医疗机构中的一个反复出现的问题是患者并不总是接受满足其营养和医疗需求的食物。建议的促成因素是在食品服务人员中不包括营养师。最近,为医院的食品服务营养师设立了职位。对于新定义的“餐饮服务营养师”角色,开发了综合培训课程(70名营养师参加)。
为了研究在医疗机构中增加“食品服务营养师”的作用对所供应食品的适宜性的影响,食物成本和食物浪费。
进行了为期三年(2014-2017年)的国家案例研究,以检查新角色的影响,在18家医院,其中9人雇用餐饮服务营养师(干预),和9没有(控制)。检查了菜单的营养分析数量,厨房员工培训的程度也是如此,以及为所有患者提供晚餐的频率。收集了有关分发给工作人员和患者的食物的食物成本和浪费的数据。计算了食品成本节约和废物减少,基于减少不必要的膳食供应,每餐每天18NIS。
所有干预机构都进行了厨房工作人员培训,而不是在控制中。在大多数控件中,没有进行营养分析,而在干预医院,我们进行了全面分析,并根据具体科室需求调整菜单显著改善.在大多数干预医院,提供深夜小吃,这不是在控制中。在六家干预医院中,每年总共节省了229,569美元的食品成本,可归因于4个因素:1。未提供给禁食患者的膳食,或那些接受肠胃外/肠内营养的人-节省328,500新谢克尔(93,857美元)2。更好地定制和监控送到病房和工作人员的食物(面包,奶酪,牛奶等)-在有餐饮服务营养师的医院中每年节省235,000新谢克尔(67,142美元)的成本。3.检查医疗食品的有效期,改善了病房之间的沟通,厨房和食物配送中心,减少了食物浪费,从每年40,000新谢克尔(11,428美元)的医疗食品预算中节省了5%。作为营养师进行营养分析的结果,根据患者的医疗和营养需求提供的食物的剪裁得到了改善。在一家医院,在重新评估高蛋白饮食中的份量后,在保持充足的同时减少了尺寸,每年立即节省200,000新谢克尔(57,142美元)的成本。
实施食品服务营养师的新角色可以节省成本,并显着改善对营养护理计划的遵守情况。
A recurring problem in medical institutions is patients not always receiving food meeting their nutritional and medical needs. A proposed contributing factor is non- inclusion of dietitians in food service staff. Recently, positions for food service dietitians in hospitals were created. For the newly defined role of \"Food Service Dietitian\", comprehensive training courses were developed (70 dietitians participated).
To examine the impact of the addition of the role of a \"Food Service Dietitian\" in medical institutions on suitability of foods served, food costs and food waste.
A three years (2014-2017) national
case study to examine the new role\'s impact was carried out, in 18 hospitals, nine of which employ a food service dietitian (intervention), and 9 without (control). The number of nutritional analyses of menus was checked, as was the extent of kitchen staff training, and how often night meals were served for all patients. Data were gathered regarding food costs and waste with respect to food distributed to staff and patients. Food costs savings and waste reduction were calculated, based on reduction in provision of unnecessary meals, at a cost of 18 NIS per day per meal.
Kitchen staff training was carried out in all intervention institutions, and not in the controls. In most controls, nutritional analyses were not performed, whereas in the intervention hospitals, full analyses were performed and tailoring of menus to specific department requirements improved significantly. In most intervention hospitals, late night snacks were provided, this not being so in the controls. Total food cost savings of $229,569 per annum was seen in the six intervention hospitals, attributable to 4 factors: 1.Meals not delivered to fasting patients, or those receiving parenteral/enteral nutrition- cost savings of 328,500 NIS ($93,857)2.Better tailoring and monitoring of food delivered to the wards and staff (bread, cheese, milk etc)- annual cost savings of 235,000 NIS ($67,142) in the hospitals with a food service dietitian.3.Checking expiry dates of medical foods, and improved communication between the wards, the kitchen and the food distribution centers, has lessened food waste with savings of 5% from the medical food budget per annum of 40,000 NIS ($11,428).4.As a result of dietitian-performed nutritional analyses, tailoring of food provided according to the patient\'s medical and nutrition needs was improved. In one hospital, after re-evaluation of serve sizes in high protein diets, sizes were reduced while retaining adequacy, with immediate cost savings of 200,000 NIS ($57,142) per annum.
Implementation of the new role of Food Service Dietitian led to cost savings and significant improvements in adherence to the nutritional care plan.