Telehealth for Nutritional Care: A Tool for Improving Patient Flow in Hospitals

• Published in: Telemedicine reports Vol. 3; no. 1; pp. 117 - 124
• Main Authors: Shima, Mayumi, Piovacari, Silvia Maria Fraga, Steinman, Milton, Pereira, Andrea Z., dos Santos, Oscar Fernando Pavão
• Format: Journal Article
• Language: English
• Published: 140 Huguenot Street, 3rd Floor New Rochelle, NY 10801 USA Mary Ann Liebert, Inc., publishers 01.06.2022; Mary Ann Liebert
• Subjects: dietary counseling; Original Research; patient flow; telehealth; telemedicine; dietary counseling; telemedicine; patient flow; telehealth
• ISSN: 2692-4366; 2692-4366
• DOI: 10.1089/tmr.2021.0054

Background: Hospitals are constantly searching for opportunities to improve efficiency, and telehealth (TH) has recently emerged as a strategy to assist in patient flow. We evaluated two methods of dietary counseling offered to patients in the time period between the medical and final hospital discharge. Counseling was given either via the TH group or the face to face (FTF) group to the patients and their respective impact was evaluated on the patients' satisfaction and on the hospital patient flow. Methods: This study was a prospective, randomized clinical trial where patients were randomized to receive dietary counseling via TH (use of tablet) or FTF at the time of hospital discharge. We evaluate the duration of time between medical discharge and hospital discharge; between requesting dietary counseling and dietitian's arrival; and duration of dietary counseling. At the end of dietary counseling, both groups received a patient satisfaction questionnaire to answer. Results: A total of 159 patients were randomized to receive dietary counseling via TH (TH, n  = 78) or FTF (FTF, n  = 81). The two groups TH and FTF did not differ in terms of the median time between (1) medical and hospital discharge; (2) requesting counseling and the dietitian's arrival; and (3) duration of dietary counseling. Both groups mostly reported being “satisfied” or “above expectations,” and the FTF group scored “highest satisfaction” more often relative to the dietitian's work and interaction and on confidence in the dietitian's orientations. Finally, in the TH group, 90.7% graded likely-4 or very likely-5 when asked whether dietary counseling can be conducted entirely via TH, and 92% answered “4” or “5” when asked whether they would recommend dietary counseling via TH. Conclusions: Although the FTF group had a greater overall satisfaction relative to the TH group, TH proved to be a useful tool for dietary counseling. The trial has only Institutional Review Board approval (protocol 2685-16).