Patient satisfaction and energy intakes are enhanced by point of service meal provision

Aim: This systemic review aimed to investigate the effects of various methods of point of service meal provision on patient satisfaction and energy intakes of hospital patients. Methods: ‘Medline’ and ‘Wiley Interscience’ online databases (1999–2008) were consulted using search terms such as ‘food service’ and ‘food delivery in hospital’. Cross‐referencing was also used to select studies that compared the provision of full diets to hospital patients using two different methods of food service delivery. Results: Searching yielded 268 studies, of which 18 met the inclusion criteria (hospitals, all ages, oral intake only). Patient satisfaction was measured in 12 studies, while 9 studies measured energy intake, 9 measured food wastage and 4 studies measured costs. Conclusion: There is evidence to suggest that a more personalised meal service system in hospitals has the ability to improve energy intakes and patient satisfaction. Further research is necessary to evaluate the long‐term implications on cost‐effectiveness.