Food and nutrition services in hospitals play an important role to ensure patent nutritional requirements are met for their recovery and the major influences on patient’s satisfaction during their hospitalization. In a study of patient in Swiss, it found the patients who have longer stay in a hospital are more likely to have greater dissatisfaction with the food (1). Another conventional foodservice system research also indicated the amount of food wastage increased by 14.1 % among patents who stayed longer in hospital (2). Therefore, malnutrition is commonly seen across the hospital settings, particularly in the population who stayed longer in hospital. According to the previous survey that undertaken by Peninsula Health in 2011, it indicated
…show more content…
It has been reported that a relationship between hospital food service delivery and subsequent patient satisfaction and oral intake (7). Based on 132 hospitalized patient surveys by Dubé, Trudeau, and Belanger, It also found that attitude of the staff that delivers menus as one of key factors in patient satisfaction and reported that inpatients evaluate food service quality commonly based on meal time, servers’ attitudes, nutrition, portion size and the taste of food …show more content…
Based on Food Safety Australia New Zealand (FSANZ), it reported milk, egg, wheat, soy, sesame, nuts, fish and seafood are the most common foods to contribute on food allergic reactions in Australia (14). However, there is no current treatment for food allergy and it only can be managed by allergen avoidance. Allergen elimination diets can significantly affect their oral intake to meet their nutritional needs and patient satisfaction (15). Due to these concerns, effective allergy management is required to ensure inpatient intake appropriate and nutritional adequacy of the elimination diet in hospital. Currently, Peninsula Health implemented a new process for inpatient dietary allergy management. Therefore, evaluation of effectiveness of this new system is important as a part to improve the food service quality and patient
It has been reported that a relationship between hospital food service delivery and subsequent patient satisfaction and oral intake (7). Based on 132 hospitalized patient surveys by Dubé, Trudeau, and Belanger, It also found that attitude of the staff that delivers menus as one of key factors in patient satisfaction and reported that inpatients evaluate food service quality commonly based on meal time, servers’ attitudes, nutrition, portion size and the taste of food …show more content…
Based on Food Safety Australia New Zealand (FSANZ), it reported milk, egg, wheat, soy, sesame, nuts, fish and seafood are the most common foods to contribute on food allergic reactions in Australia (14). However, there is no current treatment for food allergy and it only can be managed by allergen avoidance. Allergen elimination diets can significantly affect their oral intake to meet their nutritional needs and patient satisfaction (15). Due to these concerns, effective allergy management is required to ensure inpatient intake appropriate and nutritional adequacy of the elimination diet in hospital. Currently, Peninsula Health implemented a new process for inpatient dietary allergy management. Therefore, evaluation of effectiveness of this new system is important as a part to improve the food service quality and patient