© Geraldine Brophy
There was no one in the lineup at the Western Memorial Regional Hospital cafeteria on Wednesday, Aug. 13, 2014. A new service througout Western Health's facilities will see afternoon and evening snacks delivered directly to a patients room.
A change to the delivery of beverages and snacks on floors throughout Western Health’s facilities has improved the service for patients.
That is according to Laeora Ryba, director of nutrition services, since the service was removed from kitchen’s on individual wards in April.
There was some dialogue between patients, staff and administration immediately after taking coffee, juices and other beverages, as well as bread, from the floors themselves, she said. With staff instructed to inform patients of the change, there has been little feedback to the administration level since, Ryba said.
Ryba said the change was not financially motivated, but an attempt to become more focused on patients in the delivery of beverages and snacks such as bread or toast.
Instead of keeping food or beverages on floors in bulk, the patient makes selections for afternoon and/or night nourishment when he or she fills out a menu. Those, like the meals, are delivered directly to the patient.
“I think it improves our service because we are bringing it closer to the patient’s bedside,” she said.
She also said it improves patients’ health and safety, increases monitoring of patients’ intakes and avoids wastage of foods and beverages that spoil.
People are more informed now, she said, and it’s in line with the hospital’s focus on ensuring what people are getting is safe.
New admissions are automatically defaulted for these deliveries, said Ryba, and there is an opportunity for it to be cancelled. Therapeutic nourishments are also delivered bedside twice a day, she said, in cases for diabetics or patients with different diet requirements.
Ryba said there are also backups to ensure the service works for each individual patients. People can order double portions with their meals and they can write in specific requests with their orders. There are also diabetic kits on the floors, call-back procedure for dissatisfactory orders and 24-hour access to the kitchen by security.