Food is an integral aspect of human life because it is necessary for our survival. The art of providing cost-effective and satisfactory food and drink to a large number of people is known as Institutional Food Management, and it plays a critical role in medical care as it improves patient quality of life and leads to faster recovery (Sethi, 2008; Young & Farrah, 2020). However, not all healthcare institutions successfully provide their patients with food appropriate to their nutritional and medical needs (Young & Farrah, 2020). One measure to improve this situation is implementing room service in hospitals, and this essay outlines the current research that supports its viability.
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Room service is gaining traction as a model that improves patient satisfaction and reduces food waste (McCray et al., 2018). A study conducted by McCray et al. found that it offers more personalized, patient-centered care that improves patient perception of staff courtesy, food quality and flavor, and timeliness of delivery (2018). It is correlated with increased energy and protein intake relative to daily requirements (McCray et al., 2018; Young & Farrah, 2019). Mean plate waste decreased from 29 percent to twelve, and there were fewer complaints of inadequate menus and ordering issues (McCray et al., 2018). Furthermore, total patient meal costs decreased by fifteen percent over five months (McCray et al., 2018). The room service model improves patient satisfaction and energy intake while reducing plate waste and meal costs.
In conclusion, an important facet of successful Institutional Food Management is appropriate food delivery systems. This is particularly critical in hospitals since inadequate food intake may lead to decreased quality of life and increased morbidity and mortality in patients. As healthcare becomes more personalized and patient satisfaction-oriented, some institutions are implementing the room service model of food delivery. Room service leads to less waste and reduced costs, increased patient energy intake, and a more positive perception of their hospital stay.
McCray, S., Maunder, K., Krikowa, R., & MacKenzie-Shalders, K. (2018). Room service improves nutritional intake and increases patient satisfaction while decreasing food waste and cost. Journal of the Academy of Nutrition and Dietetics, 118(2), 284-293.
Sethi, M. (2008). Institutional food management. New Age International.
Yona, O., Goldsmith, R., & Endevelt, R. (2020). Improved meals service and reduced food waste and costs in medical institutions resulting from employment of a food service dietitian–a case study. Israel journal of health policy research, 9(1), 1-9.
Young, C., & Farrah, K. (2019). Room service food delivery models for hospital in-patients: A review of clinical effectiveness, cost-effectiveness, and guidelines. Canadian Agency for Drugs and Technologies in Health.
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