2. Memorial Sloan Kettering Cancer Center Department of Food and Nutrition Services Diet Change Study Mentor: Veronica McLymont Memorial Sloan Kettering Cancer Center Jaleesa Diaz Thurgood Marshall Academy

3. Goal Determine whether patients’ satisfaction with the Room Service Program is related to a change in the patient’s diet during their hospital stay. Determine whether patients’ satisfaction with the Room Service Program is related to a change in the patient’s diet during their hospital stay.

4. Contents Goal Goal Introduction Introduction Side Effects Side Effects Introduction Pt. II Introduction Pt. II Top Reasons Top Reasons Introduction Pt. III Introduction Pt. III Room Service Program Room Service Program Introduction Pt. IV Introduction Pt. IV Data Data Methodology Methodology Results Results Summary Summary References References Acknowledgments Acknowledgments

5. Introduction Cancer patients’ that undergo therapy or surgery may have different side effects which can interfere with the patient’s ability to eat healthy. Cancer patients’ that undergo therapy or surgery may have different side effects which can interfere with the patient’s ability to eat healthy.

6. Side Effects Include Nausea Nausea Decreased Smell Decreased Smell Decreased Taste Decreased Taste Anorexia Anorexia  Vomiting  Abnormal activities in the Central Nervous System-Makes patient feel satiated

7. Introduction Pt. II Previous studies have shown that many patients have not been consuming enough food to maintain their health. Previous studies have shown that many patients have not been consuming enough food to maintain their health.

8. Top Reasons Why Patients May Not Consume Enough Food Patients are out of the room or sleeping during delivery of food Patients are out of the room or sleeping during delivery of food Patients health condition prevents them from having an appetite Patients health condition prevents them from having an appetite Patients are not hungry during time of delivery of the food Patients are not hungry during time of delivery of the food

9. IntroductionPt. III To increase the oral intake patient satisfaction, a Room Service Program was created by Food and Nutritional Services.

10. Room Service Program  A Restaurant Style Menu  Meals On Demand  A Room Service Associate Trained In Hospitality

11. Introduction Pt. IV PATIENT SATISFACTION PATIENT SATISFACTION Press Ganey Survey Questionnaires are mailed after discharge Questionnaires are mailed after discharge Scores are monitored by Food and Nutrition Department *special restricted diets explained Scores are monitored by Food and Nutrition Department *special restricted diets explained

13. Methodology The steps required to perform this study involved ……  A patient database  Observing amount and types of diets  Recording the amount of diet changes during a single admission

14. Results Physicians Change Diets Frequently Physicians Change Diets Frequently Many patients are placed on low residue diets Many patients are placed on low residue diets

15. Summary In further studies the goal will be to determine if doctors are placing patients on appropriate diets that fit patients’ health condition. 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 16 th floor with the amount of low residue diets on the other floors To compare the number of low residue diets on the 16 th floor with the amount of low residue diets on the other floors

16. References Journal of Healthcare Management 45: 2 copy written March/April 2000. Creating A Healing Environment: The Importance of The Service Setting in The New Consumer Oriented Healthcare System. Journal of Healthcare Management 45: 2 copy written March/April 2000. 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. 27-37 copy written 2003. Lippincott Williams & Wilkins Inc. Improving Patient Meal Satisfaction with Room Service Delivery. Journal of Nursing Care Quality Vol. 18. No. 1, pp. 27-37 copy written 2003. Lippincott Williams & Wilkins Inc. Improving Patient Meal Satisfaction with Room Service Delivery. Journal of Pediatric Oncology Nursing, Vol. 15, No. 3 (July), 1998:pp 183-189. Clinical Issues. Room Service Improves Patient Food Intake and Satisfaction With Hospital Food. Williams, Ruth. Virtue, Karen. Adkins, Alisa. Journal of Pediatric Oncology Nursing, Vol. 15, No. 3 (July), 1998:pp 183-189. Clinical Issues. Room Service Improves Patient Food Intake and Satisfaction With Hospital Food. Williams, Ruth. Virtue, Karen. Adkins, Alisa.

17. Acknowledgments Veronica McLymont M.S., R.D., C.D.N Veronica McLymont M.S., R.D., C.D.N James Wu James Wu Memorial Sloan Kettering Cancer Center Memorial Sloan Kettering Cancer Center Department of Food and Nutrition Services Department of Food and Nutrition Services Dr. Sat Bhattacharya Dr. Sat Bhattacharya Harlem Children's Society Harlem Children's Society