|
User-Assigned Importance
Ratings of Diet Office Management Features
(If
you would like to post this survey summary on your website, you may do so
provided that links to other pages on the Nu Connexions site (outside the
summary itself) are maintained. Please contact Steve
Kinsley, RD if you intend to use this summary on your site.)
Download
this survey summary as a Microsoft Word 97 document.
(If you do not have Word
97, download a free viewer at the
Microsoft Download
Center.)
User-Assigned Importance Ratings
of Diet Office Management Features
In the fourth section of the questionnaire,
respondents were asked to rate the level of importance they would assign
to a number of features related to the functional area of diet office management.
The number of respondents who gave ratings of "Important" or "Extremely
Important" are summarized in the table below. To view complete statistics
of all ratings assigned by respondents to these questions, click
here (a separate browser window will open).
| Feature & Original
Survey Question |
Rated
"Important" |
Rated
"Extremely Important" |
4.01
Able to have menu items selected automatically by the system, based on
patient diet
order, food preferences,
allergies and generate patient-specific meal tray tickets for
those requiring
trays. |
26/57
(38.2%) |
14/57
(20.6%) |
| 4.02
Able to have different eating locations for different meals, dates, cycle
days. |
14/55
(20.6%) |
6/55
(8.8%) |
| 4.03
Able to select those requiring menu cards by ward, patient, eating location,
and diet texture type. |
16/55*
(23.5%)
(* 1 person did not understand
the question) |
3/55*
(4.4%)
(* 1 person did not understand
the question) |
| 4.04
Able to enter menu ticket sequence for trayline service. |
15/56
(26.8%) |
3/56
(5.4%) |
4.05
Able to have special alerts on trayline tickets and other service/assessment
reports
(e.g. "plastic
cutlery only", "choking risk"). |
16/57
(28.1%) |
17/57
(29.8%) |
4.06
Able to view/print a tally detailing number of servings required of each
menu item
for tray assembly,
buffet service eating locations, and nourishments. |
16/56
(28.6%) |
16/56
(28.6%) |
4.07
Able to view/print nourishment tallies and/or labels by patient, ward,
eating location,
meal date, meal
day, nourishment time, diet type, etc. (Tallies and labels sort in same
order.) |
17/54
(31.5%) |
14/54
(25.9%) |
4.08
Able to omit/view/print specific patients, wards, and eating locations
for meal and nourishment tallies (i.e. you don't have to print or view
everything just to get a tally
related to one
particular patient or location). |
17/55
(30.9%) |
10/55
(18.2%) |
To
read more about how respondents rated the importance of various other features
which apply to all or specified functional areas of nutrition and foodservice
management, click on the links below.
Rating
of Features Which Apply to
All Major Functional Areas of
Nutrition and
Foodservice Management
Rating
of Features Which Apply to
Specified Functional Areas of
Nutrition and Foodservice Management
Take
me back to the index page of this survey summary.
|