How will a room service delivery system affect dietary intake, food costs, food waste and patient satisfaction in a paediatric hospital? A pilot study

Abstract

The current meal delivery system at The Hospital for Sick Children is a cold-plating tray delivery system. Our goal was to determine the effect of a room service model on satisfaction, food costs/waste and macronutrient intake in an inpatient paediatric setting. A prospective cross-sectional study of inpatients (n = 54) was studied over 6 days, 3 days under the current system and 3 days under the pilot model. A satisfaction questionnaire was used to assess satisfaction, and tray tickets were used to assess food costs/waste and dietary intake. With room service, satisfaction increased (P < 0.05), food costs decreased at breakfast and lunch (P < 0.05), and reductions in waste occurred at all meals (P < 0.05). There was an increase in energy, protein, carbohydrate and fat intake (P < 0.05) during lunch. Piloting a room service model in an acute-care paediatric centre resulted in increased satisfaction, improved dietary intake and reduced food costs and waste, resulting in hospital-wide implementation.