Table 2 The cost savings of these 4 steps (b to e) in 7 of the hospitals surveyed, where there were improvements in processes as a result of the work of a food service dietitian
The process | Annual savings in NIS (Shekels) |
|---|---|
Adjustment of orders of staples such as: bread, milk etc | 235,000 |
Adjustment of protein portion sizes | 200,000 |
Checking the expiry dates of medical foods, and improved communication between the wards, the kitchen and the food distribution centers | 40,000 |
Switching from centralized serving to offering of personalized trays | 104,000 |
Total | 579,000 ($165,428) |