Emily Vautour Dietetic Intern, 2007-2008. Introduction Procedures and Methods Results Discussion Limitations to the Study Conclusion References.

Emily Vautour Dietetic Intern, 2007-2008

Introduction Procedures and

Methods Results Discussion Limitations to the

Study Conclusion References

The Cornwall Community Hospital (CCH)◦ 170 bed acute care hospital◦ Foodservice department of approx. 24 FTE◦ Non-selective one-week cycle menu

Providing patients with a means to communicate food preferences to foodservices has been associated with increased patient satisfaction with regards to food and foodservices

- Folio et al. 2002; Stein 2000; Oyarzun et al. 2000; Schwartz & Gudzin 2000

Relationship between availability of a food preference form and food wastage

- Unpublished study conducted by 2006-2007 dietetic intern at CCH

To evaluate the possibility of improving patient satisfaction through food preferences for a non-selective hospital menu

Comparing patient satisfaction survey results from 2 groups:◦ Group 1 – did not get a

chance to communicate food preferences

◦ Group 2 – were offered a chance to communicate food preferences through a Food Preferences Form

Day 1Tue

Day2We

Day3Thu

Day4Fri

Day5Sat

Day6Sun

Day7Mo

Day8Tue

Day9We

Day10

Thu

Day11

Fri

Day12

Sat

Day13

Sun

Day14

Mo

Patient Satisfaction

Survey Distribution

Food Preference Form Distribution

Patient Satisfaction Survey Distribution

GROUP 1

GROUP 2

GROUP 1 GROUP 2Appearance of

the mealFlavor and taste

of the foodAppearance of

the mealFlavor and taste

of the food

Greatly exceeded expectations 29.03 10.71 55.56 55.56

Exceeded expectations 22.58 35.71 11.11 11.11

Met expectations 48.39 50 22.22 22.22

Did not meet expectations 0 3.57 11.11 11.11

*Results are presented by the percentage of the total number of respondents for each variable and group

GROUP 1 GROUP 2Food

temperatureChoices available

Food temperature

Choices available

Greatly exceeded expectations 23.33 25 66.67 55.56

Exceeded expectations 50 20.83 22.22 0

Met expectations 26.67 41.67 11.11 33.33

Did not meet expectations 0 12.5 0 11.11

*Results are presented by the percentage of the total number of respondents for each variable and group

GROUP 1 GROUP 2

Did you receive what was ordered

Courtesy of the person delivering the food

Quality of the food

Did you receive

what was ordered

Courtesy of the person delivering the food

Quality of the food

Greatly exceeded expectations 25 43.33 23.33 57.14 77.78 55.56

Exceeded expectations 25 40 30 0 22.22 11.11

Met expectations 33.33 16.67 46.67 14.29 0 22.22Did not meet expectations 16.67 0 0 28.57 0 11.11

*Results are presented by the percentage of the total number of respondents for each variable and group

The importance of patient satisfaction◦ Role in achieving overall facility goals◦ Influencing patients’ nutritional status

Barriers in achieving patient satisfaction◦ Negative, stereotypical attitude◦ Perception of hospital food influenced by illness

and medications◦ Repetitiveness of the non-selective seven-day

cycle menu

Non-selective menu vs. patient-focused foodservice system ◦ Deciding factors for keeping the non-selective

menu system for the study Limited time frame Cost associated with the transition Lots of planning

◦ Addition of a Food Preference form was more practical in terms of time and cost

Small sample size of Group 2 Appropriateness of Patient

Satisfaction Survey Some patients from Group 1

seen by RD for food preferences prior to start of study

Upward trend observed, however not statistically significant

Existing barriers to achieving patient satisfaction

Other possible benefits of having the Food Preference Form◦ Faster response to patients’ requests◦ Less of RD’s time used for dealing with food

preferences

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