Redland Hospital’s Food Services has achieved the highest score for overall and food quality of the larger hospitals in Queensland that submitted data.
Logan Bayside Health Network Director Nutrition and Dietetics Dr Rachel Stoney said public hospitals across Queensland were encouraged to use the Acute Care Hospital Foodservice Patient Satisfaction Questionnaire (ACHFPSQ) to assess patient food service satisfaction.
Dr Stoney said the validated and standardised questionnaire asked questions that were grouped into several dimensions relating to food service including food quality, meal service quality, staff/service issues, physical environment, meal size, temperature of hot foods and overall satisfaction.
“State-wide Food Services benchmark each of the hospitals that submit their data in Queensland.
“Redland Hospital had the highest score for both overall and food quality of the larger hospitals in Queensland that submitted their data.”
Dr Stoney said she attributed the high overall score to the major menu changes made at Redland Hospital like the transition from a 14-day to seven day menu with an increased number of choices at each meal time and a same day meal ordering system whereby patients select lunch and dinner for delivery the same day and order breakfast for the following morning.
Dr Stoney said another of Redland Hospital’s significant changes to occur last year was the introduction of the electronic menu management system CBORD.
She said CBORD enabled patients to complete their menus electronically with the assistance of the Nutrition Assistants, replacing the paper-based menu selection system.
“The introduction of CBORD resulted in greater patient focus with Nutrition Assistants spending more time one-on-one assisting patients with menu selections at the patient’s bedside.
“Additionally, at the start of 2015, Metro South Health became a Planetree affiliate with the aim of being Australia’s first Planetree-recognised organisation.
“With the overarching aim to deliver high quality patient centred care focusing on each person as an individual and ‘recognising their mental, social, emotion, spiritual and physical care needs’, Component Six of ten recognises food as therapy, highlighting the importance of providing delicious, healthy meals and making good food choices available to patients, families and staff.”