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Nutrition Dietetics - 2024 - Ellick - On‐Demand snack service in a rehabilitation setting Impact on satisfaction 1.05 MB
Published VersionCC BY-NC V4.0, Open Access
Journal article
‘On-Demand’ snack service in a rehabilitation setting: Impact on satisfaction, intake, waste and costs
Nutrition and Dietetics, Vol.81(4), pp.454-463
2024
Abstract
Aim
To evaluate an ‘On-Demand’ snack service in a rehabilitation setting for satisfaction, intake, waste and cost.
Methods
In September 2021, a trial of an ‘On-Demand’ snack service was conducted on two general rehabilitation wards in a purpose-built rehabilitation hospital. A retrospective comparison of pre-implementation, 1-month and 8-month post-implementation audit data was used to evaluate staff and patient satisfaction, nutritional intake, waste and cost (labour and food). Descriptive and inferential statistical analyses were performed for intake quantitative data and content analysis was conducted for qualitative data.
Results
A total of 26 responses from staff and 34 from patients were received. Staff reported higher overall satisfaction with the ‘tea-trolley’ service (50% vs. 32%; χ2 6.815 [2]; p < 0.05). Patient satisfaction ratings of the original ‘tea-trolley’ system were higher than the ‘On-Demand’ snacks system (96% vs. 59%; χ2 41.60 [2]; p < 0.0001). Median daily intake from snack food and drinks was maintained (938 kJ and 6 g protein vs. 925 kJ and 6 g protein) and waste (23.3% vs. 20.9%; p < 0.05) decreased with the ‘On-Demand’ service. Cost of ordered food was similar ($778.15 ‘tea-trolley’ vs. $746.1 ‘On-Demand’), however cost of waste ($179.47 ‘tea-trolley’ vs. $128.7 ‘On-Demand’) and labour ($1650.46 ‘tea-trolley’ vs. $926.44 ‘On-Demand’) reduced by 28% and 44%, respectively, with the ‘On-Demand’ snack service.
Conclusion
Implementing an ‘On-Demand’ snack service in the general inpatient rehabilitation setting resulted in reductions in food waste, foodservice staff labour and waste costs, while intake was maintained. Patient and staff satisfaction decreased warranting further investigation into appropriate implementation methods.
Details
- Title
- ‘On-Demand’ snack service in a rehabilitation setting: Impact on satisfaction, intake, waste and costs
- Authors
- Jennifer Ellick (Author) - The University of QueenslandAlice Pashley (Corresponding Author) - The University of QueenslandDanielle Cave (Author) - University of the Sunshine Coast, Queensland, School of Health - Nutrition & DieteticsOliver Nelson (Author) - The University of QueenslandOlivia Wright (Author) - The University of Queensland
- Publication details
- Nutrition and Dietetics, Vol.81(4), pp.454-463
- Publisher
- John Wiley & Sons, Inc.
- Date published
- 2024
- DOI
- 10.1111/1747-0080.12881
- ISSN
- 1747-0080; 1446-6368
- Copyright note
- This is an open access article under the terms of the Creative Commons Attribution-NonCommercial License, which permits use, distribution and reproduction in anymedium, provided the original work is properly cited and is not used for commercial purposes. © 2024 The Authors. Nutrition & Dietetics published by John Wiley & Sons Australia, Ltd on behalf of Dietitians Australia.
- Data Availability
- The data that support the findings of this study are openly available in the manuscript and supplementary files.
- Organisation Unit
- Healthy Ageing Research Cluster; School of Health - Nutrition & Dietetics
- Language
- English
- Record Identifier
- 991035298702621
- Output Type
- Journal article
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