Mentor: Veronica McLymont Memorial Sloan Kettering Cancer Center Jaleesa Diaz

1. Memorial Sloan Kettering Cancer CenterDepartment of Food and Nutrition Services Diet Change Study Mentor: Veronica McLymont Memorial Sloan Kettering Cancer Center Jaleesa Diaz Thurgood Marshall Academy

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

3. Contents • Goal • Introduction • Side Effects • Introduction Pt. II • Top Reasons • Introduction Pt. III • Room Service Program • Introduction Pt. IV • Data • Methodology • Results • Graph • Graph • Graph • Summary • References • Acknowledgments

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

5. Side Effects Include • Nausea • Decreased Smell • Decreased Taste • Anorexia • Vomiting • Early Satiety

6. Introduction Pt. II • Previous studies have shown that many patients have not been consuming enough food to maintain their health.

7. Top Reasons Why Patients May Not Consume Enough Food • Patients are out of the room or sleeping during delivery of food • Patients health condition prevents them from having an appetite • Patients are not hungry during time of delivery of the food

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

9. Room Service Program • A Restaurant Style Menu • Meals On Demand • A Room Service Associate Trained In Hospitality

10. Introduction Pt. IV • PATIENT SATISFACTION Press Ganey Survey • Questionnaires are mailed after discharge • Scores are monitored by Food and Nutrition Department *special restricted diets explained

12. Methodology The steps required to perform this study involved …… • A patient database • Observing amount and types of diets • Recording the amount of diet changes during a single admission in the month of July 2006.

13. Results • Physicians Change Diets Frequently • Only three of the patients during the month of July were placed on low residue diets • During the month of July the average patient stayed at the hospital five days • During those five days the average amount of times a patients diet changed was three times • For patient’s that were admitted in July, but discharged in both the month of July and August, the most frequently ordered diets were Regular, NPO, and Clr. Liquid. • For these patient’s the most frequently ordered diet that they were discharged on were Regular, Soft, and Diabetic 18.

14. Graph

15. Graph

16. Graph

17. Summary • We believe that the information, that the studies were collected but may not be as accurate as they should be. • We believe that either the information was completely wrong or the results of the study were just very surprising and unexpected. • In further studies the goal will be to determine if doctors are placing patients on appropriate diets that fit patients’ health condition. • To compare the number of low residue diets on the 16th floor with the amount of low residue diets on the other floors.

18. References • Journal of Healthcare Management 45: 2 copy written March/April 2000. Creating A Healing Environment: The Importance of The Service Setting in The New Consumer Oriented Healthcare System. • Journal of Nursing Care Quality Vol. 18. No. 1, pp. 27-37 copy written 2003. Lippincott Williams & Wilkins Inc. Improving Patient Meal Satisfaction with Room Service Delivery. • Journal of Pediatric Oncology Nursing, Vol. 15, No. 3 (July), 1998:pp 183-189. Clinical Issues. Room Service Improves Patient Food Intake and Satisfaction With Hospital Food. Williams, Ruth. Virtue, Karen. Adkins, Alisa.

19. Acknowledgments • Veronica McLymont M.S., R.D., C.D.N • James Wu • Anita Apicello • Monica • Memorial Sloan Kettering Cancer Center • Department of Food and Nutrition Services • Dr. Sat Bhattacharya • Harlem Children's Society