Bedside Menu Ordering System increases energy and protein intake while decreasing plate waste and food costs in hospital patients

Authors

Sally McCray, Mater Health Services
Kirsty L. Maunder, University of WollongongFollow
Rebecca Norris, Bond University
Jessica Moir, Mater Health Services
Kristen MacKenzie-Shalders, Bond University

RIS ID

137663

Publication Details

McCray, S., Maunder, K., Norris, R., Moir, J. & MacKenzie-Shalders, K. (2018). Bedside Menu Ordering System increases energy and protein intake while decreasing plate waste and food costs in hospital patients. Clinical Nutrition ESPEN, 26 66-71.

Abstract

This study aimed to evaluate the impact of changing from a traditional paper menu ordering system (TM) to a BMOS on the key outcome measures of nutritional intake, plate waste, patient and staff satisfaction and patient food costs.