Maximizing Foodservice in an Inpatient Hospice Setting

SUMMARY

The philosophy of maximizing patient comfort and enhancing quality of life impacts on all aspects of foodservice in an inpatient hospice setting. The foodservice department’s focus in the palliative care environment is to meet patients’ physical, psychological, and social needs. The menu incorporates variety and comfort foods to meet the special requests of hospice patients. Food production and delivery provides for flexibility in meal preferences and meal serving times. Finally, sanitation standards and inservice training extend beyond the main foodservice operation to include the hospice “family” kitchen to protect the hospice patient from food-borne infections.

Additional information

Notes on contributors

Kathleen Drew Kidd

Kathleen Drew Kidd, MS, RD, LD, is Director, Nutrition and Food Services, of the Washington Hospice, a program of The Washington Home, Washington, DC. Mary Pat Lane, MS, RD, is Food and Nutrition Services Manager of Hospice of Northern Virginia, Arlington, VA.