Hospital Inpatient Nutrition Service Errors and Patient Safety Interventions: A Scoping Review

• Published in: Journal of patient safety Vol. 20; no. 4; p. 272
• Main Authors: Austria, Davis, McConnell, Chelsea, Pope, Charlene
• Format: Journal Article
• Language: English
• Published: United States 01.06.2024
• Subjects: Food Service, Hospital - standards; Humans; Inpatients - statistics & numerical data; Medical Errors - prevention & control; Medical Errors - statistics & numerical data; Patient Safety - standards; Quality Improvement
• ISSN: 1549-8425
• DOI: 10.1097/PTS.0000000000001223

Food service errors are prevalent in healthcare hospital inpatient settings. Like medication administration errors, these mistakes can result in disastrous consequences. This scoping review aimed to identify the evidence describing hospitals' nutrition department service errors and subsequent patient safety interventions. The review was conducted on four electronic databases, OVID MedlinePlus, PubMed, Scopus, and CINAHL, to search for articles reporting hospital food-related errors. All studies and reports on parenteral nutrition were excluded, and errors reported by departments other than nutrition services were excluded. A total of 245 studies published from 1984 to 2022 were identified. After removing duplicates, 98 abstracts were evaluated, with particular attention given to dietary errors, meal accuracy, and interventions. Twenty-nine articles were selected, and 14 (n = 14) were considered relevant to the review after a full-text review. More than half of the studies (n = 8) were conducted outside the United States. Eight studies (n = 8) were descriptive, retrospective, and observational; 3 were mixed-method studies (n = 3), 2 (n = 2) were quality improvement projects, and 1 was an implementation study (n = 1). Four (n = 4) studies were published before the year 2000. Various types of nutrition service inaccuracies were identified. The severity, causes, and stages of food service provision where errors occur were also documented. These errors were used as the basis for interventions to improve patient safety, justify implementing computerized dietary services systems, or add resources to augment dietary department service offerings. This review also generated valuable recommendations to promote patient safety by mitigating food service errors.