Improving patient meal satisfaction with room service meal delivery Journal Article
| Authors: | McLymont, V.; Cox, S.; Stell, F. |
| Article Title: | Improving patient meal satisfaction with room service meal delivery |
| Abstract: | Cancer and cancer therapies cause side effects that prevent patients from consuming adequate amounts of food. As evidenced by patient meal consumption studies conducted at patients' bedside, only 39 percent of patients surveyed consumed greater than 50 percent of their main entree. The Food and Nutrition Services Department at Memorial Sloan-Kettering Cancer Center used the organization's performance improvement process, STRAIGHT-A, to develop and execute a room service program designed to increase patient meal consumption and improve patient meal satisfaction A multidisciplinary task force developed policies and procedures and tested new menu items as part of the room service plan. After program implementation, 88 percent of patients surveyed consumed greater than 50 percent of their main entree. |
| Keywords: | patient satisfaction; united states; methodology; neoplasm; nursing; neoplasms; standard; health service; cancer center; pilot study; pilot projects; total quality management; cancer care facilities; new york city; eating disorder; humans; human; article; hospital food service; dietary services; eating disorders; food service, hospital |
| Journal Title: | Journal of Nursing Care Quality |
| Volume: | 18 |
| Issue: | 1 |
| ISSN: | 1057-3631 |
| Publisher: | Lippincott Williams & Wilkins |
| Date Published: | 2003-01-01 |
| Start Page: | 27 |
| End Page: | 37 |
| Language: | English |
| PUBMED: | 12518836 |
| PROVIDER: | scopus |
| DOI/URL: | |
| Notes: | Export Date: 12 September 2014 -- Source: Scopus |
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