Show simple item record

dc.contributor.authorRattray, Megan
dc.contributor.authorDesbrow, Ben
dc.contributor.authorRoberts, Shelley
dc.date.accessioned2019-05-29T13:03:42Z
dc.date.available2019-05-29T13:03:42Z
dc.date.issued2018
dc.identifier.issn0964-7058
dc.identifier.doi10.6133/apjcn.072017.10
dc.identifier.urihttp://hdl.handle.net/10072/379857
dc.description.abstractBackground and Objectives: Patients requiring therapeutic diets in hospital are at risk of exposer to dietary errors that may pose an acute threat to their safety. This study aimed to determine the prevalence of meal-related errors among hospitalised patients prescribed therapeutic diets, following the implementation of an electronic foodservice system (EFS). Methods and Study Design: This observational study involved six wards in a tertiary metropolitan hospital that used an EFS for meal ordering and plating. Participants were adult medical inpatients receiving a therapeutic diet for medical or nutritional reasons. Meal accuracy was assessed for up to 48-hours per patient by comparing the dietary items placed on patients’ meal trays or personal meals consumed by patients to their therapeutic diet prescription. Inaccuracies were categorised as critical or non-critical errors and were identified as having occurred at one of four steps in the EFS: menu planning (main-meals), meal assembly (main-meals), meal delivery (mid- and main-meals) and meal consumption (personal-meals). Results: A total of 167 inpatients were included in the study. Of the 906 meals assessed, 69 errors (8%) were observed; with 97% classified as critical. Error rates differed according to the foodservice system step assessed: 17% for menu planning, <1% for meal assembly, 53% for meal delivery: main-meals, 9% for meal delivery: mid-meals and 33% meal consumption. Conclusion: An EFS almost completely eliminated errors associated with meal assembly. However, when foodservice staff and patients selected dietary items at ward level (without a guiding system) a substantial number of potentially critical errors occurred.
dc.description.peerreviewedYes
dc.languageEnglish
dc.publisherH E C Press
dc.publisher.placeAustralia
dc.relation.ispartofpagefrom533
dc.relation.ispartofpageto539
dc.relation.ispartofissue3
dc.relation.ispartofjournalAsia Pacific Journal of Clinical Nutrition
dc.relation.ispartofvolume27
dc.subject.fieldofresearchNutrition and Dietetics not elsewhere classified
dc.subject.fieldofresearchNutrition and Dietetics
dc.subject.fieldofresearchcode111199
dc.subject.fieldofresearchcode1111
dc.titleIdentifying errors in meals provided to and sourced by patients on therapeutic diets in hospital
dc.typeJournal article
dc.type.descriptionC1 - Articles
dc.type.codeC - Journal Articles
gro.facultyGriffith Health, School of Nursing and Midwifery
gro.hasfulltextNo Full Text
gro.griffith.authorDesbrow, Ben
gro.griffith.authorRoberts, Shelley J.
gro.griffith.authorRattray, Megan E.


Files in this item

FilesSizeFormatView

There are no files associated with this item.

This item appears in the following Collection(s)

  • Journal articles
    Contains articles published by Griffith authors in scholarly journals.

Show simple item record