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Effects of Room Service Program on Cancer Patients' Diet Change and Satisfaction

This study aims to determine if patients' satisfaction with the Room Service Program is related to a change in their diet during their hospital stay. Side effects of cancer treatment and surgery can interfere with patients' ability to eat healthy, and previous studies have shown that many patients do not consume enough food. The Room Service Program, which offers a restaurant-style menu and meals on demand, was implemented to increase oral intake and patient satisfaction. Results indicate that physicians frequently change diets and many patients are placed on low residue diets. Further studies will focus on determining if patients are placed on appropriate diets that fit their health condition.

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Effects of Room Service Program on Cancer Patients' Diet Change and Satisfaction

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Presentation Transcript

  1. Memorial Sloan Kettering Cancer CenterDepartment of Food and Nutrition Services Diet Change Study Mentor: Veronica McLymont Memorial Sloan Kettering Cancer Center Jaleesa Diaz Thurgood Marshall Academy

  2. Goal • Determine whether patients’ satisfaction with the Room Service Program is related to a change in the patient’s diet during their hospital stay.

  3. Contents • Goal • Introduction • Side Effects • Introduction Pt. II • Top Reasons • Introduction Pt. III • Room Service Program • Introduction Pt. IV • Data • Methodology • Results • Summary • References • Acknowledgments

  4. Introduction Cancer patients’ that undergo therapy or surgery may have different side effects which can interfere with the patient’s ability to eat healthy.

  5. Side Effects Include • Nausea • Decreased Smell • Decreased Taste • Anorexia • Vomiting • Abnormal activities in the Central Nervous System-Makes patient feel satiated

  6. Introduction Pt. II • Previous studies have shown that many patients have not been consuming enough food to maintain their health.

  7. Top Reasons Why Patients May Not Consume Enough Food • Patients are out of the room or sleeping during delivery of food • Patients health condition prevents them from having an appetite • Patients are not hungry during time of delivery of the food

  8. Introduction Pt. III To increase the oral intake patient satisfaction, a Room Service Program was created by Food and Nutritional Services.

  9. Room Service Program • A Restaurant Style Menu • Meals On Demand • A Room Service Associate Trained In Hospitality

  10. Introduction Pt. IV • PATIENT SATISFACTION Press Ganey Survey • Questionnaires are mailed after discharge • Scores are monitored by Food and Nutrition Department *special restricted diets explained

  11. Methodology The steps required to perform this study involved …… • A patient database • Observing amount and types of diets • Recording the amount of diet changes during a single admission

  12. Results • Physicians Change Diets Frequently • Many patients are placed on low residue diets

  13. Summary • In further studies the goal will be to determine if doctors are placing patients on appropriate diets that fit patients’ health condition. • To compare the number of low residue diets on the 16th floor with the amount of low residue diets on the other floors

  14. References • Journal of Healthcare Management 45: 2 copy written March/April 2000. Creating A Healing Environment: The Importance of The Service Setting in The New Consumer Oriented Healthcare System. • Journal of Nursing Care Quality Vol. 18. No. 1, pp. 27-37 copy written 2003. Lippincott Williams & Wilkins Inc. Improving Patient Meal Satisfaction with Room Service Delivery. • Journal of Pediatric Oncology Nursing, Vol. 15, No. 3 (July), 1998:pp 183-189. Clinical Issues. Room Service Improves Patient Food Intake and Satisfaction With Hospital Food. Williams, Ruth. Virtue, Karen. Adkins, Alisa.

  15. Acknowledgments • Veronica McLymont M.S., R.D., C.D.N • James Wu • Memorial Sloan Kettering Cancer Center • Department of Food and Nutrition Services • Dr. Sat Bhattacharya • Harlem Children's Society

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