The Effect of Hand-Held Menus on The Body Weight and Food Consumption Percentages of Alzheimer’S Residents Residing in Long-Term Nursing Facilities

Fontenot, M.; Burnett, Michael

doi:10.1016/s0002-8223(98)00356-3

Cited by 2 publications

(3 citation statements)

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“…(10,11) One study identified the potential of a BMOS to optimise dietary intake, (11) and another demonstrated patient weight gain. (12) 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.…”

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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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

View full text Add to dashboard Cite

show abstract

“…From 1996 to 2008, papers on innovative hospital patient meal ordering processes identified opportunities to enhance patient care. Bedside menu ordering demonstrated increased tray accuracy, efficiency and effectiveness, labour savings, patient satisfaction, nutritional intake and weight gain . Room service (a model of bedside ordering initiated by the patient, with on‐demand meal ordering and delivery) demonstrated increased patient satisfaction and nutritional intake .…”

Section: Resultsmentioning

confidence: 99%

“…Bedside menu ordering demonstrated increased tray accuracy, 38 efficiency and effectiveness, 39 labour savings, 40,41 patient satisfaction, [38][39][40][41] nutritional intake 41 and weight gain. 42 Room service (a model of bedside ordering initiated by the patient, with on-demand meal ordering and delivery) demonstrated increased patient satisfaction [43][44][45] and nutritional intake. 43,44 These operational innovations were made possible by technological advances allowing the use of smaller wireless mobile devices.…”

Section: Standardmentioning

confidence: 99%

Introduction to nutrition informatics in Australia

Maunder

Williams

Walton

et al. 2014

Nutrition & Dietetics

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Aim The aim of this study was to provide an introduction to nutrition informatics, including a brief history and a rationale of its importance for Australian dietetics. Methods The study method used was a narrative review informed by a literature review and expert consultation with the Academy of Nutrition and Dietetics. Results Nutrition informatics has demonstrated potential to improve efficiencies, reduce costs, support research and ultimately enhance patient care. Governments and organisations have identified this as an emerging priority area. The Dietitians Association of Australia has launched initiatives to advocate and provide strategic advice on dietetic involvement in biomedical informatics and specifically nutrition informatics. Conclusions If nutrition standards and processes are not integrated into information systems, dietitians may inherit technologies that do not support dietetic work practices, and opportunities to enhance nutrition services may be missed. It is recommended that dietitians be aware of the opportunities and potential benefits of nutrition informatics, become familiar and involved in technology initiatives, and take the lead in guiding the development and implementation of technologies that may impact patient nutritional care.

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The Effect of Hand-Held Menus on The Body Weight and Food Consumption Percentages of Alzheimer’S Residents Residing in Long-Term Nursing Facilities

Cited by 2 publications

References 0 publications

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

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

Introduction to nutrition informatics in Australia

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