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Cook N, Porter J, Goodwin D, Collins J. Diverting Food Waste From Landfill in Exemplar Hospital Foodservices: A Qualitative Study. J Acad Nutr Diet 2024; 124:725-739. [PMID: 38142741 DOI: 10.1016/j.jand.2023.12.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 12/15/2023] [Accepted: 12/19/2023] [Indexed: 12/26/2023]
Abstract
BACKGROUND The US Environmental Protection Agency Food Recovery Hierarchy suggests methods for diverting food waste from landfill. Knowledge of how hospital foodservices implement food waste management strategies could help modernize food waste practices. OBJECTIVE The aim of this study was to explore hospital staff members' experiences of implementing a food waste management strategy to divert food waste from landfill in their hospital foodservice, including the journey, challenges, and facilitators of this practice change. DESIGN A qualitative study was conducted in 2022-2023 using semi-structured interviews. PARTICIPANTS/SETTING Eighteen participants were staff members with knowledge of the food waste management strategy from 14 exemplar hospitals in United States, Spain, Scotland, and Australia using strategies to divert food waste from landfill within the last 10 years. ANALYSES PERFORMED Mapping and thematic analysis were undertaken to code and identify themes from the interviews that described staff members' experiences of the journey to implement the strategy. RESULTS Six hospitals donated food, 1 transferred food waste for animal feed, 4 used an industrial solution, and 3 sent food waste for composting. A common journey pathway for successful implementation was identified from participants' experiences. It features the following 6 phases: idea, preparation, roll out, maintenance, established practice, and evolution. Facilitators included legislation, enthusiastic staff members, executive support, and "luck." Challenges were smells, occasions when food waste was not collected, equipment breakage, and funding depletion. CONCLUSIONS This study identified a common journey pathway for implementing a food waste management strategy in hospital foodservices that can be used to anticipate and prepare for the steps in the implementation process.
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Affiliation(s)
- Nathan Cook
- Department of Nutrition, Dietetics and Food, Monash University, Notting Hill, VIC, Australia.
| | - Judi Porter
- School of Exercise and Nutrition Sciences, Institute for Physical Activity and Nutrition, Deakin University, Burwood, VIC, Australia; Department of Nutrition, Dietetics and Food, Monash University, Notting Hill, VIC, Australia
| | - Denise Goodwin
- BehaviourWorks Australia Health & Social Programs, Monash University, Clayton, VIC, Australia; Monash Sustainable Development Institute, Monash University, Clayton, VIC, Australia
| | - Jorja Collins
- Department of Nutrition, Dietetics and Food, Monash University, Notting Hill, VIC, Australia; Eastern Health, Box Hill, VIC, Australia
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Vaillant MF, Alligier M, Baclet N, Capelle J, Dousseaux MP, Eyraud E, Fayemendy P, Flori N, Guex E, Hennequin V, Lavandier F, Martineau C, Morin MC, Mokaddem F, Parmentier I, Rossi-Pacini F, Soriano G, Verdier E, Zeanandin G, Quilliot D. Guidelines on Standard and Therapeutic Diets for Adults in Hospitals by the French Association of Nutritionist Dieticians (AFDN) and the French Speaking Society of Clinical Nutrition and Metabolism (SFNCM). Nutrients 2021; 13:2434. [PMID: 34371943 PMCID: PMC8308628 DOI: 10.3390/nu13072434] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 07/09/2021] [Accepted: 07/12/2021] [Indexed: 12/15/2022] Open
Abstract
AIM Hospital food provision is subject to multiple constraints (meal production, organization, health safety, environmental respect) which influence the meal tray offered to the patient. Multiple diets can add complexity and contribute to non-consumption of the meal. To avoid undernutrition, it appeared necessary to propose guidelines for foods and diets in hospitals. METHODS These guidelines were developed using the Delphi method, as recommended by the HAS (French Health Authority), based on a formal consensus of experts and led by a group of practitioners and dieticians from the AFDN (French Association of Nutritionist Dieticians) and SFNCM (French Society of Clinical Nutrition and Metabolism). RESULTS Twenty-three recommendations were deemed appropriate and validated by a panel of 50 national experts, following three rounds of consultations, modifications and final strong agreement. These recommendations aim to define in adults: 1-harmonized vocabulary related to food and diets in hospitals; 2-quantitative and qualitative food propositions; 3-nutritional prescriptions; 4-diet patterns and patient adaptations; 5-streamlining of restrictions to reduce unnecessary diets and without scientific evidence; 6-emphasizing the place of an enriched and adapted diet for at-risk and malnourished patients. CONCLUSION These guidelines will enable catering services and health-care teams to rationalize hospital food and therapeutic food prescriptions in order to focus on individual needs and tasty foods. All efforts should be made to create meals that follow these recommendations while promoting the taste quality of the dishes and their presentation such that the patient rediscovers the pleasure of eating in the hospital.
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Affiliation(s)
- Marie-France Vaillant
- Service Diététique, CHU Grenoble Alpes, CS 10217, CEDEX 9, 38043 Grenoble, France;
- Laboratoire de Bioénergétique Fondamentale et Appliquée, Université Grenoble Alpes, U1055, CS 40700, CEDEX 9, 38058 Grenoble, France
| | - Maud Alligier
- FORCE (French Obesity Research Center of Excellence), FCRIN (French Clinical Research Infrastructure Network), CRNH Rhône-Alpes, Centre Hospitalier Lyon Sud, 165 Chemin du Grand Revoyet, 69310 Pierre-Bénite, France;
| | - Nadine Baclet
- Service Diététique, Pitié Salpêtrière, Assistance Publique-Hôpitaux de Paris, 47-83, Bd de l’Hôpital, CEDEX 13, 75651 Paris, France; (N.B.); (M.-P.D.)
