Department of Dietetics and Foodservices, Mater Health, South Brisbane, QLD, Australia.
The CBORD Group, Sydney, NSW, Australia.
J Hum Nutr Diet. 2018 Dec;31(6):734-741. doi: 10.1111/jhn.12580. Epub 2018 Jul 10.
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.
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.
Comparison of nutritional intake between TM (n = 84) and RS (n = 103) showed statistically significant increases with RS in both energy (5513 kJ day versus 6379 kJ day , P = 0.020) and protein (53 g day versus 74 g day , 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.
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.
病房送餐服务（Room Service，RS）是一种传统上只存在于私营部门的医院餐饮服务模式。它允许患者根据自己的营养需求从单一的综合菜单中点餐，时间灵活。点餐 45 分钟内即可准备并送达。2013 年在一家私立成人医疗机构实施后，Mater 集团于 2016 年在澳大利亚的一家公立成人医疗机构首次实施 RS。在一项比较 RS 与传统餐饮服务模式（Traditional Foodservice Model，TM）的前后研究中，测量和分析了关键结果。
采用回顾性分析方法，对前后研究设计中的质量保证数据审核进行分析，以评估 RS 实施前后患者的营养摄入量、餐盘浪费、满意度和餐费。
TM（n=84）和 RS（n=103）两组患者的营养摄入量比较显示，RS 组的能量（5513kJ 天 vs. 6379kJ 天，P=0.020）和蛋白质（53g 天 vs. 74g 天，P<0.001）摄入量以及能量和蛋白质摄入量占需求量的百分比（64% vs. 78%，P=0.002 和 70% vs. 99%，P<0.001）均有统计学显著增加。总体平均餐盘浪费从 30%降至 17%（P<0.001）。患者满意度表明 RS 有所改善，98%的患者对服务评价为好到非常好，而 TM 组为 75%（P<0.04）。RS 实施后，患者的食物费用每年降低 28%。
这项研究深入了解了 RS 在公立医院环境中实现的益处，证实了以患者为中心的餐饮服务模式可以以经济有效的方式改善临床结果。
