Patient satisfaction and energy intakes are enhanced by point of service meal provision

Abstract

Aim: This systemic review aimed to investigate the effects of various methods of point of service meal provision on patient satisfaction and energy intakes of hospital patients. Methods: 'Medline' and 'Wiley Interscience' online databases (1999)(2000)(2001)(2002)(2003)(2004)(2005)(2006)(2007)(2008) were consulted using search terms such as 'food service' and 'food delivery in hospital'. Cross-referencing was also used to select studies that compared the provision of full diets to hospital patients using two different methods of food service delivery. Results: Searching yielded 268 studies, of which 18 met the inclusion criteria (hospitals, all ages, oral intake only). Patient satisfaction was measured in 12 studies, while 9 studies measured energy intake, 9 measured food wastage and 4 studies measured costs. Conclusion: There is evidence to suggest that a more personalised meal service system in hospitals has the ability to improve energy intakes and patient satisfaction. Further research is necessary to evaluate the long-term implications on cost-effectiveness. (1999)(2000)(2001)(2002)(2003)(2004)(2005)(2006)(2007)(2008) were consulted using search terms such as 'food service' and 'food delivery in hospital'. Cross-referencing was also used to select studies that compared the provision of full diets to hospital patients using two different methods of food service delivery. Results: Searching yielded 268 studies, of which 18 met the inclusion criteria (hospitals, all ages, oral intake only). Patient satisfaction was measured in 12 studies, while 9 studies measured energy intake, 9 measured food wastage and 4 studies measured costs. Conclusion:There is evidence to suggest that a more personalised meal service system in hospitals has the ability to improve energy intakes and patient satisfaction. Further research is necessary to evaluate the long-term implications on cost-effectiveness.

Improving opportunities for food service and dietetics practice in hospitals and residential aged care facilities

“…Food wastage is frequently mentioned in relation to food costs in hospitals 36,37 . Although some wastage is inevitable, a large amount of wasted food is a financial burden, but more importantly it means that dietary requirements are not being met.…”

Positive effect of protein‐supplemented hospital food on protein intake in patients at nutritional risk: a randomised controlled trial

“…Food is traditionally recommended as the first choice for treating undernutrition and, subsequently, approximately 75% of hospitalised patients rely solely on the hospital food service menu for nutrition (Mahoney et al ., ). Hospital food therefore constitutes an important strategy for treating undernutrition within the hospital setting.…”

“…If nutritional therapy is not adequately provided, undernourished patients are at risk of increased morbidity, an increased length of hospital stay, a decreased quality of life and increased mortality (Edington et al, 2000;Stratton et al, 2003;Norman et al, 2006). Food is traditionally recommended as the first choice for treating undernutrition and, subsequently, approximately 75% of hospitalised patients rely solely on the hospital food service menu for nutrition (Mahoney et al, 2009). Hospital food therefore constitutes an important strategy for treating undernutrition within the hospital setting.…”

Comparison of three interventions in the treatment of malnutrition in hospitalised older adults: A clinical trial

“…Despite this, clear benefits exist in providing a selective in‐between meal system, including enhanced choice, variety and familiarity of foods . This is reflected by increased patient satisfaction from this intervention (Table ) and reinforced in the literature . Appearance and palatability of foods are strong determinants of nutritional intake.…”

“…18,25 This is reflected by increased patient satisfaction from this intervention ( Table 3) and reinforced in the literature. 17 Appearance and palatability of foods are strong determinants of nutritional intake. Palatability can be enhanced by foods that are familiar, where the person can attribute a positive prior experience and has positive sensory properties (taste, appearance, smell, etc.).…”