| | - Julie Capelle
- Service Diététique, Centre Hospitalier Simone Veil de Blois, Mail Pierre Charlot, 41000 Blois, France;
| | - Marie-Paule Dousseaux
- Service Diététique, Pitié Salpêtrière, Assistance Publique-Hôpitaux de Paris, 47-83, Bd de l’Hôpital, CEDEX 13, 75651 Paris, France; (N.B.); (M.-P.D.)
| | - Evelyne Eyraud
- Service Diététique, CHU de Nice Hôpital de l’Archet, 151 Route Saint Antoine de Ginestière, 06200 Nice, France;
| | - Philippe Fayemendy
- Unité de Nutrition, CHU Dupuytren, 2, Avenue Martin-Luther-King, CEDEX, 87042 Limoges, France;
- UMR 1094 Inserm Associée IRD—Neuroépidémiologie Tropicale, Faculté de Médecine, 2, Rue du Docteur Marcland, CEDEX, 87025 Limoges, France
| | - Nicolas Flori
- Clinical Nutrition, Gastroenterology and Endoscopy, Institut Régional du Cancer Montpellier (ICM), University of Montpellier, Parc Euromédecine, 208 Rue des Apothicaires, 34298 Montpellier, France;
| | - Esther Guex
- Nutrition Clinique, Service d’Endocrinologie-Diabétologie-Métabolisme, Centre Hospitalier et Universitaire Vaudois, 1011 Lausanne, Switzerland;
| | - Véronique Hennequin
- RESCLAN Champagne-Ardenne, Hôpital Sébastopol, 48, Rue de Sébastopol, 51092 Reims, France;
| | - Florence Lavandier
- Service Diététique, Centre Hospitalier Régional Universitaire de Tours, CEDEX 9, 37044 Tours, France;
| | - Caroline Martineau
- Unité Diététique, Hôpital Larrey, CHU de Toulouse, 20, Av. Larrieu-Thibaud, 31100 Toulouse, France;
| | - Marie-Christine Morin
- Service Diététique, Assistance Publique Hôpitaux de Marseille, Chemin des Bourrely, CEDEX 20, 13915 Marseille, France;
| | - Fady Mokaddem
- Service de Gastro-Entérologie, Cliniques Sud Luxembourg Vivalia, Rue des Déportés 137, 6700 Arlon, Belgium;
| | - Isabelle Parmentier
- Service Diététique, CHRU Lille, 2 Avenue Oscar Lambret, 59037 Lille, France;
| | - Florence Rossi-Pacini
- Coordination Générale des Soins, Assistance Publique–Hôpitaux de Marseille, 80, Rue Brochier, CEDEX 05, 13354 Marseille, France;
| | - Gaëlle Soriano
- Gérontopôle, CHU Toulouse, CEDEX 9, 31059 Toulouse, France;
| | - Elisabeth Verdier
- Service diététique, Hospices Civils de Lyon, Hôpital Femme Mère Enfant, 59, Bd Pinel, CEDEX, 69677 Bron, France;
| | - Gilbert Zeanandin
- Cabinet des Maladies de l’Appareil Digestif et Nutrition Clinique, Palais Bel Canto, 29, Avenue Malaussena, 06000 Nice, France;
| | - Didier Quilliot
- Unité Transversale de Nutrition et Unité d’Assistance Nutritionnelle, Service d’Endocrinologie Diabétologie et Nutrition, CHRU de Nancy, Rue du Morvan, 54500 Vandoeuvre-lès-Nancy, France
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Ten Cate D, Mellema M, Ettema RGA, Schuurmans MJ, Schoonhoven L. Older Adults' and Their Informal Caregivers' Experiences and Needs regarding Nutritional Care Provided in the Periods before, during and after Hospitalization: A Qualitative Study. J Nutr Gerontol Geriatr 2021; 40:80-107. [PMID: 33835889 DOI: 10.1080/21551197.2021.1906822] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
To enhance prevention and treatment of malnutrition in older adults before, during and after hospitalization, deeper understanding of older adults' and informal caregivers' perspective on nutritional care is important. One-time in-depth interviews were conducted with 15 older adults who had been discharged from hospital, and seven informal caregivers. We explored their experiences and needs regarding nutritional care provided in the periods before, during and after hospitalization. Five themes emerged from the data: (1) dietary intake, (2) food service during hospitalization, (3) nutrition-related activities, (4) whose job it is to give nutritional care, and (5) competing care priorities. Further, several opinions about nutritional issues were identified. Older adults and informal caregivers did not always experience optimal nutritional care. When discussing nutritional care, they mainly focused on the in-hospital period. When providing nutritional care and developing guidelines, older adults' and informal caregivers' perspective on nutritional care should be incorporated. Here, the periods before, during and after hospitalization should be taken into account equally.
