Case Studies
Improving Patient Satisfaction through Food
Northern Westchester Hospital is improving their patients' experience through the Food Is Care program. Established by the hospital's staff, the program first determines the patient's food preferences and dietary requirements before providing fresh meals. Made with 90 percent of locally grown fruits and vegetables, meals are specifically made per patient's order and preferences. The program also provides nutrition education in person or through the room service's call center. The Food Is Care program resulted in:
Northern Westchester Hospital is improving their patients' experience through the Food Is Care program. Established by the hospital's staff, the program first determines the patient's food preferences and dietary requirements before providing fresh meals. Made with 90 percent of locally grown fruits and vegetables, meals are specifically made per patient's order and preferences. The program also provides nutrition education in person or through the room service's call center. The Food Is Care program resulted in:
- Improved patient satisfaction with food quality to 90 percent
- Elimination of production batch cooking
- Development of onsite herb and perennial garden
Because of its efforts, the hospital's program has been recognized by the Planetree Organization for its best practices in delivering quality food and nutrition.
This case study is part of the HANYS Triple Aim series highlighting how New York hospitals are improving health, enhancing quality and reducing costs. Hospitals, nursing homes, and home care agencies across New York state are pursuing the Triple Aim. In spite of fiscal constraints, its members are embracing the challenge of transforming health care and are implementing new and innovative approaches to delivery.