QI 163 Improving Service User Experience of Food Provision at the Aspen Centre

Abstract

Aim: To Improve the Service User Feedback of the Food Availability/Choice at the Aspen Centre. Monthly Food Group Meetings with service users highlighted that the topic raised most regularly was requests for more variety. Service user feedback questionnaires also recognised that the highest frequency of disagreement was with the statements about there being enough variety and quantity of snacks available to choose from, followed by snacks and meals always being in stock on the inpatient unit. Change ideas were tested to see if there would be any differences in feedback. Tools Used: PDSA Cycles - https://aqua.nhs.uk/wp-content/uploads/2023/07/qsir-pdsa-cycles-model-for-improvement.pdf Driver Diagram - https://aqua.nhs.uk/wp-content/uploads/2023/07/qsir-driver-diagrams.pdf Service User Questionnaires.

Project Impact: The project showed a reduction in requests from service users for more variety on the menus. There was also improved communication between facilities staff, dietetic staff and service users. There was an improvement with updating menus to reflect permanent changes. Service users more involved with snack options. The project also led to a reduction in waste with less food being thrown away, which resulted in a cost saving, with a saving of £3,679 for 2022/23 and a projected saving of £5,419 for 2023/24.

Next steps: • Continue improved communication between all staff and service users regarding menu updates. • Encourage wider staff attendance in monthly Food Group Meetings. • Continue exploring patient involvement with menus where appropriate. • Continue to monitor expenditure.