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Entry ID
147
Entry Date
September 13, 2022 11:31 pm
Reference Id
Mf17DQdcUlopPnxT
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Document Status
Published
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Name
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Language
English
Year
2019
Category
Late Breaking
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Title
Using web-based software solution to maintain resident nutrition profiles and offer table side ordering in long term care to enhance resident dining experience and create efficiency.
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Introduction/Purpose
Research identifies that the biggest challenge with providing nutrient-rich foods in long-term care is the limited budget for raw food in combination with rising food prices. We are using innovation in technology to address malnutrition and limited raw food cost budget in long term care.
Objective(s)/Process or Summary of Content
Method(s)/Systemic Approach Used
Summary of Content: Marquise hospitality developed Bridge software for management of resident nutrition profiles and meal service which was piloted at a 150-bed long term care home. This software enhanced the resident meal experience in 3 ways:
1. The use of digital pictures instead of show plates minimized food waste, delivering savings of ~$20, 000 per year and enabling improved menu options with greater focus on local fresh products and special themes.
2. Bridge software interfaces with our menu management system ensuring meals offered are based on resident’s diet, allergies, and dislikes, minimizing risk and enabling person centred approach to meal service.
3. The table side orders obtained by the nursing staff are visible on the dietary screen in real time with diet order, allergies and preferences. This enables staff to plate the food accurately and serve quickly and efficiently.
1. The use of digital pictures instead of show plates minimized food waste, delivering savings of ~$20, 000 per year and enabling improved menu options with greater focus on local fresh products and special themes.
2. Bridge software interfaces with our menu management system ensuring meals offered are based on resident’s diet, allergies, and dislikes, minimizing risk and enabling person centred approach to meal service.
3. The table side orders obtained by the nursing staff are visible on the dietary screen in real time with diet order, allergies and preferences. This enables staff to plate the food accurately and serve quickly and efficiently.
Results/Conclusions
Conclusions(s)/Recommendations
The successful implementation of the pilot is a good example of residents, families and staff embracing technology to enhance the meal service experience of the residents in long term care while reducing food waste and improving menu options. Further advances in technology can enable us to monitor food and fluid intake of residents more accurately and increase efficiency in service allowing more time for staff to offer residents needed assistance with eating.
Significance to Dietetics
Bridge allows the nursing and dietary staff to offer meals to residents ensuring resident preferences are met, which may improve food intake and minimize risks associated with inappropriate texture or allergen exposure.
Funded by
Compass Group Canada
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