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Affiliation(s)
- Debbie Ten Cate
- Research Group Chronic Diseases, Utrecht University of Applied Sciences, Utrecht, the Netherlands
- Julius Center for Health Sciences and Primary Care, University Medical Center Utrecht, Utrecht, the Netherlands
| | - Mattanja Mellema
- Care Needs Assessment Centre, Utrecht, the Netherlands
- Clinical Health Sciences, Utrecht University, Utrecht, the Netherlands
| | - Roelof G A Ettema
- Research Group Chronic Diseases, Utrecht University of Applied Sciences, Utrecht, the Netherlands
- Julius Center for Health Sciences and Primary Care, University Medical Center Utrecht, Utrecht, the Netherlands
| | - Marieke J Schuurmans
- Education Center, UMC Utrecht Academy, University Medical Center Utrecht, Utrecht University, Utrecht, the Netherlands
| | - Lisette Schoonhoven
- Julius Center for Health Sciences and Primary Care, University Medical Center Utrecht, Utrecht, the Netherlands
- School of Health Sciences, Faculty of Environmental and Life Sciences, University of Southampton, Southampton, UK
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Gardner L, Trueman H. Improving mealtimes for patients and staff within an eating disorder unit: understanding of the problem and first intervention during the pandemic-an initial report. BMJ Open Qual 2021; 10:e001366. [PMID: 33820758 PMCID: PMC8030470 DOI: 10.1136/bmjoq-2021-001366] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Revised: 03/12/2021] [Accepted: 03/22/2021] [Indexed: 12/05/2022] Open
Abstract
BACKGROUND Mealtimes occur six times a day on eating disorder (ED) inpatient units and are a mainstay of treatment for EDs. However, these are often distressing and anxiety provoking times for patients and staff. A product of patients' distress is an increase in ED behaviours specific to mealtimes. The aim of this quality improvement project was to decrease the number of ED behaviours at mealtimes in the dining room through the implementation of initiatives identified through diagnostic work. METHODS The Model for Improvement was used as the systematic approach for this project. Baseline assessment included observations in the dining room, gathering of qualitative feedback from staff and patients and the development of an ED behaviours form used by patients and staff. The first change idea of a host role in the dining room was introduced, and the impact was assessed. RESULTS The introduction of the host role has reduced the average number of ED behaviours per patient in the dining room by 35%. Postintervention feedback demonstrated that the introduction of the host role tackled the disorganisation and chaotic feeling in the dining room which in turn has reduced distress and anxiety for patients and staff. CONCLUSIONS This paper shows the realities of a quality improvement (QI) project on an ED inpatient unit during the COVID-19 pandemic. The results are positive for changes made; however, a large challenge, as described has been staff engagement.
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Affiliation(s)
- Lucy Gardner
- Cotswold House, Oxford Health NHS Foundation Trust, Oxford, UK
| | - Hayley Trueman
- Safety and Quality Improvement, Oxford Health NHS Foundation Trust, Oxford, UK
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Yona O, Goldsmith R, Endevelt R. Improved meals service and reduced food waste and costs in medical institutions resulting from employment of a food service dietitian - a case study. Isr J Health Policy Res 2020; 9:5. [PMID: 32014056 PMCID: PMC6998356 DOI: 10.1186/s13584-020-0362-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2019] [Accepted: 01/22/2020] [Indexed: 12/20/2022] Open
Abstract
BACKGROUND A recurring problem in medical institutions is patients not always receiving food meeting their nutritional and medical needs. A proposed contributing factor is non- inclusion of dietitians in food service staff. Recently, positions for food service dietitians in hospitals were created. For the newly defined role of "Food Service Dietitian", comprehensive training courses were developed (70 dietitians participated). OBJECTIVE To examine the impact of the addition of the role of a "Food Service Dietitian" in medical institutions on suitability of foods served, food costs and food waste. METHODS A three years (2014-2017) national case study to examine the new role's impact was carried out, in 18 hospitals, nine of which employ a food service dietitian (intervention), and 9 without (control). The number of nutritional analyses of menus was checked, as was the extent of kitchen staff training, and how often night meals were served for all patients. Data were gathered regarding food costs and waste with respect to food distributed to staff and patients. Food costs savings and waste reduction were calculated, based on reduction in provision of unnecessary meals, at a cost of 18 NIS per day per meal. RESULTS Kitchen staff training was carried out in all intervention institutions, and not in the controls. In most controls, nutritional analyses were not performed, whereas in the intervention hospitals, full analyses were performed and tailoring of menus to specific department requirements improved significantly. In most intervention hospitals, late night snacks were provided, this not being so in the controls. Total food cost savings of $229,569 per annum was seen in the six intervention hospitals, attributable to 4 factors: 1.Meals not delivered to fasting patients, or those receiving parenteral/enteral nutrition- cost savings of 328,500 NIS ($93,857)2.Better tailoring and monitoring of food delivered to the wards and staff (bread, cheese, milk etc)- annual cost savings of 235,000 NIS ($67,142) in the hospitals with a food service dietitian.3.Checking expiry dates of medical foods, and improved communication between the wards, the kitchen and the food distribution centers, has lessened food waste with savings of 5% from the medical food budget per annum of 40,000 NIS ($11,428).4.As a result of dietitian-performed nutritional analyses, tailoring of food provided according to the patient's medical and nutrition needs was improved. In one hospital, after re-evaluation of serve sizes in high protein diets, sizes were reduced while retaining adequacy, with immediate cost savings of 200,000 NIS ($57,142) per annum. CONCLUSIONS Implementation of the new role of Food Service Dietitian led to cost savings and significant improvements in adherence to the nutritional care plan.
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Affiliation(s)
- Orit Yona
- Nutrition Division, Ministry of Health, Jerusalem, Israel
| | | | - Ronit Endevelt
- Nutrition Division, Ministry of Health, Jerusalem, Israel
- School of Public Health, University of Haifa, Haifa, Israel
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Glasper A. The quest to improve the quality of hospital food for patients. Br J Nurs 2019; 28:1164-1165. [PMID: 31647740 DOI: 10.12968/bjon.2019.28.19.1164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Emeritus Professor Alan Glasper, from the University of Southampton, discusses an initiative by the Government to review and improve the nutritional quality of hospital food.
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Glasper A. The quest to improve the quality of hospital food for patients. Br J Nurs 2019; 28:1264-1265. [PMID: 31680581 DOI: 10.12968/bjon.2019.28.19.1264] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Emeritus Professor Alan Glasper, from the University of Southampton, discusses an initiative by the Government to review and improve the nutritional quality of hospital food.
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Foster S. Hospital food: raise standards, cut costs. Br J Nurs 2019; 28:739. [PMID: 31188667 DOI: 10.12968/bjon.2019.28.11.739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Sam Foster, Chief Nurse, Oxford University Hospitals, reflects on the problems of ensuring the quality of hospital food and examines the latest Government initiative to reduce costs.
