Why should patients choose what and when they eat?

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Please note professional development hours are applicable for Australian Continuing Education Requirements.

Sally McCray has been the Director of Nutrition and Dietetics at Mater Health Services, Brisbane since 2001. The Mater Hospitals group currently includes adults, maternity and paediatric public and private hospitals at South Brisbane and Redlands. Sally has worked within clinical dietetics for the past 20 years in a number of hospitals throughout Queensland as well as in Canada. She has had experience working within a number of different healthcare foodservice production and delivery models as well as in restaurant and hotel foodservice environments. In 2013 Mater Private Hospital, Brisbane implemented Room Service Choice on Demand for patients, the first of its kind in Australia. One of Sally’s particular areas of interest is the manipulation and development of innovative of foodservice models to achieve optimal patient and healthcare cost outcomes. She is currently pursuing the answer to the question “Can we implement a foodservice model that will achieve success in all measures on the hospital balanced scorecard?” She thinks we can!


Learning Objectives

1. How can a hospital balanced scorecard and its drivers relate to foodservices?

2. How can a foodservice model impact positively on the balanced scorecard?

3. What are some of the positive results seen with the innovative Room Service on Demand model?


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