The Assessment of Management Practices on Foodservice, Clinical Nutrition Service in Hospital Foodservice Operations.
- Author:
Hye Jin KIM
1
;
Eun Jae JANG
;
Wan Soo HONG
Author Information
1. Dietic Department, St. Mary's Hospital, Catholic University, Seoul, Korea.
- Publication Type:Original Article
- Keywords:
foodservice, clinical nutrition service;
food waste;
productivity index
- MeSH:
Animal Feed;
Data Interpretation, Statistical;
Diet;
Efficiency;
Elevators and Escalators;
Fermentation;
Humans;
Hygiene;
Internship and Residency;
Meals;
Nutritionists;
Sterilization
- From:Journal of the Korean Dietetic Association
2000;6(2):136-147
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The aim of this research was to examine the management practices related to foodservice, clinical nutrition service provided by hospital foodservice operations. A survey of 30 hospital food nutrition service departments was undertaken and detailed information was collected from each, including surveys of 176 dietitians and 30 foodservice managers. Statistical data analysis was completed using the SAS/win 6.11 package for descriptive analysis and t-test. The results of this study can be summarized as follows : Out of 30 hospitals, 73.3%(22) were directly operated and 26.7%(8) were under contract foodservice management. Licensed number of beds were 768.7, with an average length of 11.4 days. The general characteristics of the dietitians were that 49.4% were aged between 25~29, and 60.8% were ordinary dietitians. 76.7% had bachelor's degree, 15.9% with master's degree and 7.4% were college graduates. Most hospital dietitians had internship training and 35.2% took a training course of 6 to 12 months. The average space of kitchen was 452.52m2, with 133.63m2 for modified diet space and 18.13m2 for nutrition counselling room space. The total number of normal meals was 1,255.47, with 502.93 of modified meals.The average calorie of normal meals was 2,145.04kcal, with 91.9g of protein contained in normal meal. The total food waste was 351.40kg. An average monthly cost for disposing food waste was 745,171.67 won. 83.3?% of the kitchens were on the 1st basement and only 66.7%(20) of 30 hospitals had its own nutrition counselling room. 80% used dishwashers and 66.7% had an exclusive elevator for delivering meals. 80.0% of hospitals used centralized delivery service. 90% had established an area for hygiene division, 70% used dry zone within the dishwashers for sterilization, 66.7% provided spoon and chopstick, and 100% used dish cover. As means of food waste treatment, most hospitals(56.7%) used animal feed by contracters, followed by means of collection by contracters(30%) and in-house high speed fermentation machines(13.3%). It was found that only 33.3% hospitals regularly checked temperatures of the meals given to patients. Total productivity index was 3.72(meals/hour) in average, with an average productivity index for normal diet of 5.41. Average productivity index for modified diet was 4.62. Productivity indices for patient meals and clinical nutrition were 5.01(meals/hour) and 1.12(cases/hour) respectively and hospitals under self-operated foodservice management received higher points on clinical nutrition productivity index(P<0.01) than hospitals under contract foodservice management.