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Affiliation(s)
- Sam Foster
- Chief Nurse, Oxford University Hospitals
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ÇAKICI N, AKÇALI A, DEMİREL ZORBA NN. Antibiotic resistance pattern and spa types of Staphylococcus aureus strains isolated from food business and hospital kitchen employees in Çanakkale, Turkey. Turk J Med Sci 2019; 49:675-682. [PMID: 30997982 PMCID: PMC7018242 DOI: 10.3906/sag-1712-207] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
Background/aim The aim of this study was to determine antibiotic resistance profiles and spa types of Staphylococcus aureus strains isolated from food business employees in Çanakkale, Turkey. Materials and methods S.aureus isolates were collected from hand and nasal swabs of 300 individuals working in 17 food businesses and 9 hospital kitchens. All S. aureus isolates obtained from each carrier were typed by staphylococcal protein A (spa) typing method.Staphylococcal cassette chromosome mec (SCCmec) and multilocus sequence typing (MLST) of MRSA were performed by sequencing method. Results Of the 300 individuals, 125 (41.6%) were found to be carriers of S. aureus, 215 isolates of which were obtained in total. Three (1.4%) of 215 isolates were identified as MRSA. Sixty spa types were identified among the 121 MSSA isolates, the most common being t084 (9%). A novel spa type was discerned and added to the Ridom SpaServer database as t14963. The MLST type of the MRSA strains identified as spa type t786 was ST88 and as spa type t223 was ST22. All MRSA were determined to be SCCmec type IVa. Conclusion spa typing can be performed to screen for transmission of S. aureus. t786, ST88, and SCCmec IVa MRSA strains were identified for the first time in Turkey.
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Affiliation(s)
- Nesrin ÇAKICI
- Health Services Vocational School, Çanakkale Onsekiz Mart University, ÇanakkaleTurkey
- * To whom correspondence should be addressed. E-mail:
| | - Alper AKÇALI
- Department of Medical Microbiology, Faculty of Medicine, Çanakkale Onsekiz Mart University, ÇanakkaleTurkey
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Abstract
PURPOSE The purpose of this paper is to examine whether the negative impressions consumers hold toward institutional food can be remedied by subtle changes in menu descriptions. While an expectancy-disconfirmation explanation would suggest this, a negativity bias explanation would suggest otherwise. DESIGN/METHODOLOGY/APPROACH The authors test the research question using an experimental 2 × 2 full factorial design, with data collected from 100 university students. FINDINGS The results show that when hospital menus are made somewhat fancier in their description, consumers evaluate the food as more attractive and menu variation to be greater. This implies that the judgments are more likely to be based on an expectancy-disconfirmation process that on being subject to negativity bias. RESEARCH LIMITATIONS/IMPLICATIONS The authors study perceived attractiveness and menu variation, but future research should include taste perceptions and consumption volume. PRACTICAL IMPLICATIONS Institution managers could improve consumer perceptions of how attractive the food being served is, and the perceived variation in their menus, by subtly changing the course descriptions to become fancier. However, as such, a strategy based on an expectancy-disconfirmation process, institution managers should beware not to sweeten the pill too much, i.e., making promises they cannot keep may backfire if one makes the menus too fancy compared to what is delivered. ORIGINALITY/VALUE The authors extend current knowledge on menu label effects by addressing them for food suppliers, which are inherently associated with low food quality. The authors also show that when managers apply such strategies, the effect is due to a disconfirmation process rather than a negativity bias.
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Affiliation(s)
- Jorunn Lindholm
- Norwegian School of Hotel Management, University of Stavanger , Stavanger, Norway
| | - Yasaman Vadoudi
- Norwegian School of Hotel Management, University of Stavanger , Stavanger, Norway
| | - Håvard Hansen
- Norwegian School of Hotel Management, University of Stavanger , Stavanger, Norway
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Dijxhoorn DN, van den Berg MGA, Drenth JPH, Wanten GJA. [A novel in-hospital meal service improves protein and energy intake]. Ned Tijdschr Geneeskd 2018; 162:D2484. [PMID: 30040302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
OBJECTIVE To investigate whether a novel meal service, FoodforCare, improves dietary intake and patient satisfaction, compared to the traditional 3-meals a day service (TMS). DESIGN We performed a prospective cohort study at medical (Gastroenterology) and surgical (Gynecology, Urology, Orthopedics) wards. Patients were offered TMS (July 2015 - May 2016; n = 326) or FfC meal service (after stepwise introduction per ward from January 2016 - December 2016; n = 311). METHOD Primary outcome was the mean percentage of protein and energy intake relative to requirements, between patients receiving TMS and those receiving FfC, on the first and fourth day of full oral intake. Patient satisfaction comprised rating of the experienced quality of the meals and the meal service by means of a validated questionnaire. RESULTS Patient characteristics were similar between groups, with the exception that the FfC group contained more oncology patients (p = 0.028). FfC improved mean daily protein intake (in g/day) relative to requirements (1.2 g/kg/day) at day 1 (mean % ± SD: 79 ± 33 vs. 59 ± 28; p < 0.05) and day 4 (73 ± 38 vs. 59 ± 29; p < 0.05). Mean daily energy intake (in kcal/day) relative to requirements improved at day 1 (88 ± 34 vs. 70 ± 30; p < 0.05) and day 4 (84 ± 40 vs. 73 ± 31; p = 0.05). On a scale of 1-10, patient satisfaction remained unchanged, in terms of food quality (7.7 ± 1.5 vs. 7.4 ± 1.4; p = 0.09) and meal service (7.8 ± 1.3 vs. 7.7 ± 1.1; p = 0.29). The FfC group was more satisfied with the appearance and smell of the meals (both p < 0.05). CONCLUSION Implementation of this novel meal service substantially improved protein and energy intake while maintaining, and to some extent, improving patient satisfaction.
