Hospital food service: A comparative analysis of systems and introducing the 'Steamplicity' concept

Centre for Foodservice Research, Bournemouth University, Talbot Campus, Poole, Dorset, UK.
Journal of Human Nutrition and Dietetics (Impact Factor: 1.99). 01/2007; 19(6):421-30. DOI: 10.1111/j.1365-277X.2006.00730.x
Source: PubMed


Patient meals are an integral part of treatment hence the provision and consumption of a balanced diet, essential to aid recovery. A number of food service systems are used to provide meals and the Steamplicity concept has recently been introduced. This seeks, through the application of a static, extended choice menu, revised patient ordering procedures, new cooking processes and individual patient food heated/cooked at ward level, to address some of the current hospital food service concerns. The aim of this small-scale study, therefore, was to compare a cook-chill food service operation against Steamplicity. Specifically, the goals were to measure food intake and wastage at ward level; 'stakeholders' (i.e. patients, staff, etc.) satisfaction with both systems; and patients' acceptability of the food provided.
The study used both quantitative (self-completed patient questionnaires, n = 52) and qualitative methods (semi-structured interviews, n = 16) with appropriate stakeholders including medical and food service staff, patients and their visitors.
Patients preferred the Steamplicity system overall and in particular in terms of food choice, ordering, delivery and food quality. Wastage was considerably less with the Steamplicity system, although care must be taken to ensure that poor operating procedures do not negate this advantage. When the total weight of food consumed in the ward at each meal is divided by the number of main courses served, at lunch, the mean intake with the cook-chill system was 202 g whilst that for the Steamplicity system was 282 g and for the evening meal, 226 g compared with 310 g.
The results of this small study suggest that Steamplicity is more acceptable to patients and encourages the consumption of larger portions. Further evaluation of the Steamplicity system is warranted.


Available from: Heather Hartwell, Apr 27, 2015
    • "The Steamplicity concept has been tried in a British Hospital in which, among other measures, patients were offered a static, extended menu choice (Edwards and Hartwell, 2006). The concept was compared with the conventional cook–chill method and the results showed that patients preferred the Steamplicity system overall and in particular in terms of food choice, ordering, delivery and food quality (Edwards and Hartwell, 2006), leading to higher food intake. Plate waste was 5.5% higher with the cook chill method than after the menu choice was implemented, meaning that, surprisingly, the reduction achieved in plate waste was only 5.2% by changing to the extended menu. "
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    • "2014; Kim et al., 2010; Warren, 337 1986). This situation compels staff to order for maximum patients that can be admitted on the ward 338 which could end up being more than the actual demands, a contributing factor to food waste 339Sonnino & McWilliam, 2011; Williams & Walton, 2011).Goonan et al., 2014; Kim et al., 2010).Hartwell & Edwards, 2003). Edwards & Hartwell, 2006). In order for this to happen on the ward, the menu 408 information tool should contain all relevant menu information and should be accessible to all patients. The menu information leaflet displayed on the notice board and menu ordering tools in this 410 study contained limited information. It contained only menu item names and not ingr"
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