Strengthening a patient centred meal experience in NSW Hospitals is being enhanced through an innovative program of food service reform that will see the majority of patients receiving their selected snacks with the delivery of their main meals.
Piloted as part of the CHEF (Co-Designing Healthy and Enjoyable Food) project launching in select NSW Public Hospitals later this year, this initiative is being introduced to increase patient choice, improve food safety and reduce food waste.
Currently, patient meals are delivered on a one-week rotational menu, where patients receive a prescribed mid-meal snack. Under the CHEF project, patient meals including mid-meal snacks, will be ordered electronically by patients or their carers via an app, or via bedside ordering with the support of Food Service Assistants. Patients will have the ability to choose from a small selection of mid-meal items, with the system recording their options and preferences to ensure nutritional variety.
This allows patients to have greater choice and control over their individual food selection and helps to reduce food waste.
As part of this patient-centred food service model, supplements and nutritionally vulnerable patients will have their snacks delivered when their main meal is collected, to cater for individual patient requirements.
This innovative food service initiative showcases compassionate hospitality in meal ordering and food service delivery by seeking to improve outcomes for patients and staff.