Research shows that one in every three hospital patients is malnourished–leading to longer and costlier hospital stays and increased chance of readmission.
In today’s changing healthcare landscape, it is important not to overlook simple nutrition as a foundation for wellness and more effective healing. In the hospital setting, sound nutrition plays an important role in the recovery of every patient. Research shows that one in every three hospital patients is malnourished–leading to longer and costlier hospital stays and increased chance of readmission. Conducting simple nutritional screening at admission and serving fresh, healthy food improves patient outcomes and increases patient satisfaction. Hospitals are an important partner in community health. By furnishing an example of healthy foods combined in appropriate portions and providing access to safe, appetizing foods that support recovery, hospitals play a key role in improving nutrition in patients and throughout the community. Hospitals in the United States spend billions of dollars each year treating diet-related chronic illnesses. By making healthier eating a part of their mission, hospitals can prevent disease and improve access to local, sustainable food. Hospitals purchase foods for staff and patients in great quantity. This long-term need for large amounts of fresh, local food gives hospitals the purchasing power to bring new providers to the area. Food producers who come looking to profit from serving the hospital can also serve the community, ensuring access to nutritious foods that fight disease. Buying locally produced and organic meats can protect populations from illness by reducing the amount of antibiotics they consume. In the United States, 80% of all antibiotics consumed are fed to livestock. When we eat these animals, we consume trace amounts of antibiotic that build up and make us resistant to treatment. Each year, 2 million patients with antibiotic-resistant illnesses are treated in hospitals. The amount of antibiotic use in commercial meat production is staggering, but you can combat antibiotic overexposure, protect your heart and help the environment by purchasing and consuming 10% less meat, and choosing better-quality, local meat. Look for meat that has been raised without drugs, and make it a goal to keep meat in meals to an average of 1.5 oz. Local vegetables, served in season at peak ripeness have better flavor and improved nutrition, with the added benefit of supporting the local economy and improving services.
In a hospital setting, implementing powerful diet office management software lets you serve fresher, more appetizing meals with less waste, allowing you to make the best possible use of the fresh, local produce available in your area. At Vision Software, we provide flexible, integrated food service and diet office information systems that give your patients greater control over their hospital stay, encouraging them to eat better and live better while you save money and time. Call 629.777.8989 today to learn more about how our feature-rich software platform can improve services and your bottom line.