Academic Study Confirms Room Service Improves Intake by 17%
The Journal of the Academy of Nutrition and Dietetics has published the first-ever comprehensive peer-reviewed study confirming the room service model of patient food service improves nutritional intake 17%. This research, conducted at the Mater Hospitals in Brisbane, Australia, also shows room service boosts patient satisfaction scores while reducing plate waste and meal costs.
The study details that when hospitals deploy room service:
Patient Meal Intake increased 17%.
Patient Energy Intake increased from 1306 to 1588 kilocalories per day,
meeting 75% of daily energy requirements.
Patient Protein Intake increased from 52 to 66 grams per day,
meeting 85% of daily protein requirements.
Total plate waste decreased 17%.
Patient meal costs decreased by 15%.
Press Ganey scores increased overall satisfaction from the 68th to the 86th percentile.
The full study can be found here.
Mater Private Hospital Brisbane piloted patient room service in 2013, employing CBORD's Nutrition Service Suite® with Room Service Choice®. Expanding the service to their public acute care adult hospital, Mater Hospital Brisbane, provided a unique opportunity for a comparative study.
While room service has long been recommended as a way to improve patient satisfaction and food waste, no previous study had been able to demonstrate the impact of room service on patients’ nutritional intake, until now. “Comparison of nutritional intake between a traditional foodservice model and room service showed statistically significant increases with room service in both energy and protein intake,” the article states.
Room Service Choice® is a web-based mobile meal ordering application accessible from any browser. This allows hospitals to offer staff-assisted entry of patient meal selections at the bedside or in a call center for on-demand room service delivery. Once the patient has eaten, staff observe and record their intake using the Mobile Intake® application. This model of providing patients with a choice in meal ordering, then following up with intake recording, has been shown to improve patient outcomes.
The leading authors of the study, Sally McCray, APD, and Director of Nutrition and Dietetics at Mater, and Kirsty Maunder, AdvAPD, CHIA, will be in attendance at CBORD’s annual User Group Conference this October in Phoenix, AZ.
CBORD powers technology solutions for higher education, healthcare, senior living, and business campuses enabling users to create optimal experiences for their students, patients, employees, and residents. Guided by customer-centric development and support, CBORD has pioneered software for dining operations, nutrition analysis, security, card systems, and housing for over forty years.
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