Room Service Improves Nutrition Intake in Hospital

Malnutrition affects patient morbidity, mortality, length of hospital stay and costs.* Therefore, the best decision is to treat the disease and nourish the patient. This can be accomplished with Room Service Choice on Demand:

Patients know what they want and when they want it
Increasing role of consumers in their healthcare decisions participatory medicine
There are key points in the foodservice process that we can manipulate to enhance outcomes
Use of electronic menu management system and process redesign allows integration of nutritional requirements and intake monitoring into daily clinical care

Watch our presentation here by Sally McCray, Director Nutrition and Dietetics, Mater Health Brisbane.

*”The impact of malnutrition on morbidity, mortality, length of hospital stay and costs evaluated through a multivariate model analysis” Isabel, M et al. Clinical Nutrition, 2003 22(3):235-239

About the Author: DM&A

DM&A is the largest, most diverse, full service, healthcare consulting firm in North America. The DM&A team consists of highly experienced, nationally recognized coaches bringing unparalleled knowledge and experience to each client location. DM&A is often hired to help organizations become the "Best of the Best" in the areas of food service, nutrition, environmental services and more. DM&A is home to the nationally acclaimed Destination 10 Performance Improvement Process. DM&A is also the leading authority in hospital room service implementation. Many of our clients win prestigious awards such as the Malcolm Baldridge National Quality Award, Food Service Director of the Month, Lifetime Achievement Award and achieve stellar HCAHPS and related patient satisfaction measurement outcomes. We are your solutions provider!

Room Service Improves Nutrition Intake in Hospital