Optimising the foodservice at Sunshine Coast Hospital and Health Service haemodialysis units

  • Emsley, Christie C. (PI)
  • Montsion, Jean Michel (PI)
  • Kim, Ann H. (CoPI)
  • Chatterjee, Soma (CoPI)
  • Shahrokni, Shirin (CoPI)
  • Chan, Elic (CoPI)
  • Magnan, Marie-odile (CoPI)
  • Parasram, Ajay (CoPI)
  • Buckner, Elizabeth (CoPI)

Project: Research project

Project Details

Description

The Sunshine Coast Hospital and Health Service (SCHHS) provides in-centre haemodialysis (HD) to 108 patients across 4 locations: Caloundra, Gympie, Nambour and the Sunshine Coast University Hospital (SCUH). Patients dialyse thrice weekly (Monday, Wednesday and Friday or Tuesday, Thursday and Saturday) in the morning or afternoon. Each HD unit offers food to patients during their dialysis treatment. The aims of the project are: -To evaluate overall patient satisfaction of the foodservice provided at SCHHS HD units. -To evaluate food and nutrient intake of the foodservice provided at SCHHS HD units. -To evaluate food wastage and associated costs of the foodservice provided at SCHHS HD units. A cross-sectional, observational study will be undertaken to answer these research questions. The study will invite all patients who dialyse at SCHHS that meet the following criteria, with a target sample size of 84. Inclusion criteria: • Attending in-centre HD at a SCHHS HD unit for at least one month • Age ≥18 years old Exclusion criteria: • Nil by mouth i.e. receives all nutrition and hydration via an enteral feeding tube A final year student will obtain the following data from each patient during one of their HD sessions: - Demographic data e.g. age, gender - Clinical characteristics e.g. diabetes, dysphagia - Satisfaction with the foodservice provided based on a validated questionnaire - Foods items consumed from the foodservice provided The nutritional intake of each patient will be calculated and compared to their nutritional requirements according to state-wide guidelines. A student will collect food wastage data during each morning and afternoon session (Mon/Wed/Fri and Tue/Thu/Sat) at each site. This will be converted to financial cost. A statistician will analyse the data collected. An investigator will develop a report and disseminate to the relevant stakeholders. The ultimate goal is to improve the foodservice provided at SCHHS HD units.

StatusFinished
Effective start/end date1/1/192/29/24

Funding

  • Social Sciences and Humanities Research Council of Canada: US$215,451.00

ASJC Scopus Subject Areas

  • Public Health, Environmental and Occupational Health
  • Medicine(all)
  • Business, Management and Accounting(all)