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Affiliation(s)
- Dorian N Dijxhoorn
- Radboudumc, afd. Maag-, Darm- en Leverziekten, Nijmegen
- Contact: D.N. Dijxhoorn
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Abstract
Most Americans consume more than the recommended daily level of sodium, and tools are needed to assess and improve food practices related to sodium. We describe how the Sodium Practices Assessment Tool (SPAT) was developed and used in 19 hospitals and senior meal facilities in upstate New York. Initial results identified opportunities for improvement in food preparation, presentation, and purchasing practices to reduce sodium consumption. Pre-post comparison results showed significant increases in the use of herbs, spices, unsalted butter, fruits and vegetables, and in the availability of lower-sodium foods. Food service sites can use SPAT to assess sodium practices, inform development of action plans, and measure change over time.
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Affiliation(s)
- Ann Lowenfels
- Bureau of Chronic Disease Evaluation and Research, New York State Department of Health, 1084 Corning Tower, Empire State Plaza, Albany, NY 12237.
| | - Mary Jo Pattison
- Bureau of Chronic Disease Evaluation and Research, New York State Department of Health, Albany, New York
| | - Anne M Martin
- Bureau of Chronic Disease Evaluation and Research, New York State Department of Health, Albany, New York
| | - Cindy Ferrari
- Bureau of Community Chronic Disease Prevention, New York State Department of Health, Albany, New York
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Quaranta G, Marruco R, Posteraro B, Cambieri A, Berloco F, Sezzatini R, Boninti F, Turnaturi C, Laurenti P. [Hygienic suitability of food and food-contact surfaces in a hospital canteen: the experience of a University Hospital in Italy]. Ig Sanita Pubbl 2017; 73:579-593. [PMID: 29573385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The Authors present the results of a study performed during a time-period of two years, to evaluate the hygienic quality of ready-to-eat foods, prepared and served in a hospital catering service, and the microbiological status of food-contact surfaces. Food hygiene was evaluated using non-pathogenic indicator microorganisms. The study was part of the verification activities that the hospital Health Department considers as a priority in order to guarantee patient safety. Only one of 52 food samples tested was considered unsatisfactory; the examined surfaces were not fully satisfactory in one of four cases. The study results, although encouraging as a whole, especially with respect to the hygienic safety of food prepared and served in the hospital, confirm the need to continuously verify that the appropriate environmental sanitation procedures are applied, even in the case of outsourcing. Considering the increased susceptibility of hospitalized patients, this remains a priority in the hospital where the study was performed.
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Affiliation(s)
- Gianluigi Quaranta
- Sezione di Igiene dell'Istituto di Sanità Pubblica - Università Cattolica del Sacro Cuore, Roma - Unità Operativa Complessa "Igiene Ospedaliera", Fondazione Policlinico Universitario A. Gemelli, Roma, Italia
| | - Roberta Marruco
- Tecnico della Prevenzione nell'Ambiente e nei Luoghi di Lavoro
| | - Brunella Posteraro
- Sezione di Igiene dell'Istituto di Sanità Pubblica - Università Cattolica del Sacro Cuore, Roma - Unità Operativa Complessa "Igiene Ospedaliera", Fondazione Policlinico Universitario A. Gemelli, Roma, Italia
| | - Andrea Cambieri
- Direzione Sanitaria, Fondazione Policlinico Universitario A. Gemelli, Roma, Italia
| | - Filippo Berloco
- Direzione Sanitaria, Fondazione Policlinico Universitario A. Gemelli, Roma, Italia
| | - Romina Sezzatini
- Sezione di Igiene dell'Istituto di Sanità Pubblica - Università Cattolica del Sacro Cuore, Roma - Unità Operativa Complessa "Igiene Ospedaliera", Fondazione Policlinico Universitario A. Gemelli, Roma, Italia
| | - Federica Boninti
- Sezione di Igiene dell'Istituto di Sanità Pubblica - Università Cattolica del Sacro Cuore, Roma - Unità Operativa Complessa "Igiene Ospedaliera", Fondazione Policlinico Universitario A. Gemelli, Roma, Italia
| | - Cinzia Turnaturi
- Sezione di Igiene dell'Istituto di Sanità Pubblica - Università Cattolica del Sacro Cuore, Roma - Unità Operativa Complessa "Igiene Ospedaliera", Fondazione Policlinico Universitario A. Gemelli, Roma, Italia
| | - Patrizia Laurenti
- Sezione di Igiene dell'Istituto di Sanità Pubblica - Università Cattolica del Sacro Cuore, Roma - Unità Operativa Complessa "Igiene Ospedaliera", Fondazione Policlinico Universitario A. Gemelli, Roma, Italia
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Abstract
Nurses on Twitter.
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Dojeiji L, Taylor A, Boland C, Brennan C, Penney R. Retail food reform: How to effectively bridge what we say and what we do in our hospital settings. Healthc Manage Forum 2017; 30:101-106. [PMID: 28929887 DOI: 10.1177/0840470416674963] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Hospital leaders in Eastern Ontario, Canada, have acknowledged the critical role of food to health and the need for progressive change that goes beyond personal responsibility paradigms. The Healthy Foods in Champlain Hospitals program aims to create supportive, healthy nutrition environments in hospital retail food settings. Twenty independent hospital corporations have collectively initiated a plan to transition cafeteria, vending, franchise, and volunteer operations towards healthier offerings. Hospitals are actively implementing a set of progressively phased, evidence-based nutrition criteria, which cover food and beverage categories, preparation methods, product placement, and provision of nutrition information. Implementation strategies and successes, as well as challenges and limitations, are discussed.
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Affiliation(s)
- Laurie Dojeiji
- 1 Champlain Cardiovascular Disease Prevention Network, Division of Prevention and Rehabilitation, University of Ottawa Heart Institute, Ottawa, Ontario, Canada
| | - Andra Taylor
- 1 Champlain Cardiovascular Disease Prevention Network, Division of Prevention and Rehabilitation, University of Ottawa Heart Institute, Ottawa, Ontario, Canada
| | - Cholly Boland
- 3 Winchester District Memorial Hospital, Winchester, Ontario, Canada
| | | | - Randy Penney
- 4 Renfrew Victoria Hospital, Renfrew, Ontario, Canada
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Half of hospitals in England fail to meet mandatory food standards, report reveals. Nurs Older People 2017; 29:7. [PMID: 28244357 DOI: 10.7748/nop.29.2.7.s6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
A new report reveals almost half of hospitals in England are failing to meet mandatory food standards two years after the government introduced them.
