Infuse Infuse 2 December 2017 | Page 32

A Revolution in Food Service:
The Mater “Room Service” Model
(Part 2 of 2)
Missed Part 1
of this series?
Read it in Infuse
issue one!
Click here
W
elcome back! In our last edition of Infuse,
we were lucky enough to spend time with
Sally McCray, APD, Director Nutrition and

Dietetics, Mater Group Brisbane, to learn

her role in creating and implementing

Mater’s “Room Service” concept.
As a refresher, this highly innovative
program lets inpatients across Mater’s
campuses order from a menu, room
service-style, across extended
hours. While food choices remain
in line with individual health and
nutrition needs, these patients
suddenly have access to a
scrumptious array of offerings
and, from a dietitian’s
point of view, helps reduce
food waste, better manage
patients’ nutritional needs of
their patients and heighten
o verall food quality. Truly, it’s a
revolution in food service.
So without further ado, let’s jump
back into part two of our interview
with Sally, where our conversation
turns to challenges faced; results
secured; and advice for those seeking to
implement a similar program.
© Dietitian Connection
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Infuse | December 2017