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.
5 Components of an Integrated Safety Culture in Healthcare
NYC Opens Therapeutic Housing Unit for Medically Vulnerable Detainees
UF Health Hospitals Rely on Green Globes to Realize Their Full Potential
Strategies for Success with Life Sciences and Healthcare Projects
Building Disaster Resilience Through Collaboration