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NZNO supports protest over food at Southern DHB. Nurs N Z 2016; 22:39. [PMID: 27396077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
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Abstract
In August 1984, an outbreak of Salmonella at Stanley Royd Psychiatric Hospital in Yorkshire led to the deaths of 19 elderly residents. It was an incident that attracted a good deal of comment in both the local and national press, and one that had enduring relevance for ideas about psychiatric care, food handling and catering provisions, hospital management and the official inspection of medical institutions. This article examines the impact that the 1984 outbreak had on official and popular perceptions of these issues. As well as bringing to public attention the fact that large numbers of vulnerable elderly patients were long-term residents in psychiatric hospitals, the Salmonella outbreak highlighted the inadequacies of Victorian hospital buildings in modern healthcare. Throughout the press reports and official investigations examined here, the provenance of Stanley Royd was repeatedly emphasised; its Victorian fabric persistently interfered with cleaning regimes, cold storage facilities and the conveyance of food to patients. Within institutions like Stanley Royd, 'new' and 'old' risks came together--the microscopic bacterium and the crumbling nineteenth-century building--to create a strong critique of existing psychiatric care. The episode also highlighted broader problems within the NHS, such as systems of management and the status of psychogeriatrics as a specialism.
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Macedo Gonçalves J, Lameiro Rodrigues K, Santiago Almeida ÂT, Pereira GM, Duarte Buchweitz MR. ASSESSMENT OF GOOD PRACTICES IN HOSPITAL FOOD SERVICE BY COMPARING EVALUATION TOOLS. NUTR HOSP 2015; 32:1796-1801. [PMID: 26545552 DOI: 10.3305/nh.2015.32.4.9463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/05/2023] Open
Abstract
INTRODUCTION since food service in hospitals complements medical treatment, it should be produced in proper hygienic and sanitary conditions. It is a well-known fact that food-transmitted illnesses affect with greater severity hospitalized and immunosuppressed patients. AIMS good practices in hospital food service are evaluated by comparing assessment instruments. METHODS good practices were evaluated by a verification list following Resolution of Collegiate Directory n. 216 of the Brazilian Agency for Sanitary Vigilance. Interpretation of listed items followed parameters of RCD 216 and the Brazilian Association of Collective Meals Enterprises (BACME). Fisher's exact test was applied to detect whether there were statistically significant differences. Analysis of data grouping was undertaken with Unweighted Pair-group using Arithmetic Averages, coupled to a correlation study between dissimilarity matrixes to verify disagreement between the two methods. RESULTS AND DISCUSSION Good Practice was classified with mean total rates above 75% by the two methods. There were statistically significant differences between services and food evaluated by BACME instrument. Hospital Food Services have proved to show conditions of acceptable good practices. CONCLUSION the comparison of interpretation tools based on RCD n. 216 and BACME provided similar results for the two classifications.
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Affiliation(s)
| | - Kelly Lameiro Rodrigues
- Departamento de Nutrición, Universidad Federal de Pelotas, Facultad de Nutrición, Pelotas, RS..
| | | | - Giselda Maria Pereira
- Departamento de Matemática y Estatística, Instituto de Física y Matemática, Universidad Federal de Pelotas, Pelotas, RS. Brasil..
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Jones A. An appetite for making things better. Health Estate 2015; 69:61-63. [PMID: 26285556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
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Caracuel García ÁM. [Standardization of hospital feeding]. NUTR HOSP 2015; 31 Suppl 5:41-47. [PMID: 25938604 DOI: 10.3305/nh.2015.31.sup5.9130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/04/2023] Open
Abstract
INTRODUCTION Normalization can be understood as the establishing measures against repetitive situations through the development, dissemination, and application of technical design documents called standards. In Andalusia there are 45 public hospitals with 14,606 beds, and in which 11,700 full pensions / day are served. The Working Group on Hospital Food Standardization of the Andalusian Society for Clinical Nutrition and Dietetics, started in 2010, working on the certification of suppliers, product specifications, and meals technical card. AIMS - Develop a specific tool to help improving food safety through the certification of their suppliers. - Develop a standardized technical specifications of foodstuffs necessary for the development of menus established codes diets Andalusian hospitals document. - Develop a catalog of data sheets plates of hospital meals, to homogenize menus, respecting local and unifying criteria for qualitative and quantitative ingredients. METHODS - Providing documentation and studying of several public hospitals in Andalusia: • Product specifications and certification of suppliers. • International standards certification and distribution companies. • Legislation. • Data sheets for the menu items. • Specifications of different product procurement procedures. - Development of the draft standard HOSPIFOOD®, and approval of the version “0.0”. - Training course for auditors to this standard. - Development of a raw materials catalog as technical cards. - Meals Technical cards review and election of the ones which will be part of the document. RESULTS After nearly three years of work, we have achieved the following products: - Standardized database of technical specifications for the production of food dietary codes for: fish, seafood, meat and meat products, meats and pates, ready meals, bread and pastries, preserves, milk and dairy products, oils, cereals, legumes , vegetables, fruits, fresh and frozen vegetables, condiments and spices. - Standardized database of technical cards for meals containing the following data: SAS Code, Province, Hospital, name plate, ingredients (g), edible ingredients (g) kcal, Proteins, HC, Fat and Fiber. - HOSPIFOOD® standard certification for food providers in hospitals, school cafeterias and other institutions of social restoration. CONCLUSION Patients expect food that is offered during the stay in the hospital, meet basic standards of quality and safety, and therefore it is necessary to design and develop control systems from the award and / or acquisition of food (raw materials and finished) products which subsequently become part of the menu that is offered as part of their treatment. To avoid the effect of fraudulent practice in public health, it’s needed to ensure the quality and safety of the food from the origin and establish the standards for acquisition and subsequent use of it.
