Document Detail


Improvement in the quality of the catering service of a rehabilitation hospital.
MedLine Citation:
PMID:  18063444     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
BACKGROUND: Malnutrition due to undernutrition or overnutrition is highly prevalent in hospital in-patients and it decisively conditions patients clinical outcome. One of the most influencing factors of malnutrition in hospitalized patients is--at least in part--the Catering Service Quality. AIM: Is to verify, over a 5 year period, the course of the quality of the institutional Catering Service, verifying the effectiveness of the quality improvement process used. METHODS: Quality control was performed by objective (meal order accuracy, proper distribution of food in trolleys, route time from the kitchen to the ward and time of food distribution, food weight and temperature, waste assessment) and subjective assessment (quality was measured by giving the patients a questionnaire after meals). RESULTS: The survey included: 572 meals and 591 interviews. A significant amount of "qualitative" errors (lack of respect for patient preferences or at the moment of supplying the food trolley) have been found. Over the time and the amount of patients that wasted a considerable amount of the portion served was considerably reduced food temperature have been improved. Also patient satisfaction with menu variability, portion size, temperature and cooking quality improved over time. The overall ratings of meals under observation improved too in fact, positive opinions ranged from 18% in 2002 to 48.3% in 2006. CONCLUSION: Ongoing research and quality verification, which include all catering service workers, yields a constant improvement in quality. Patients in healthcare settings should receive a service they appreciates, but it should be--at the same time--correct from a nutritional point of view. For this reason, it is necessary a continuous mediation between customers satisfaction and nutritionists work, dieticians and nursing staff. From this point of view the educational approach becomes essential to feed patient compliance to dietetic treatment that will continue after discharge.
Authors:
L M Donini; E Castellaneta; S De Guglielmi; M R De Felice; C Savina; C Coletti; M Paolini; C Cannella
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't     Date:  2007-12-03
Journal Detail:
Title:  Clinical nutrition (Edinburgh, Scotland)     Volume:  27     ISSN:  1532-1983     ISO Abbreviation:  Clin Nutr     Publication Date:  2008 Feb 
Date Detail:
Created Date:  2008-02-12     Completed Date:  2008-03-17     Revised Date:  2008-08-19    
Medline Journal Info:
Nlm Unique ID:  8309603     Medline TA:  Clin Nutr     Country:  England    
Other Details:
Languages:  eng     Pagination:  105-14     Citation Subset:  IM    
Affiliation:
Dipartimento di Fisiopatologia Medica, Sezione di Scienza dell'Alimentazione, Università degli Studi di Roma La Sapienza, Ple Aldo Moro, 5-00185 Rome, Italy. lorenzomaria.donini@uniroma1.it
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MeSH Terms
Descriptor/Qualifier:
Aged
Female
Food / standards*
Food Handling / methods*,  standards*
Food Service, Hospital / standards*
Humans
Length of Stay
Male
Menu Planning
Middle Aged
Patient Satisfaction*
Quality Control*
Taste
Temperature
Comments/Corrections
Comment In:
Clin Nutr. 2008 Jun;27(3):479-80   [PMID:  18471942 ]

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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