Effect of Room Service on Patient’s Macronutrient Consumption Level
DOI:
https://doi.org/10.21776/ub.ijhn.2023.010.02.1Keywords:
room service, food service, macronutrient, hospital patientAbstract
Food service in hospital is aimed at providing high-quality meals and ensuring nutrition intake for patients. However, this aspect of healthcare faces numerous challenges, including high levels of food waste and patient dissatisfaction, often attributed to conventional food delivery practices in hospitals. The consumption of energy and macronutrients, including carbohydrate, protein, and fat, contribute greatly for hospitalized patients. Therefore, this study tried to implement a room service-like method in the food service system. This research was conducted in Class 1 and 2 of the inpatient wards of “Waled” Public Hospital, using a static pre-experimental design with two groups. Each group consisted of 38 patients selected from quota sampling. The control group followed the conventional food service method, while treatment group was given a room service approach. The treatment group was provided with a list of three menu options for each of the nine mealtimes, allowing them to choose their preferred food by sending a short message at the designated meal hour. Ordering times were specified as follows: 05:15 to 07:00 for breakfast, 10:00 to 12:00 for lunch, and 15:00 to 17:00 for dinner. Foods were prepared within 45 minutes after the order was placed. T-test analysis showed a distinct trend in the levels of energy, carbohydrates, proteins, and fats consumption between the control and treatment groups. The correlation between group variables and the level of energy consumption reached 15%, while the correlation between group variables and the level of protein consumption was 14%.
References
Schueren MAEVBDVD, Roosemalen MM, Weijs PJM, Langius JAE. High Waste Contributes to Low Food Intake in Hospitalized Patients. Nutritional in Clinical Practice Vol.XX No.X, 1-7. 2012.
Barton AD, Beigg CL, Macdonald IA, Allison SP. High Food Wastage and Low Nutritional Intakes in Hospital Patients. Clinical Nutrition 19(6), 445-449. 2000.
Smith LS. Key Facilitators and Best Practices of Hotel-Style Room Service in Hospitals. American Dietetic Association. 2006.
Kuperberg K, Caruso A, Dello S, Mager D. How Will A Room Service Delivery System Affect Dietary Intake, Food Costs, Food Waste And Patient Satisfaction in A Paediatric Hospital? A Pilot Study. Blackwell Publishing Journal of Foodservice 19, 255-261. 2006.
Schirg GR. Determining the Patient Satisfaction Factors for Hospital Room Service & The Association of Room Service with The Overall Satisfaction with The Hospital Experience. The Graduate School University of Winconsin-Stout. 2007.
Sahin B, Demir C, Aycicek H, Cihangiroglu N. Evaluation of Factors Affecting The Food Consumption Levels of Inpatients in a Turkish Armed Forces Training Hospital. Food Quality and Preference 18, 555-559. 2007.
Theurer VA. Improving Patient Satisfaction in a Hospital Foodservice System Using Low-Cost Interventions: Determining Wheather a Room Service System in the Next Step. 2011.
Buzby JC, Guthrie JF. Plate Waste in School Nutrition Programs. Electronic Publications from The Food Assistance & Nutrition Research Program 02-009. 2002.
Supariasa. IDN, Bakri B, Fajar I. Penilaian Status Gizi. Jakarta: EGC. 2002
Almatsier, Sunita. Prinsip Dasar Ilmu Gizi. Jakarta: PT. Gramedia Pustaka Tama. 2003.
Lindman A, Rasmussen HB, Andersen NF. Food Caregivers Influence on Nutritional Intake Among Admitted Haematological Cancer Patients – A Prospective Study. European Journal of Oncology Nursing 17, 827-834. 2013.
Bjornsdottir R, Oskarsdottir PR, Ramel A, Thorsdottir I, Gunnarsdottir I. Validation of A Plate Diagram Sheet For Estimation of Energy and Protein Intake in Hospitalized Patients. Clinical Nutrition 32, 746-751. 2013.
Lun KC, Chiam P. WHO “Sample Size Determination in Health Studies” Software. Singapore: National University of Singapore. 2000.
Comstock EM, Symington LE, Chmielinski HE, McGuire JS. Plate Waste in School Feeding Programs: Individual and Aggregate Measures. Food Sciences Laboratory. 1979.
Edwards JSA, Nash AHM. The Nutritional Implications of Food Wastage in Hospital Food Service Management. Nutrition and Food Science No.2, 89-98. 1999.
Edwards JSA, Hartwell HJ. A Comparison of Energy Intake Between Eating Position in a NHS Hospital – A Pilot Study. Appetite 43, 323-325. 2004.
Hanks AS, Wansink B, Just DR. Reliability and Accuracy of Real-Time Visualization Techniques for Measuring School Cafetaria Tray Waste: Validating the Quarter-Waste Method. Academy of Nutrition and Dietetics. 2013.
Kemenkes RI. Pedoman Pelayanan Gizi Rumah Sakit. Jakarta. 2013.
Kumboyono Rahmi Y, Vina. Faktor-faktor yang Berhubungan dengn Penerimaan Makanan Biasa oleh Pasien di Ruang Rawat Inap Kelas III Rumah Sakit Tentara dr. Soepraoen Malang. Majalah Kesehatan FKUB. 2012.
Nieuwenhuizen WF, Weenen H, Rigby P, Hetherington MM. Older Adults and Patients in Need of Nutritional Support: Review of Current Treatmnet Options and Factors Influencing Nutritional Intake. Clinical Nutrition Vol.XXIX, 160-169. 2010.
Nor ZM. Hospital Foodservice Directors Identify The Important Aspects When Implementing Room Service in Hospital Foodservice. Iowa State University. 2010.
Palacio JP, Theis M. Introduction to Foodservice. Pearson Practice Hall. 2009.
Norton, C., Why Room Service? Is It for Your Hospital’s Foodservice Operation? Market-Link, pp.1–3. 2008.
Pritchard SJ, Davidson I, Jones J, Bannerman E. A Randomized Trial of The Impact of Energy Density and Texture of A Meal on Food and Energy Intake, Satiation, Satiety, Appetite and Palatability Responses in Healthy Adults. Clinical Nutrition Vol.XXX, 1-8. 2013.
Sorensen J, Holm L, Frost MB, Kondrup J. Food for Patients at Nutritional Risk: A Model of Food Sensory Quality to Promote Intake. Clinical Nutrition Vol.XXXI, 637-646. 2012.
Supariasa IDN, Bakri B, Fajar I. 2002. Penilaian Status Gizi. Jakarta: EGC.
Downloads
Published
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
This work is licensed under a
Creative Commons Attribution-NonCommercial 4.0 International License
