一个绿地医院的灵活,混合模式的食品服务系统的实施和评估
Jennifer Ellick1,2,3, Hannah Olufson1,3,4,5, Adrienne Young3,5,6
1Dietetics & Food Services, Surgical, Treatment & Rehabilitation Service (STARS), Brisbane, Australia.
概括
一个新的灵活的医院食品服务模式改善了患者的满意度,并减少了营养不良. 该系统优化了手术和亚急性护理的效率和患者体验,在数字大都市环境中取得了成功.
科学领域:
- 医疗保健管理的管理
- 营养科学 营养科学
- 医院运营 医院运营
背景情况:
- 设计一个灵活的餐饮服务模式对于拥有多样化的患者队伍 (外科,亚急性) 的新数字医院至关重要.
- 满足各种患者需求需要优化服务效率并提高整体患者体验.
研究的目的:
- 设计,实施和评估一个灵活的,混合模式的餐饮服务系统.
- 优化服务效率,改善患者的治疗结果,提高新数字医院的员工满意度.
主要方法:
- 利用了知识转化为行动的框架,结合了研究,专家咨询和消费者反.
- 实施了手术病房的按需餐饮系统,为长期住院患者提供公共餐饮,并定期监测食物摄入量.
- 根据医疗保健的四重目标进行评估,衡量患者/工作人员的满意度,营养不良,餐时间援助,浪费和成本.
主要成果:
- 实现了高的患者满意度 (4.6/5) 和餐时间辅助率 (>90%超过3年).
- 报告的营养不良患病率为21%,低板废弃物 (平均16.5%).
- 维持了平均每餐4.73美元的食品成本,员工满意度很高.
结论:
- 灵活,混合模式的餐饮服务成功地满足了不同患者群体 (手术,亚急性,门诊) 的需求.
- 优化服务效率,患者结果和员工满意度.
- 为各种患者群体开发基于证据的医院食品服务模式提供了一份实用指南.
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