Memorial Sloan Kettering Cancer CenterMemorial Sloan Kettering Cancer CenterDepartment of Food and Nutrition Department of Food and Nutrition

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Diet Change Study Diet Change Study

Mentor: Veronica McLymontMentor: Veronica McLymontMemorial Sloan Kettering Cancer CenterMemorial Sloan Kettering Cancer Center

Jaleesa DiazJaleesa DiazThurgood Marshall AcademyThurgood Marshall Academy

GoalGoal

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

ContentsContents

GoalGoal IntroductionIntroduction Side EffectsSide Effects Introduction Pt. IIIntroduction Pt. II Top ReasonsTop Reasons Introduction Pt. IIIIntroduction Pt. III Room Service ProgramRoom Service Program Introduction Pt. IVIntroduction Pt. IV DataData MethodologyMethodology ResultsResults SummarySummary ReferencesReferences AcknowledgmentsAcknowledgments

IntroductionIntroduction

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

Side Effects IncludeSide Effects Include

Nausea Nausea Decreased SmellDecreased Smell Decreased TasteDecreased Taste AnorexiaAnorexia VomitingVomiting Abnormal activities in the Central Abnormal activities in the Central

Nervous System-Makes patient Nervous System-Makes patient feel satiatedfeel satiated

Introduction Pt. IIIntroduction Pt. II

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

Top Reasons Why Patients May Top Reasons Why Patients May Not Consume Enough FoodNot Consume Enough Food

Patients are out of the room or Patients are out of the room or sleeping during delivery of foodsleeping during delivery of food

Patients health condition prevents Patients health condition prevents them from having an appetitethem from having an appetite

Patients are not hungry during Patients are not hungry during time of delivery of the foodtime of delivery of the food

IntroductionIntroduction Pt. IIIPt. III

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

Room Service ProgramRoom Service Program

A Restaurant Style MenuA Restaurant Style Menu Meals On DemandMeals On Demand A Room Service Associate Trained A Room Service Associate Trained

In HospitalityIn Hospitality

Introduction Pt. IVIntroduction Pt. IV

PATIENT SATISFACTIONPATIENT SATISFACTION

Press Ganey SurveyPress Ganey Survey Questionnaires are mailed after Questionnaires are mailed after

dischargedischarge Scores are monitored by Food Scores are monitored by Food

and Nutrition Department and Nutrition Department *special restricted diets explained*special restricted diets explained

MethodologyMethodology

The steps required to perform this The steps required to perform this study involved ……study involved ……

A patient database A patient database Observing amount and types of Observing amount and types of

dietsdiets Recording the amount of diet Recording the amount of diet

changes during a single admissionchanges during a single admission

Results Results

Physicians Change Diets Physicians Change Diets FrequentlyFrequently

Many patients are placed on low Many patients are placed on low residue dietsresidue diets

SummarySummary

In further studies the goal will be In further studies the goal will be to determine if doctors are placing to determine if doctors are placing patients on appropriate diets that patients on appropriate diets that fit patients’ health condition. fit patients’ health condition.

To compare the number of low To compare the number of low residue diets on the 16residue diets on the 16thth floor with floor with the amount of low residue diets the amount of low residue diets on the other floorson the other floors

ReferencesReferences

Journal of Healthcare Management 45: 2 copy written Journal of Healthcare Management 45: 2 copy written March/April 2000. Creating A Healing Environment: March/April 2000. Creating A Healing Environment: The Importance of The Service Setting in The New The Importance of The Service Setting in The New Consumer Oriented Healthcare System.Consumer Oriented Healthcare System.

Journal of Nursing Care Quality Vol. 18. No. 1, pp. 27-Journal of Nursing Care Quality Vol. 18. No. 1, pp. 27-37 copy written 2003. Lippincott Williams & Wilkins 37 copy written 2003. Lippincott Williams & Wilkins Inc. Improving Patient Meal Satisfaction with Room Inc. Improving Patient Meal Satisfaction with Room Service Delivery.Service Delivery.

Journal of Pediatric Oncology Nursing, Vol. 15, No. 3 Journal of Pediatric Oncology Nursing, Vol. 15, No. 3 (July), 1998:pp 183-189. Clinical Issues. Room Service (July), 1998:pp 183-189. Clinical Issues. Room Service Improves Patient Food Intake and Satisfaction With Improves Patient Food Intake and Satisfaction With Hospital Food. Williams, Ruth. Virtue, Karen. Adkins, Hospital Food. Williams, Ruth. Virtue, Karen. Adkins, Alisa.Alisa.

Acknowledgments Acknowledgments

Veronica McLymont M.S., R.D., C.D.NVeronica McLymont M.S., R.D., C.D.N James WuJames Wu Memorial Sloan Kettering Cancer CenterMemorial Sloan Kettering Cancer Center Department of Food and Nutrition Department of Food and Nutrition

ServicesServices Dr. Sat BhattacharyaDr. Sat Bhattacharya Harlem Children's SocietyHarlem Children's Society