An Evaluation of a Pilot Protected Mealtime Program in a Canadian Hospital

Jan Chan, Christine Carpenter

    Research output: Contribution to journalArticle

    11 Citations (Scopus)

    Abstract

    The study evaluated the impact of a pilot “protected mealtime” program on meal experience and care of hospitalized acute care patients. A 4-month pilot protected mealtime program was implemented on a 35-bed acute, older adult ward. A pre- and post-observational audit was implemented to examine interruptions during lunch, food intake, hand hygiene, and positioning practices on the ward. A staff questionnaire was administered to gain the opinions of health care team members about the protected mealtime program. The observational audit showed a significant decrease in the number of total interruptions (Z = −2.496, P = 0.013, r = −0.42). Hand hygiene practices improved and no effect was found on mealtime patient positioning at mealtimes. Staff questionnaire responses indicated positive changes to the patients’ mealtime experiences. The protected mealtime program appeared to improve patient mealtime experiences and patient care. Enabling patients to eat their meals uninterrupted will assist in ensuring that patients in hospital are adequately nourished.
    Original languageEnglish
    Pages (from-to)81-85
    JournalCanadian Journal of Dietetic Practice and Research
    Volume76
    Issue number2
    DOIs
    Publication statusPublished - 17 Feb 2015

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    Meals
    Hand Hygiene
    Patient Care
    Patient Positioning
    Lunch
    Patient Care Team
    Eating

    Cite this

    An Evaluation of a Pilot Protected Mealtime Program in a Canadian Hospital. / Chan, Jan; Carpenter, Christine.

    In: Canadian Journal of Dietetic Practice and Research, Vol. 76, No. 2, 17.02.2015, p. 81-85.

    Research output: Contribution to journalArticle

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