Evaluation of Efficiency and Effectiveness Measurements of a Foodservice System that Included a Spoken Menu

Oyarzun, V; Lafferty, Linda; Gregoire, Mary B.; Sowa, D.; Dowling, Rebecca; Shott, Susan

doi:10.1016/s0002-8223(00)00141-3

Cited by 14 publications

(14 citation statements)

References 7 publications

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Mentioning

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“…16,[18][19][20]22,36,37 The new systems were similar to a hotel room service. Patients ordered meals from an extended choice menu approximately 2 hours before meal service.…”

Section: Comparisonmentioning

confidence: 99%

“…It was decided to extract data describing the population being investigated (sample size and setting), the aim of the study, and the pertinence of the study design; that is, if an intervention was tested in a trial (ie, involving a particular new food delivery system, 3,13,[16][17][18][19][20][21][22] or in an observational investigation, including a comparison. 3,11,23,24 Search terms included controlled terms from Medical Subject Headings in PubMed and CINAHL headings in CINAHL as well as free text terms.…”

Section: Search Strategymentioning

confidence: 99%

“…Twelve studies had a sample size <200 patients; 14,16,[20][21][22]27,28,[35][36][37][38][39] 10 studies had a sample size between 200 and 600 patients, 15,17,18,24,25,[29][30][31][32]34 and nine studies a sample size >600 patients. 3,11,13,19,23,26,29,33,40 Subjects were mostly inpatients, but in some studies discharged patients 11,14,15,21 or outpatients 21 were involved as well.…”

Section: Sample Size and Populationmentioning

confidence: 99%

“…Seven studies used questionnaires consisting of fewer than 10 items, 16,19,22,23,28,32,33 11 studies used questionnaires with 10 to 20 items, 3,11,15,17,18,20,24,25,26,34,37 and four studies used questionnaires consisting of more than 20 items. 4,13,35,40 Only one study did not report the number of items on the questionnaire.…”

Section: Data Collectionmentioning

confidence: 99%

See 3 more Smart Citations

A Systematic Review of Hospital Foodservice Patient Satisfaction Studies

Dall’Oglio

Nicolò

Ciommo³

et al. 2015

Journal of the Academy of Nutrition and Dietetics

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“…16,[18][19][20]22,36,37 The new systems were similar to a hotel room service. Patients ordered meals from an extended choice menu approximately 2 hours before meal service.…”

Section: Comparisonmentioning

confidence: 99%

Section: Search Strategymentioning

confidence: 99%

Section: Sample Size and Populationmentioning

confidence: 99%

Section: Data Collectionmentioning

confidence: 99%

See 2 more Smart Citations

A Systematic Review of Hospital Foodservice Patient Satisfaction Studies

Dall’Oglio

Nicolò

Ciommo³

et al. 2015

Journal of the Academy of Nutrition and Dietetics

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“…(8,9) However, some studies have also demonstrated increased tray accuracy, (8) increased efficiency and effectiveness (9) and labour savings. (10,11) One study identified the potential of a BMOS to optimise dietary intake, (11) and another demonstrated patient weight gain.…”

Section: Introductionmentioning

confidence: 99%

Energy and protein intake increases with an electronic bedside spoken meal ordering system compared to a paper menu in hospital patients

Maunder

Lazarus

Walton

et al. 2015

Clinical Nutrition ESPEN

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(2015). Energy and protein intake increases with an electronic bedside spoken meal ordering system compared to a paper menu in hospital patients. Clinical Nutrition ESPEN, 10 (4), e134-e139.Energy and protein intake increases with an electronic bedside spoken meal ordering system compared to a paper menu in hospital patients AbstractBackground and aims Electronic bedside spoken meal ordering systems (BMOS) have the potential to improve patient dietary intakes, but there are few published evaluation studies. The aim of this study was to determine changes in the dietary intake and satisfaction of hospital patients, as well as the role of the Nutrition Assistant (NA), associated with the implementation of an electronic BMOS compared to a paper menu. Methods This study evaluated the effect of a BMOS compared to a paper menu at a 210-bed tertiary private hospital in Sydney during 2011-2012. Patient dietary intake, patient satisfaction and changes in NA role were the key outcomes measured. Dietary intake was estimated from observational recordings and photographs of meal trays (before and after patient intake) over two 48 h periods. Patient satisfaction was measured through written surveys, and the NA role was compared through a review of work schedules, observation, time recordings of patient contact, written surveys and structured interviews. Results Baseline data were collected across five wards from 54 patients (75% response rate) whilst using the paper menu service, and after BMOS was introduced across the same five wards, from 65 patients (95% response rate). Paper menu and BMOS cohorts' demographics, self-reported health, appetite, weight, body mass index, dietary requirements, and overall foodservice satisfaction remained consistent. However, 80% of patients preferred the BMOS, and importantly mean daily energy and protein intakes increased significantly (paper menu versus BMOS): 6273 kJ versus 8273 kJ and 66 g versus 83 g protein; both p < 0.05. No additional time was required for the NA role, however direct patient interaction increased significantly (p < 0.05), and patient awareness of the NA and their role increased with the BMOS. Conclusions The utilisation of a BMOS improved patient energy and protein intake. These results are most likely due to an enhancement of existing NA work processes, enabling more NA time with patients, facilitating an increase in patient participation and satisfaction with the service.

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