Cancer treatments very often impact patients’ quality of life. Coming to a day hospital is an important moment to take into account the diversity of the individual needs of the people welcomed.
The healthcare team at the Poitiers University Hospital cancer day hospital carried out a project to establish a more adapted food offering in conjunction with the University Hospital food production unit. A project with multiple benefits.
The activity within the cancer day hospital of Poitiers University Hospital is significant. It has increased significantly since the opening of the regional cancer center in 2009. Nearly 100 patients are seen every day. Around 35 of them have lunch during their visit to the establishment. “ The project to evolve and reorganize the food offering dates back several years. The service offered no longer corresponded to the flow of patients and the small dining room available to the department. We tried to find more modern meals and more adapted to the condition of the patients who come to our department », underlines Sophie Pajoux, health executive in the sector. With the catering service and more precisely with Hugo Debabi, dietitian, the project came to fruition with the development of a menu specific to the service, the only one of its kind at Poitiers University Hospital.
Indeed, the menus offered until then to patients were classic menus, menus which, given the effects of the treatments, did not necessarily suit their desires. It was decided to offer a cold menu to patients present around 12 p.m.: a main course with a side dish such as raw vegetables and a dairy product which can be supplemented by a starter and a dessert. Homemade soup is also available. And for other times of the day, snacks made from coffee, tea, herbal teas and biscuits throughout the day.
The project also made it possible to secure the patient journey. Previously, patients who had lunch within the establishment had to move around the dining room while remaining connected to medical devices. There was often a wait given the narrowness of the space. This meant special attention for the nursing assistants on the safety of the infusion and the return of patients to the treatment room, and additional stress for the patients.
Infused patients are now offered a meal tray directly in the treatment room. Their feedback is extremely positive. This food offer was put in place in conjunction with dieticians and with the agreement and collaboration of the operational hygiene team. “ Previously, a good part of the activity of nursing assistants revolved around the organization of the dining room. Meal trays in the treatment room allow them to refocus on the patient and highlight their work. They can go to the areas and assist the nurse in organizing the treatment room », says Sophie Pajoux
« We are delighted to be able to offer menus adapted to patients which respect the constraints of hospital catering. The production of this menu is truly unique. It is carried out three days a week in one of the central kitchen sectors. It represents an additional workload, but it is for the benefit of patients and caregivers », underlines Hugo Debabi. The dishes are packaged in cellulose trays, compostable/methanizable food containers, currently being deployed throughout the Poitiers University Hospital.
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