Department of Nutrition and Dietetics, The Prince Charles Hospital, Metro North Health, Brisbane, Queensland, Australia.
School of Human Movement and Nutrition Sciences, The University of Queensland, Brisbane, Queensland, Australia.
Nutr Diet. 2022 Apr;79(2):187-196. doi: 10.1111/1747-0080.12705. Epub 2021 Oct 4.
Room service is a patient-focused foodservice model gaining interest in Australian hospitals following demonstrated patient and organisational benefits. This study aimed to compare nutritional intake, waste, patient satisfaction, meal costs and meal quality between a bought-in, thaw-retherm foodservice model and a cook-fresh, on-demand room service model at a large tertiary public hospital.
A retrospective analysis of quality assurance data compared thaw-retherm to room service. Nutritional intake and plate waste were measured using a visual intake analysis tool; production waste was measured using weighted analysis methodology; patient satisfaction was measured using a validated patient satisfaction survey; meal quality was assessed using a validated meal quality audit tool, and meal costs were obtained from hospital finance reports. Independent sample t-tests or nonparametric equivalent (Mann-Whitney U-test) for continuous variables and Pearson's Chi-square for categorical data were applied for comparative purposes.
Average energy and protein intake, as well as percentage requirements met, improved between thaw-retherm and room service (4320 kJ/day vs 7265 kJ/day; 42.4 g/day vs 82.5 g/day; and 46% vs 80.7%; 49.9% vs 98.4%; all P < .001. Reductions in plate waste (40% vs 15%) and production waste (15% vs 5.6%, P < .001) were observed and food costs decreased by 9% with room service. Meal quality audit results improved, and patient satisfaction increased with % respondents satisfied increasing from 75.0% to 89.8% (χ 9.985[2]; P = .007) for room service.
This research demonstrates significant improvements in patient and organisational outcomes with room service compared to a thaw-retherm model in a large public hospital.
在证明了对患者和组织有益之后，病房送餐服务这种以患者为中心的餐饮服务模式在澳大利亚的医院中受到关注。本研究旨在比较大型公立医院中一种外购、解冻再加热餐饮服务模式与一种现点现做的病房送餐服务模式在营养摄入、浪费、患者满意度、餐费和餐食质量方面的差异。
采用回顾性质量保证数据分析，比较解冻再加热餐饮服务与病房送餐服务。使用视觉摄入量分析工具测量营养摄入量和餐盘浪费量；使用加权分析方法测量生产浪费量；使用经验证的患者满意度调查测量患者满意度；使用经验证的餐食质量审核工具评估餐食质量，从医院财务报告获取餐食成本。为进行比较，采用独立样本 t 检验或非参数等效检验（Mann-Whitney U 检验）分析连续变量，采用 Pearson 卡方检验分析分类变量。
与解冻再加热餐饮服务相比，平均能量和蛋白质摄入量以及达标百分比均有所提高（4320 千焦耳/天 vs 7265 千焦耳/天；42.4 克/天 vs 82.5 克/天；46% vs 80.7%；49.9% vs 98.4%；均 P < 0.001）。餐盘浪费（40% vs 15%）和生产浪费（15% vs 5.6%，均 P < 0.001）减少，病房送餐服务的餐食成本降低了 9%。餐食质量审核结果得到改善，患者满意度提高，对服务满意的患者比例从 75.0%增加到 89.8%（χ 9.985[2]；P =.007）。
与解冻再加热模型相比，大型公立医院中采用病房送餐服务可显著改善患者和组织的结果。
