A recent study found significant increases in nutritional intake for patients receiving room service compared to the traditional food service model, with an increase in both energy and protein intake, along with the percentage of requirements for both, according to an article on the Medical News Bulletin website.
The study evaluated the differences between room service and a traditional foodservice model in regards to daily nutrition intake, patient satisfaction, plate waste, and meal costs.
The results were recently published in the Journal of the Academy of Nutrition and Dietetics.
Compared to the traditional food service model, the results showed room service not only increased patient daily nutrition intake but also increased patient satisfaction, reduced wastage and meal costs.
How Backup Power Needs Vary Across Healthcare Settings
Flexible Design Strategies Help OhioHealth Maximize Clinical Space
New Bass Center for Childhood Cancer and Blood Diseases Opens
Encompass Health Rehabilitation Hospital of Daytona Beach Opens
What Healthcare Facilities Can Learn from a $49 Million Window Failure