Patient intake, patient safety, patient satisfaction and food waste are all key indicators of a successful hospital food service system. Technology can assist in facilitating innovations to make improvements in all of these areas.
Delegate are thrilled to announce our 2nd presenter, Bianca Guthrie, at our upcoming “Improving hospital patients’ nutrition: New technologies and innovations” Webinar on Wednesday 14th July 2021 @ 2pm AEST
Fiona Stanley Hospital My Choice Allergy Mapping & Fixed Menu project improves patient satisfaction and safety and dramatically reduces food waste
The Food Service team at Fiona Stanley Hospital strives to deliver quality food and quality service to our patients. This is achieved by ongoing quality improvement, consumer engagement, data collection and evidenced based food service delivery.
The aim of this project was to provide an innovative patient dining experience encompassing improved meal choice, improved patient safety, improved patient satisfaction and reduced waste.
This was in response to patient satisfaction, monthly meal audits and a review of the current trends and evidence in contemporary food service. The outcome was a project aimed to implement an a la carte dining experience, and extensive food allergy mapping to reduce the need for low allergy meals and improve the patient dining experience.
The project commenced in March 2019 with the development of a project plan. This included time for site visits and lessons learnt, menu planning and menu mapping, menu testing and diet assessments, consumer and stakeholder engagement and finally menu implementation. Each ingredient in the menu system was coded by the Food Service Dietitian for 150 food allergies. This required liaison with manufacturers for ingredient details and the development of allergy coding guidelines. A new menu template was built consisting of existing dishes which were fixed for lunch and dinner. Extensive diet testing followed to ensure adequate choice for all diet types including therapeutic diets like gluten free, low lactose and preference diets such as vegan and vegetarian. Texture modified diets for patients with swallowing difficulties were also considered. Importantly there was consumer and stakeholder engagement and taste testing to assist with the change management and implementation occurred in November 2019.
Our end product was an extensive menu for patients offering a significant increase in soups, mains and desserts for all diet types. Allergy mapping of over 150 food allergens has meant dramatically improved patient choice for patients with food allergies who previously had minimal choice and variety.
Improving the patient experience was priority of this project. In June 2020, 6 months after implementation, our annual patient satisfaction survey showed overall patient satisfaction with food service has increased from 4.03 out of 5 in 2019 to 4.22 out of 5 in 2020 and a significant increase in satisfaction was seen in relation to taste.
overall patient satisfaction with food service has increased from 4.03 out of 5 in 2019 to 4.22 out of 5 in 2020
Following implementation, we surveyed 22 inpatients with food allergies that were admitted prior to and after the change. 100% were satisfied with the current menu options compared with 0% being satisfied with previous menu offerings. In addition to increasing choice we have improved patient safety, being the one of the only hospitals in Australia to map over 150 food allergies in the menu system at that time. Staff have provided overwhelming positive feedback too.
100% were satisfied with the current menu options compared with 0% being satisfied with previous menu offerings
Our Food Service and Allied Health staff report there are less gaps in the menu for patients with allergies and combination diets. Our chefs and kitchen staff are proud to be part of a first in WA for a public hospital and are reaping the rewards at an operational level with improved efficiencies and reduced waste. Prior to the project there was approximately 12 kilograms of kitchen production waste per day and it has been reduced down to 1.5 kilograms per day.
12 kilograms of kitchen production waste per day and it has been reduced down to 1.5 kilograms per day.
This project demonstrates that high food service patient satisfaction can be achieved with innovation and collaboration between supports services and clinical staff.
To learn more register for our webinar
Meet Bianca Guthrie
Bianca Guthrie is a Senior Dietitian working at Fiona Stanley Hospital, Perth, Western Australia. Since graduating in 2001 Bianca has worked in a variety of hospitals as a clinical dietitian, a dietetics manager and for the last 6 years in Food Service. She has particular interests and experience in the areas of food allergy management, automated menu systems and ICT system integrations, and menu design. She has developed nutrition guidelines for provision of food to guests in hotel quarantine and presented on Covid-19 business continuity for food service, nationally. In collaboration with patient catering, their most recent a la carte menu and allergy mapping project, has shown improvements in patient satisfaction, patient safety and reduced waste. This work has won Project of the Year at the WA Institute of Hospitality in Health Care Excellence Awards last year and recently won “Excellence in Improving the Patient Experience” at the South Metropolitan Area Health Service Excellence Awards. Outside of work she is a mother of 3 who enjoys relaxing with her family, good wine, good food and travel.
To hear more about My Choice Fixed menu & Allergy Mapping Project and to ask your questions, come join Bianca on the Delegate sponsored “Improving hospital patients’ nutrition: New technologies and innovations” Webinar on Wednesday 14th July 2021 @ 2pm AEST