Room Service Improves Nutritional Intake and Increases Patient Satisfaction While Decreasing Food Waste and Cost  Sally McCray, APD, Kirsty Maunder, AdvAPD,

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Room Service Improves Nutritional Intake and Increases Patient Satisfaction While Decreasing Food Waste and Cost  Sally McCray, APD, Kirsty Maunder, AdvAPD, CHIA, Renee Krikowa, APD, Kristen MacKenzie-Shalders, PhD, APD  Journal of the Academy of Nutrition and Dietetics  Volume 118, Issue 2, Pages 284-293 (February 2018) DOI: 10.1016/j.jand.2017.05.014 Copyright © 2018 Academy of Nutrition and Dietetics Terms and Conditions

Figure Press-Ganey38 percentile satisfaction response data for three time points between 2013 and 2015 for adult inpatients of Mater Private Hospital Brisbane (Australia). The three time points included traditional foodservice model (TM) before room service (RS) implementation (n=433), RS post time 1 (within 6 months of RS implementation; n=412) and RS post time 2 (more than 1 year after RS implementation; n=375). n=number of patient responses to food component of survey. Journal of the Academy of Nutrition and Dietetics 2018 118, 284-293DOI: (10.1016/j.jand.2017.05.014) Copyright © 2018 Academy of Nutrition and Dietetics Terms and Conditions

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