Energy and protein intake increases with an electronic bedside spoken meal ordering system compared to a paper menu in hospital patients

Maunder, Kirsty, Lazarus, Carmel, Walton, Karen, Williams, Peter, Ferguson, Maree and Beck, Eleanor (2015) Energy and protein intake increases with an electronic bedside spoken meal ordering system compared to a paper menu in hospital patients. Clinical Nutrition ESPEN, 10 4: e134-e139. doi:10.1016/j.clnesp.2015.05.004


Author Maunder, Kirsty
Lazarus, Carmel
Walton, Karen
Williams, Peter
Ferguson, Maree
Beck, Eleanor
Title Energy and protein intake increases with an electronic bedside spoken meal ordering system compared to a paper menu in hospital patients
Journal name Clinical Nutrition ESPEN   Check publisher's open access policy
ISSN 2405-4577
Publication date 2015-08
Sub-type Article (original research)
DOI 10.1016/j.clnesp.2015.05.004
Open Access Status Not Open Access
Volume 10
Issue 4
Start page e134
End page e139
Total pages 6
Place of publication Amsterdam, NX, Netherlands
Publisher Elsevier
Collection year 2016
Language eng
Formatted abstract
Background and aims:  Electronic bedside spoken meal ordering systems (BMOS) have the potential to improve patient dietary intakes, but there are few published evaluation studies. The aim of this study was to determine changes in the dietary intake and satisfaction of hospital patients, as well as the role of the Nutrition Assistant (NA), associated with the implementation of an electronic BMOS compared to a paper menu.

Methods:  This study evaluated the effect of a BMOS compared to a paper menu at a 210-bed tertiary private hospital in Sydney during 2011–2012. Patient dietary intake, patient satisfaction and changes in NA role were the key outcomes measured. Dietary intake was estimated from observational recordings and photographs of meal trays (before and after patient intake) over two 48 h periods. Patient satisfaction was measured through written surveys, and the NA role was compared through a review of work schedules, observation, time recordings of patient contact, written surveys and structured interviews.

Results:  Baseline data were collected across five wards from 54 patients (75% response rate) whilst using the paper menu service, and after BMOS was introduced across the same five wards, from 65 patients (95% response rate). Paper menu and BMOS cohorts' demographics, self-reported health, appetite, weight, body mass index, dietary requirements, and overall foodservice satisfaction remained consistent. However, 80% of patients preferred the BMOS, and importantly mean daily energy and protein intakes increased significantly (paper menu versus BMOS): 6273 kJ versus 8273 kJ and 66 g versus 83 g protein; both p < 0.05. No additional time was required for the NA role, however direct patient interaction increased significantly (p < 0.05), and patient awareness of the NA and their role increased with the BMOS.

Conclusions:  The utilisation of a BMOS improved patient energy and protein intake. These results are most likely due to an enhancement of existing NA work processes, enabling more NA time with patients, facilitating an increase in patient participation and satisfaction with the service.
Keyword Electronic meal ordering
Health information technology
Nutrition care
Nutrition informatics
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Official 2016 Collection
School of Human Movement and Nutrition Sciences Publications
 
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