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Affiliation(s)
- Ángel Manuel Caracuel García
- Unidad de Gestión Clínica Intercentros de Endocrinología y Nutrición. Hospital Universitario Regional de Málaga. Servicio Andaluz de Salud, Junta de Andalucía. Cocina Central. Málaga. España..
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Cosh J. Survey uncovers widespread failures to comply with nutritional standards. Nurs Child Young People 2015; 27:7. [PMID: 25959471 DOI: 10.7748/ncyp.27.4.7.s6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
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Burns H. Competition is key when it comes to fast-food outlets. Nurs Stand 2015; 29:35. [PMID: 25585764 DOI: 10.7748/ns.29.20.35.s42] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
When University Hospital Southampton NHS Foundation Trust announced that it was ending its contract with Burger King and not renewing the fast-food outlet's concession at the city's general hospital, patients launched a campaign against the closure (News January 7).
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Askarian M, Kabir G, Aminbaig M, Memish ZA, Jafari P. Knowledge, Attitudes, and Practices of Food Service Staff Regarding Food Hygiene in Shiraz, Iran. Infect Control Hosp Epidemiol 2015; 25:16-20. [PMID: 14756213 DOI: 10.1086/502285] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
AbstractBackground:The practice of safety measures by the food service staff in hospitals is necessary for the prevention of food-borne outbreaks. Hospitalized patients are more vulnerable to potential hazards, and neglecting these principles can lead to increased morbidity and mortality.Methods:We assessed the knowledge, attitudes, and practices of food service staff regarding food hygiene in government and private hospitals in Shiraz, Iran. Two questionnaires were designed, one for food service staff and the ofher for supervisors. Thirty-one hospitals were approached, and the response rate was 99.5%. Four models were developed regarding knowledge, attitudes, and practices, and a multiple logistic regression analysis was performed. Comparison among the government and private hospitals was done.Results:This study showed that personnel had little knowledge regarding the pathogens that cause food-borne diseases and the correct temperature for the storage of hot or cold ready-to-eat foods. Older personnel had better attitudes and practices. Females practiced safety measures less often than did males. Personnel working in hospitals with fewer than 300 beds also had better practices. Most of the personnel had positive attitudes, but disparity between attitude and practice was noted.Conclusion:There is a dire need for education and increased awareness among food service staff regarding safe food handling practices.
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Affiliation(s)
- Mehrdad Askarian
- Community Medicine Department, Shiraz Medical School, Shiraz, Iran
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Osborne K. New hospital food standards 'will put nurses in difficult position'. Nurs Stand 2014; 29:11. [PMID: 25182882 DOI: 10.7748/ns.29.1.11.s13] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Hospital nurses will not be able to comply with mandatory standards to ensure patients have healthy and nutritious food unless they receive more support, the RCN has warned.
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Lökk J. [Let us avoid introducing a "lex Gärd" in health care]. Lakartidningen 2014; 111:913. [PMID: 24946492] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
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Vesely R. Hospitals put nutrition on the front burner. Hosp Health Netw 2014; 88:30-1. [PMID: 24923029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
About half of all inpatients go undiagnosed. Paying attention to what and how all patients eat improves outcomes and lowers costs.
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Jenner K. Hospital food can be improved only by legislation. BMJ 2013; 347:f7300. [PMID: 24355539 DOI: 10.1136/bmj.f7300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Aston G. Importance of handwashing in food handling. Perspect Public Health 2013; 133:285. [PMID: 24215002 DOI: 10.1177/1757913913505980] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Bond P. A hospital nutrition improvement programme. Nurs Times 2013; 109:22-24. [PMID: 24303615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Healthcare Improvement Scotland (formerly NHS Quality Improvement Scotland) led an 18-month national programme that aimed to achieve reliable improvements in nutritional care by focusing on three priority areas: mealtimes; long-term conditions; and transition to care homes.
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Iacobucci G. Patients rate hospitals high on cleanliness but low on food. BMJ 2013; 347:f5723. [PMID: 24052604 DOI: 10.1136/bmj.f5723] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Robins J, Goss R. Hospital food will improve only when its budgets are ring-fenced. Nurs Stand 2013; 28:33. [PMID: 24003815 DOI: 10.7748/ns2013.09.28.1.33.s46] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
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Wright ORL, Connelly LB, Capra S, Hendrikz J. Determinants of foodservice satisfaction for patients in geriatrics/rehabilitation and residents in residential aged care. Health Expect 2013; 16:251-65. [PMID: 21923814 PMCID: PMC5060661 DOI: 10.1111/j.1369-7625.2011.00711.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Abstract
BACKGROUND Poor satisfaction with institutional food is a significant moderator of food intake in geriatrics/rehabilitation and residential aged care. PURPOSE To quantify the relationship between foodservice satisfaction, foodservice characteristics, demographic and contextual variables in geriatrics/rehabilitation and residential aged care. METHODS The Resident Foodservice Satisfaction Questionnaire was administered to 103 patients of 2 geriatrics/rehabilitation units and 210 residents of nine residential aged care facilities in Brisbane, Australia. Ordered probit regression analysis measured the association of age, gender, ethnicity and appetite, timing and amount of meal choice, menu selectivity, menu cycle, production system, meal delivery system and therapeutic diets with foodservice satisfaction. RESULTS Patient and resident appetite (P < 0.01), the amount and timing of meal choice (P < 0.01), self-rated health (P < 0.01), accommodation style (P < 0.05) and age (P < 0.10) significantly moderated foodservice satisfaction. High protein/high energy therapeutic diets (P < 0.01), foodservice production (P < 0.01) and delivery systems (P > 0.01) were significant moderators for those with 'fair' self-rated health. CONCLUSIONS Patient and resident characteristics and structural and systems-related foodservice variables were more important for influencing foodservice satisfaction than characteristics of food quality. The results suggest modifications to current menu planning and foodservice delivery methods: reducing the time-lapse between meal choice and consumption, augmenting the number of meals at which choice is offered, and revising food production and delivery systems.It is important that residents in poorer health who are a high risk of under-nutrition are provided with sufficient high protein/high energy therapeutic diets. Diets that restrict macro- and micro-nutrients should be minimized for all patients and residents.
