A Patient Centered System for Snack Delivery

Pantalos, Diana C.; Bishop, R.

doi:10.1016/s0002-8223(95)00491-2

Cited by 4 publications

(4 citation statements)

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“…A study by Pantalos & Bishop (1995) identified the need for snacks for children in the acute hospital setting by observing that poor appetite, fatigue, early satiety or taste alterations can often be augmented by between‐meal feedings and snacks could be a significant source of nutrition for children. The study introduced a snack delivery system called the ‘munch mobile’.…”

Section: Introductionmentioning

confidence: 99%

“…The implementation of the ‘munch mobile’ showed a 34% increase in snack consumption and enhanced patient satisfaction of the hospital foodservice compared with consumption before the ‘munch mobile’ was introduced. Additionally, a cost saving of $US8000 per year was reported through reductions in waste and labour (Pantalos & Bishop 1995).…”

Section: Introductionmentioning

confidence: 99%

“…It is widely documented that disease status, poor appetite, gastrointestinal intolerance, fatigue, early satiety and taste alterations often affect children's caloric intake in hospital (Pantalos & Bishop 1995;Williams et al 1998). A recent study has shown that over 50% of children admitted to hospital lost weight (Rocha et al 2006).…”

Section: Introductionmentioning

confidence: 99%

“…A recent study has shown that over 50% of children admitted to hospital lost weight (Rocha et al 2006). Clinical dietitians often advise hospitalized children to consume 'small, frequent meals' or 'snacks' every few hours to encourage oral intake and meet nutritional needs (Pantalos & Bishop 1995;Fisher & Chan 2007;National Health Service 2003). Promoting optimal nutritional status of hospitalized children can lead to a faster recovery and decreased hospital length of stay (Hendrikse et al 1997).…”

Section: Introductionmentioning

confidence: 99%

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Introduction of a patient‐centred snack delivery system in a children's hospital increases patient satisfaction and decreases foodservice costs

et al. 2008

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The aim of this article is to evaluate a new patient‐centred snack delivery system at a children's hospital, investigating patient satisfaction, cost outcomes and snack item popularity. Patient satisfaction was determined via surveys. Foodservice cost comparisons were made 6 months before and after the implementation of the snack trolley. Snack popularity was determined by recording, categorizing and ranking snacks distributed over this period. Patients/carers (75%) believed that the snack trolley service rated a four or above on a scale of 1 (not satisfied) to 5 (very satisfied). Foodservice cost savings of $AU3307 or 33.3% (P < 0.01) were observed over 6 months. Popular snacks were Arnott's Tiny Teddies [22.5% (n = 978) of the snacks distributed], followed closely by Arnott's Shapes (n = 818, 18.9%). In conclusion, a patient‐centred snack trolley in a children's hospital can increase patient satisfaction and reduce foodservice costs.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Introduction of a patient‐centred snack delivery system in a children's hospital increases patient satisfaction and decreases foodservice costs

et al. 2008

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Improving Patient Satisfaction in a Hospital Foodservice System Using Low-Cost Interventions: Determining Whether a Room Service System is the Next Step

Theurer¹

2011

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Barriers to Oral Food Intake for Children Admitted to Hospital

Carter

Klatchuk

Sherman

et al. 2019

Canadian Journal of Dietetic Practice and Research

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Children are at risk for malnutrition in hospital, and a contributing factor may be poor oral intake. Barriers to intake have been studied in adults, but there is a lack of research in children. The purpose of this study was to identify the potential barriers to oral intake for children in hospital. Patients and families (n = 58) admitted to surgery and medicine units at the Stollery Children’s Hospital completed a survey on barriers to oral food intake. Barriers were classified into 6 domains and major barriers were those identified by at least 30% of the population. On average each patient was affected by 22% of the barriers. Within each domain, the proportion of patients identifying at least 1 barrier was as follows: organization (74%), hunger (67%), quality (60%), effects of illness (53%), choice (38%), and physical limitations (29%). Having food brought in from home due to hunger, not wanting what was ordered once it arrives, food quality, decreased appetite, sickness, fatigue, and pain were identified as major barriers. Children have unique barriers to oral food intake in hospital which have not been previously identified. Food service models should consider these barriers to better meet the needs of this population.

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A Patient Centered System for Snack Delivery

Cited by 4 publications

References 0 publications

Introduction of a patient‐centred snack delivery system in a children's hospital increases patient satisfaction and decreases foodservice costs

Introduction of a patient‐centred snack delivery system in a children's hospital increases patient satisfaction and decreases foodservice costs

Improving Patient Satisfaction in a Hospital Foodservice System Using Low-Cost Interventions: Determining Whether a Room Service System is the Next Step

Barriers to Oral Food Intake for Children Admitted to Hospital

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