Development of an electronic food ordering system and a la carte menu : Enhancing patient involvement in nutritional care
Copyright © 2024 European Society for Clinical Nutrition and Metabolism. Published by Elsevier Ltd. All rights reserved..
BACKGROUND: Malnutrition is a significant issue in hospitals, leading to weight loss and reduced quality of life for patients. Hospital food plays a crucial role in preventing malnutrition, especially for patients with high nutritional risk or malnourishment. However, barriers to providing adequate nutritional care include a lack of tools to record patients' nutritional intake and a limited understanding of energy and protein content in hospital menus.
OBJECTIVE: The study aimed to develop an electronic patient-centered food ordering system and an à la carte menu to improve patients' nutritional care and involvement in their dietary choices.
METHODS: The study was conducted in two parts. Part 1 involved a questionnaire survey among hospitalized patients to determine their food preferences, self-assessed ability to use an electronic food ordering system, and preferences for different types of cuisine. The survey also investigated patients' meal choices for a full day, including portion sizes. Part 2 comprised usability tests of the electronic food ordering system prototype, conducted on hospitalized patients to identify interface issues and assess overall satisfaction.
RESULTS: A total of 99 patients participated in the questionnaire survey. The majority (78.7 %) found the selection of dishes appropriate. Patients' preferences were used to adjust the à la carte menu to reflect their meal choices. In the usability tests, the electronic food ordering system prototype showed positive results, and the System Usability Score was above the threshold for minor adjustments.
CONCLUSION: The study successfully developed an electronic patient-centered food ordering system and an à la carte menu that aligned with patients' preferences and needs. The system demonstrated usability and potential to improve patients' nutritional care and involvement in their dietary decisions. By addressing the barriers to nutritional care, this system offers a feasible solution to prevent and treat malnutrition in hospitalized patients.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2024 |
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| Erschienen: |
2024 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:60 |
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| Enthalten in: |
Clinical nutrition ESPEN - 60(2024) vom: 28. Apr., Seite 86-94 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Svendsen, Jonas Anias [VerfasserIn] |
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| Links: |
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| Themen: |
A la carte menu |
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| Anmerkungen: |
Date Completed 15.03.2024 Date Revised 11.04.2024 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1016/j.clnesp.2024.01.014 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| PPN (Katalog-ID): |
NLM369696492 |
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| 500 | |a Date Revised 11.04.2024 | ||
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| 520 | |a Copyright © 2024 European Society for Clinical Nutrition and Metabolism. Published by Elsevier Ltd. All rights reserved. | ||
| 520 | |a BACKGROUND: Malnutrition is a significant issue in hospitals, leading to weight loss and reduced quality of life for patients. Hospital food plays a crucial role in preventing malnutrition, especially for patients with high nutritional risk or malnourishment. However, barriers to providing adequate nutritional care include a lack of tools to record patients' nutritional intake and a limited understanding of energy and protein content in hospital menus | ||
| 520 | |a OBJECTIVE: The study aimed to develop an electronic patient-centered food ordering system and an à la carte menu to improve patients' nutritional care and involvement in their dietary choices | ||
| 520 | |a METHODS: The study was conducted in two parts. Part 1 involved a questionnaire survey among hospitalized patients to determine their food preferences, self-assessed ability to use an electronic food ordering system, and preferences for different types of cuisine. The survey also investigated patients' meal choices for a full day, including portion sizes. Part 2 comprised usability tests of the electronic food ordering system prototype, conducted on hospitalized patients to identify interface issues and assess overall satisfaction | ||
| 520 | |a RESULTS: A total of 99 patients participated in the questionnaire survey. The majority (78.7 %) found the selection of dishes appropriate. Patients' preferences were used to adjust the à la carte menu to reflect their meal choices. In the usability tests, the electronic food ordering system prototype showed positive results, and the System Usability Score was above the threshold for minor adjustments | ||
| 520 | |a CONCLUSION: The study successfully developed an electronic patient-centered food ordering system and an à la carte menu that aligned with patients' preferences and needs. The system demonstrated usability and potential to improve patients' nutritional care and involvement in their dietary decisions. By addressing the barriers to nutritional care, this system offers a feasible solution to prevent and treat malnutrition in hospitalized patients | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Research Support, Non-U.S. Gov't | |
| 650 | 4 | |a A la carte menu | |
| 650 | 4 | |a Electronic food ordering system | |
| 650 | 4 | |a Hospital food | |
| 650 | 4 | |a Malnutrition | |
| 650 | 4 | |a Nutritional care | |
| 650 | 4 | |a Usability tests | |
| 700 | 1 | |a Beck, Anne Marie |e verfasserin |4 aut | |
| 700 | 1 | |a Sigersted Frederiksen, Amalie Kruse |e verfasserin |4 aut | |
| 700 | 1 | |a Knudsen, Anne Wilkens |e verfasserin |4 aut | |
| 700 | 1 | |a Munk, Tina |e verfasserin |4 aut | |
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