提升員工健康餐訂餐可近性及成效評估專案

Improved Management of a Nutrition- Conscious Hospital Staff Lunchbox System

溫心璇(Shin-Shiuan Wen) ； 黃文男(Wen-Nan Huang) ； 許玉恒(Yu-Heng Hsu) ； 徐其德(Chi-Te Hsu) ； 鄭雯文(Wen-Wen Cheng) ； 章慧如(Huei-Ru Jhang) ； 廖欣瑩(Hsin-Yin Liao) ； 吳玉茹(Yu-Ju Wu)

《臺灣膳食營養學雜誌》 9卷2期 (2017/12) Pp. 49-59

https://doi.org/10.6709/TJD.201712_9(2).0005

摘要

健康促進為透過衛生教育、健康防護及預防三個層面的努力來增強正向健康與預防負向健康。健康促進除提供高品質的醫護服務外，可提升促進自我健康的能力。為了促進本院員工共同參與健康促進活動，以開發員工餐為基礎，營造便利性餐食選擇，強化職場健康飲食生活化概念。故本專案目的：1. 整合員工健康餐食標準化菜單及開發迷你食材成本估算資訊輔助工具；2. 改善訂餐流程，建置員工訂餐資訊系統，以便利員工訂購餐點，提升訂餐需求可近性；3. 透過訂餐系統e 化宣傳餐點，增加餐點曝光度，建置Google 滿意度問卷調查，增進員工對評價員工餐之參與度及滿意度。專案成功後，成功的整合員工餐與病膳餐循環菜單，發展迷你食材成本估算資訊輔助程式，食材成本平均控制在售價之30 ~ 40%，符合客觀標準。簡化訂餐流程，從五步驟（員工現場訂餐、人工登記收費、人工製作貼紙、員工至營養部取餐及人工每月核算帳務）簡化成訂餐二步驟（系統訂餐及薪資自動扣款、員工至營養部取餐）。2013 年6 月至2014 年5 月專案導入前，員工餐月平均數量為149 份，而2014 年6 月至2015 年2 月專案導入期間，則每月平均為1146 份，共平均成長8 倍。利用網路進行供餐滿意度調查（共202 份）結果，員工對於餐點之整體滿意度達80% 以上。

關鍵字

員工健康餐

並列摘要

A healthcare institution should not only be devoted to providing high quality healthcare to its patients but it should also be concerned with the health of its staff members. The Department of Nutrition and Dietetics at Kaohsiung Medical University Hospital (KMUH) implemented changes in its staff lunchbox system aiming to create a convenient and healthy lunch meal system capable of cultivating health-conscious eating among its staff. Improvements were implemented to achieve three objectives. The first objective was to develop standardized menus for healthy lunch boxes whose contents could be easily quantified and whose costs could be quickly estimated. The second objective was to establish an information technology (IT) system announcing the menus and making ordering and payment quick and easy. The third objective was to employ a paperless Google web satisfaction survey to obtain user feedback. After implementation, average of food cost ranged between 30% and 40% of sale price, the steps for ordering were reduced from five to two, and the number of meals ordered increased eight fold, from 149 boxes to 1146 boxes per month. Survey results showed that overall satisfaction with the meals exceeded 80%. Together, these findings indicate that changes (including standardization) in the menu options and the introduction of a two-stop IT order and pay system increased utilization and user satisfaction. These findings suggest that in general the hospital staff was eating healthier diets, which is very important in a busy hospital workplace where time to think about and order food is very limited.

並列關鍵字

healthy staff lunchbox