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Affiliation(s)
- Olivia R L Wright
- School of Human Movement Studies, The University of Queensland, St Lucia, Qld, Australia.
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Toczek W. Dining done right. Provider 2013; 39:55-60. [PMID: 24163941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
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Jaiyesimi RAK. One seven hour observation in a hospital ward. Perspect Public Health 2013; 133:187. [PMID: 24083314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
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Cooper K. Getting the measure of the patient experience. Nurs Times 2013; 109:12-14. [PMID: 23888631] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Enhanced recovery uses evidence-based interventions to improve the perioperative care of patients undergoing major surgery. Due to the relative lack of research into patient experience, Central Manchester Foundation Trust distributed a questionnaire to measure the experience of patients cared for on a colorectal ER pathway. Overall, results were favourable, and described good pain management and high-quality care provided by the enhanced recovery team. This article describes how the results will be used to shape services in the future.
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Fernández-Martínez B, Alguacil-Pau AI, Crespo-Sevilla R, García-Vega A. [Predictors of patient satisfaction with the food services in a public hospital in Madrid]. Rev Calid Asist 2013; 28:155-162. [PMID: 23159785 DOI: 10.1016/j.cali.2012.09.005] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/15/2012] [Revised: 09/14/2012] [Accepted: 09/23/2012] [Indexed: 06/01/2023]
Abstract
OBJECTIVE To describe patients satisfaction with the food services during hospitalisation, and to determine the predictors. METHODOLOGY A cross-sectional study was conducted in the "Clínico San Carlos" Hospital, between May and September 2010. A self-completion questionnaire was given to patients with both regular and therapeutic diets after their hospital discharge. We included socio-demographic variables, overall satisfaction, and satisfaction regarding different aspects and types of food. Descriptive and multivariable analyses were performed, with the overall satisfaction with food as the dependent variable using binary logistic regression. RESULTS A total of 549 questionnaires were returned (rate 29%), of which 60.7% received a therapeutic diet. 55.4% were men, and the median age was 68 years. Three-quarters (75%) were satisfied or very satisfied. Statistically significant variables associated with patient satisfaction with the food services received were the meal's taste and temperature, as well as being satisfied with the fish and soups on the menu. CONCLUSIONS Despite the high level of satisfaction with food services, there is scope for improvement. We have identified some of the aspects on which action would be more beneficial.
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Affiliation(s)
- B Fernández-Martínez
- Unidad Docente de Medicina Preventiva y Salud Pública de Madrid, Hospital Universitario La Paz, España.
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Abstract
Approximately 60 per cent of UK patients aged 65 years or older are at risk of malnutrition or their situation worsening while in hospital. We report the results of a qualitative study embedded in research to prevent malnutrition in older people in hospital (the mappmal study). Our aim was to understand and describe processes that promote or inhibit nutrition in hospital. Throughout 2009 we examined meal services at four UK hospital sites across two regional locations, focusing on older patients admitted with dementia, for stroke or for fractured neck of femur. Data were collected through semi-structured interviews with National Health Service staff (n = 54), stakeholders (n = 6), and a focus group with former patients and carers (n = 5). We identified ward-based food work as a technical and interpersonal challenge in narratives around malnutrition. Food work constituted two overlapping spheres of activity: interpersonal engagement through feeding assistance and reassurance and the arrangement of resources that facilitate meals such as the preparation of food trolleys. Our analysis is framed by the literature on emotional labour, dirty work and the professionalisation of nursing. We demonstrate how food work is overlooked by being conceptualised as common sense and as one of the most mundane and elementary tasks in hospitals.
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Affiliation(s)
- Ben Heaven
- Institute of Health and Society, Newcastle University, Newcastle upon Tyne, UK.
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Lee J. Changes on the menu. Increasing emphasis on wellness and healthier dietary choices leads to new directions in hospital food service. Mod Healthc 2013; 43:28-29. [PMID: 23944137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
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Triggle N. Campaign piles on pressure to end two decades of hospital food failure. Nurs Older People 2013; 25:7. [PMID: 23646413 DOI: 10.7748/nop2013.04.25.3.7.p10834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
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Jacoby L, Berger B. Time to raise the standards for FANS. Healthc Financ Manage 2013; 67:92-98. [PMID: 23513758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
To obtain the best results from their organizations' food service programs, hospital leaders should conduct in-depth assessments of the programs with the guidance of individuals who possess expertise in the broader food service industry. Such an assessment should comprise three broad steps: A contractual best-practice evaluation. A financial analysis. An operational assessment.
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Limb M. Campaigners demand mandatory nutritional standards for hospital food. BMJ 2013; 346:f1251. [PMID: 23440343 DOI: 10.1136/bmj.f1251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Lomakov SI. [Patients' evaluation of the quality of specialized care to cancer patients at the Russian Research Center of Radiology and Surgical Technologies (RRCRST)]. Vopr Onkol 2013; 59:513-517. [PMID: 24032230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Questioning of 416 patients established that level of satisfaction of patients, treated at RRCRST, by all components of quality of medical care is rather high. The main reasons for dissatisfaction were the sanitary condition of the wards and common areas, the quality of food and clothes, the attitude of nurses.
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Kiser K. Best hospital food. Minn Med 2012; 95:8-9. [PMID: 23346715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
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