Room service in a public hospital improves nutritional intake and increases patient satisfaction while decreasing food waste and cost.

Sally J McCrayK MaunderL BarshaK Mackenzie-Shalders

Published in: Journal of human nutrition and dietetics : the official journal of the British Dietetic Association (2018)

This research provides insight into the benefits achievable with RS in the public hospital setting, confirming that a patient-centred food service model can cost-effectively improve clinical outcomes.

Keyphrases

healthcare
mental health
patient satisfaction
adverse drug
acute care
case report
emergency department
body mass index
weight gain