The effect of hospital foodservice systems on patient consumption of oral nutritional therapy

Authors

Marnie J. Ody, Edith Cowan University
Lucy M. Butcher, Edith Cowan University
Therese O'Sullivan, Edith Cowan UniversityFollow

Document Type

Journal Article

Publisher

Foodservice Systems Management Educational Council and the National Association of College & University Food Services

School

School of Exercise and Health Sciences

RAS ID

16244

Comments

Ody, M.J., Butcher, L., O'Sullivan, T. (2013). The effect of hospital foodservice systems on patient consumption of oral nutritional therapy. Journal of Foodservice Management & Education. 7(1), 20 - 32. Available here

Abstract

Poor consumption of prescribed oral nutritional therapy (ONT) is a common problem resulting in health and financial implications. We investigated whether a breakdown of food service systems, rather than patient non‐compliance, could be the predominant cause of non‐consumption of ONT, in an Australian hospital. Production, delivery and patient compliance was monitored for two days in 10 wards. Of the 431 prescribed ONT prepared in this time, 50.5 % were not consumed by patients. Delivery error accounted for 34% of non-consumption; only 10% was due to patient non‐compliance. Our results suggest effective food service delivery is important for ONT consumption rates.

Access Rights

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