Presentation on theme: "Mentor: Veronica McLymont Memorial Sloan Kettering Cancer Center"— Presentation transcript:
1 Memorial Sloan Kettering Cancer Center Department of Food and Nutrition Services Diet Change Study Mentor: Veronica McLymontMemorial Sloan Kettering Cancer CenterJaleesa DiazThurgood Marshall Academy
2 GoalDetermine whether patients’ satisfaction with the Room Service Program is related to a change in the patient’s diet during their hospital stay.
3 Contents Goal Introduction Side Effects Introduction Pt. II Top ReasonsIntroduction Pt. IIIRoom Service ProgramIntroduction Pt. IVDataMethodologyResultsGraphSummaryReferencesAcknowledgments
4 IntroductionCancer patients’ that undergo therapy or surgery may have different side effects which can interfere with the patient’s ability to eat healthy.
5 Side Effects Include Nausea Decreased Smell Decreased Taste Anorexia VomitingEarly Satiety
6 Introduction Pt. IIPrevious studies have shown that many patients have not been consuming enough food to maintain their health.
7 Top Reasons Why Patients May Not Consume Enough Food Patients are out of the room or sleeping during delivery of foodPatients health condition prevents them from having an appetitePatients are not hungry during time of delivery of the food
8 Introduction Pt. IIITo increase the oral intake patient satisfaction, a Room Service Program was created by Food and Nutritional Services.
9 Room Service Program A Restaurant Style Menu Meals On Demand A Room Service Associate Trained In Hospitality
10 Introduction Pt. IV Press Ganey Survey PATIENT SATISFACTION Questionnaires are mailed after dischargeScores are monitored by Food and Nutrition Department *special restricted diets explained
12 Methodology The steps required to perform this study involved …… A patient databaseObserving amount and types of dietsRecording the amount of diet changes during a single admission in the month of July 2006.
13 Results Physicians Change Diets Frequently Only three of the patients during the month of July were placed on low residue dietsDuring the month of July the average patient stayed at the hospital five daysDuring those five days the average amount of times a patients diet changed was three timesFor patient’s that were admitted in July, but discharged in both the month of July and August, the most frequently ordered diets were Regular, NPO, and Clr. Liquid.For these patient’s the most frequently ordered diet that they were discharged on were Regular, Soft, and Diabetic 18.
17 SummaryWe believe that the information, that the studies were collected but may not be as accurate as they should be.We believe that either the information was completely wrong or the results of the study were just very surprising and unexpected.In further studies the goal will be to determine if doctors are placing patients on appropriate diets that fit patients’ health condition.To compare the number of low residue diets on the 16th floor with the amount of low residue diets on the other floors.
18 ReferencesJournal of Healthcare Management 45: 2 copy written March/April Creating A Healing Environment: The Importance of The Service Setting in The New Consumer Oriented Healthcare System.Journal of Nursing Care Quality Vol. 18. No. 1, pp copy written Lippincott Williams & Wilkins Inc. Improving Patient Meal Satisfaction with Room Service Delivery.Journal of Pediatric Oncology Nursing, Vol. 15, No. 3 (July), 1998:pp Clinical Issues. Room Service Improves Patient Food Intake and Satisfaction With Hospital Food. Williams, Ruth. Virtue, Karen. Adkins, Alisa.
19 Acknowledgments Veronica McLymont M.S., R.D., C.D.N James Wu Anita ApicelloMonicaMemorial Sloan Kettering Cancer CenterDepartment of Food and Nutrition ServicesDr. Sat BhattacharyaHarlem Children's Society