The Currently Available Literature on Inpatient Foodservices: Systematic Review and Critical Appraisal

Impact of electronic bedside meal ordering systems on dietary intake, patient satisfaction, plate waste and costs: A systematic literature review

“…Three studies featured within the systematic review demonstrated that changing to an eBMOS can increase patients' dietary intake, which may consequently contribute to addressing malnutrition risk and preventing hospital‐acquired malnutrition . This study refines the broader findings of complementary systematic reviews . While very specific in scope, it enables the opportunity to narrow the impact of other interventions and support the role of implementing an eBMOS as a core component of contributing to these positive outcomes.…”

“…Of the five studies that were included, one study received a positive score while four were assessed as neutral using the Quality Criteria Checklist . A recent systematic review of foodservice interventions found that only nine of 33 included studies had sufficient methodological quality to meet evidence‐based scientific standards . Conducting foodservice research in an active hospital setting is challenging; however, investment in high‐quality, published foodservice research is essential to demonstrate the potential impact of foodservice innovations in influencing patient and organisational outcomes …”

“…There are now a range of cost‐effective technologies available to facilitate this process. As hospitals increasingly investigate technological opportunities to enhance their operation, communicating with facilities that have previously made similar changes, and piloting solutions can help to inform the feasibility, and manage risk . In addition, encouraging a research culture within foodservice dietetics, implementing system changes and innovations within a research framework, and collecting pre‐ and post‐implementation data using validated tools will continue to generate valuable evidence to inform future foodservice system interventions.…”

“…Hospital foodservices provide a unique opportunity to influence dietary intake, address malnutrition risk and subsequent clinical outcomes across the hospital population. In addition, hospital foodservices are a key point of customer service and have the capacity to influence patients' perception of their entire hospital experience and enhance their satisfaction . Innovative foodservice models that enhance patient experience and improve dietary intake while reducing waste and remaining cost‐effective are therefore worthy of further investigation.…”

<p>Evidence-Based Analysis of Protected Mealtime Policies on Patient Nutrition and Care</p>

“…With documented prevalence rates of >30% in hospitals 1 and within a range of 10-62% in residential aged care facilities (RACFs), 2 different foodservice strategies have been implemented in an effort to improve the nutritional status of patients and residents. [3][4][5][6] The reality of delivering mealtime care and implementing changes to foodservice systems in complex environments is not as straightforward as it may seem. 7,8 Tensions exist between delivering patient centred care and the system in which this care is delivered, attributable to factors including awareness and attitudes, the environment, leadership and time pressures.…”