INNOVATIVE IMPROVEMENT TO FOOD SERVICES FOR PATIENTS WITH ALLERGIES

We have been confronted in recent years by a growing need to make sure that Paediatric patients with food allergies are not put at risk while in our hospital. The occurrence of parents with children with food allergies has also increased, increasing questions about the possible risks and availability of an adequate diet. Aim: The aim of this initiative is to improve the identification and non-medical management of paediatric patients at risk of anaphylaxis due to food allergies, therefore optimising their outcomes and experiences. Objective: The objective of this initiative is to provide patients with a cost effective, healthy, nutritious, allergic free meal service that meets and exceeds the needs and expectations of our patients. Methodology: Survey was undertaken by our team from Oct 2019 to Feb 2019 through a dual sampling approach and based on non probability sample. Expert panel review and key informant cognitive interviews were conducted. Result: The strategies implemented as a result of the work of this group have led to a reduction in the number of food allergy related incidents, increased confidence among parents that we can provide appropriate food for their children, and greater awareness among staff members of patients with food allergies and how we can better care for these patients. Conclusion: The strategies put in place as a result of this group's work have resulted in a reduction in the number of food allergy-related incidents, increased confidence among parents that we can provide adequate food for their children, and increased awareness among staff members of food allergy patients and how we can better care for these patients.