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

Journal Article


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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 (1999–2008) 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.

Authors


  •   Mahoney, Sarah (external author)
  •   Zulli, Amanda (external author)
  •   Walton, Karen L.

Publication Date


  • 2009

Citation


  • Mahoney, S., Zulli, A. & Walton, K. (2009). Patient satisfaction and energy intakes are enhanced by point of service meal provision. Nutrition and Dietetics, 66 (4), 212-220.

Scopus Eid


  • 2-s2.0-72449155510

Ro Full-text Url


  • http://ro.uow.edu.au/cgi/viewcontent.cgi?article=1280&context=hbspapers

Ro Metadata Url


  • http://ro.uow.edu.au/hbspapers/269

Has Global Citation Frequency


Number Of Pages


  • 8

Start Page


  • 212

End Page


  • 220

Volume


  • 66

Issue


  • 4

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 (1999–2008) 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.

Authors


  •   Mahoney, Sarah (external author)
  •   Zulli, Amanda (external author)
  •   Walton, Karen L.

Publication Date


  • 2009

Citation


  • Mahoney, S., Zulli, A. & Walton, K. (2009). Patient satisfaction and energy intakes are enhanced by point of service meal provision. Nutrition and Dietetics, 66 (4), 212-220.

Scopus Eid


  • 2-s2.0-72449155510

Ro Full-text Url


  • http://ro.uow.edu.au/cgi/viewcontent.cgi?article=1280&context=hbspapers

Ro Metadata Url


  • http://ro.uow.edu.au/hbspapers/269

Has Global Citation Frequency


Number Of Pages


  • 8

Start Page


  • 212

End Page


  • 220

Volume


  • 66

Issue


  • 4