Transforming the mealtime experience for patients
Our new Room Service gives patients the flexibility to order meals when it suits them - we even have an all-day breakfast menu. Meals can be ordered at a time that allows for physiotherapy sessions, visitors or just having that much needed afternoon sleep. Each meal is cooked fresh to order and delivered within 45 minutes from placing the order. Patients also have the option to pre-order a meal and have it delivered at a specified time.
How to place an order
The dedicated ordering service is available to all patients from 6.30am to 7.00pm daily. Room Service Assistants take patient orders, and guide those with special food needs through menu choices, so that good nutrition remains paramount.
Patients requiring assistance with ordering can ask a family member or carer to place an order on their behalf by telephoning 02 8382 3663 from outside the hospital between 6.30am and 7.00pm. Alternatively, the nurse can organise for a Room Service Assistant to visit the patient in person.
Special Dietary considerations
Some patients may have special dietary considerations, especially if they are preparing for a procedure, or after surgery, in this case menu choices may be modified or restricted. Our Room Service Assistants will assist in making appropriate selections for individual needs, based on the diet ordered by your clinician
To assist patients in making healthier meal choices, there are symbols throughout the menu to indicate lower saturated fat/lower salt options, lower glycaemic index carbohydrate choices, and carbohydrate serves. Gluten free options are available for many menu items.
For patients with Diabetes
Patients who follow a diabetic diet or consistent carbohydrate meal plan, it is recommended that they eat three well balanced meals a day, with similar serves of carbohydrate at each meal. Patients on insulin and matching carbohydrates can be guided by the carbohydrate serves on the menu.
Eating well in hospital
Eating well in hospital is important. It can help you recover from your illness more quickly and allow you to go home sooner.
Unfortunately many people are at risk of becoming under-nourished when they are in hospital. Older people are particularly at risk. Many people also need help and encouragement to eat and drink, to reach their meal tray, open packaging and to ensure they receive the right food and drinks for them.
You can help by letting the staff know which food and drink is not appropriate for you and what assistance you may need at mealtime.
When you arrive at hospital please tell staff if you have:
- lost weight recently
- eaten little in the last 5 or more days
- diabetes or take diuretics (water tablets)
- difficulty chewing or swallowing.
- special food or drink requirements due to:
- special diet
- religious or cultural beliefs
- personal taste.
Please tell us if you take nutritional supplement drinks.
At mealtimes ask for help
Please inform staff of your needs as early as possible so that we can give you the care you need.
Staff can help with:
- filling in your menu form
- reaching your food tray
- opening containers
- cutting up food
- sitting upright at meal times
- making sure that you have received the correct meal.
All ward staff can help you with your food, eating and nutrition needs, particularly:
- menu monitors
- speech pathologists
- other allied health
- staff staff who deliver your meals and drinks.
Track your weight changes
Ask to be weighed on admission and at regular intervals during your time in hospital as your weight may change without you noticing.
Ask about other nutritional support
We can bring you snacks or nutritional supplement drinks between meals. Just ask to see the dietitian who can arrange this for you. These are particularly important if you are having smaller main meals.
Don't forget to drink regularly. Aim for 6 glasses of fluid a day unless staff has advised you otherwise.
This information sourced from the Hungry To Be Heard Campaign, Age Concern, England. Adapted by St Vincent's Private Hospital Melbourne's Nutrition Steering Committee in March 2013.