Table 1.
Characteristics table of studies evaluating the impact of electronic bedside menu ordering systems on foodservice and patient outcomes with a comparator
| Author (year) | Country | Durationa | Cohort ageb (years) | n | Study design | Aim | Intervention; delivery | Comparator | Reported outcomes |
|---|---|---|---|---|---|---|---|---|---|
| Barrington et al (2018) | Australia | NA |
Intervention: 65 Comparator: 61 |
201 | Observational point prevalence | To determine changes in patient dietary intake, plate waste and meal experience associated with the implementation of a patient directed BMOS compared to traditional paper menus. | BMOS; Patient‐directed | Paper menu |
Nutritional intake Plate waste Meal experience |
| Hartwell et al (2016) | UK | NA | 68 | 162 | Pre‐test post‐test | To evaluate an initiative in which e‐menus and touch screen technology were piloted in a large UK hospital. | E‐menu; Patient‐directed | Paper menu | Patient Satisfaction |
| Jamison et al (1996) |
USA |
NA | 7‐78 | 50 | Pre‐test, post‐test | To evaluate patient acceptability and cost‐effectiveness of a computerised menu selection system compared with that of a printed menu system. | Computerised menu (TV screen); staff‐deployed | Paper menu |
Patient Satisfaction (acceptability) Cost effectiveness |
| Maunder et al (2015) | Australia | 4 | 65 | 119 | Quasi‐experimental pre‐test post‐test | To determine changes in the dietary intake and satisfaction of hospital patients, as well as the role of the NA, associated with the implementation of an electronic BMOS compared to a paper menu. | BMOS; staff‐deployed | Paper menu |
Nutritional Intake Patient Satisfaction |
| McCray et al (2018) | Australia | NA |
Intervention: 72 Comparator: 63 |
188 | Observational point prevalence | To evaluate the impact of changing from a traditional paper menu ordering system to BMOS on key outcome measures of nutritional intake, plate waste, and the satisfaction of both patients and staff | BMOS; staff‐deployed | Paper menu |
Nutritional intake Patient satisfaction Plate waste Food costs |
Abbreviations: BMOS, Bedside Menu Ordering System; E‐menu, electronic menu; NA, not applicable; TV, television.
Intervention duration in weeks; not applicable in study conducted using pre‐test, post‐test study designs.
Age expressed in mean years of each group; age range provided when means were not obtainable; age expressed as entire cohort where per group data was not available.