefits achievable with RS in the public hospital setting, confirming that a patient-centred food service model can cost-effectively improve clinical outcomes.

AB - BACKGROUND: Room service (RS) is a hospital foodservice model that is traditionally unique to the private sector. It allows patients to order meals compliant to their nutritional requirements from a single integrated menu at a time that suits them. Meals are prepared and delivered within 45 min of order. Following implementation in a private adult facility in 2013, Mater Group implemented the first RS in a public adult facility in Australia in 2016. In a pre-post study comparing RS with a traditional foodservice model (TM), key outcomes were measured and analysed.METHODS: A retrospective analysis of quality assurance data audits in a pre-post study design was undertaken to assess patient nutritional intake, plate waste, satisfaction and meal costs before and after RS implementation.RESULTS: Comparison of nutritional intake between TM (n = 84) and RS (n = 103) showed statistically significant increases with RS in both energy (5513 kJ day-1 versus 6379 kJ day-1 , P = 0.020) and protein (53 g day-1 versus 74 g day-1 , P < 0.001) intake, as well as energy and protein intake as a percentage of requirements (64% versus 78%, P = 0.002 and 70% versus 99%, P < 0.001, respectively). Total average plate waste decreased from 30% to 17% (P < 0.001). Patient satisfaction indicated an improvement with RS, with 98% of patients scoring the service good to very good, compared to 75% for TM (P < 0.04). Patient food costs decreased by 28% per annum with RS.CONCLUSIONS: This research provides insight into the benefits achievable with RS in the public hospital setting, confirming that a patient-centred food service model can cost-effectively improve clinical outcomes.

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U2 - 10.1111/jhn.12580

DO - 10.1111/jhn.12580

M3 - Article

VL - 31

SP - 734

EP - 741

JO - Journal of Human Nutrition and Dietetics

JF - Journal of Human Nutrition and Dietetics

SN - 0952-3871

IS - 6

ER -