This project mainly solves the diet problems of long-term hospitalized people during hospitalization. The family members of the patients will buy the vegetables themselves, and then take them to the designated kitchen of the hospital to ask the chef to help them with the processing, and then pay them the processing fee after processing.
The project is based on the current situation of hospital catering in China, to solve the problems of nutrition and safety of inpatient meals in hospitals, the cost of autonomous meals and venues of patients’ families, and make future community hospitals more humane and healthier.
Overview of the issue and the approach: This project mainly solves the diet problems of long-term hospitalized people during hospitalization.
For a long time, the catering options for hospitalized patients have only been three options: hospital canteens, family meal delivery and takeaway.
During the investigation, we found that some family members of the patients would buy their own vegetables, then take them to the restaurant and ask the chef to help them process them, and pay them the processing fee after processing. We found that although this method can meet patients' dietary and nutritional needs, it cannot guarantee hygiene and safety. Moreover, the restaurants that provide processing services are far from the hospital, and the sanitary conditions in the restaurants are also very worrying. Therefore, we want to introduce this kind of food processing service into the hospital so that the family members of patients can use this service in the hospital.
We have interviewed more than 35 family members of patients, and more than 80% of them are not at ease about the vegetable purchase process and still hope to buy them by themselves. They just leave the food processing procedures to the chef, which can save the trouble of cooking and cleaning. It can meet the patients' nutritional needs. Since it is a custom-made food, the ingredients purchased by the user are only used to make the user's food, and there will be no problems such as cross-infection and dilution of food nutrition.
At the same time, families who are poor due to illness can also get help. Families who are poor due to illness can choose to go to the hospital’s kitchen for food processing to provide services, such as: introducing new users to the use of smart terminals and food storage cabinets and help The kitchen staff sorts garbage and so on. According to the length of working in the kitchen, pay them salary or reduce or exempt certain medical expenses. This can also reduce the burden of life for such families.
For a long time, the catering options for hospitalized patients have only been three options: hospital canteens, family meal delivery and takeaway.
During the investigation, we found that some family members of the patients would buy their own vegetables, then take them to the restaurant and ask the chef to help them process them, and pay them the processing fee after processing. We found that although this method can meet patients' dietary and nutritional needs, it cannot guarantee hygiene and safety. Moreover, the restaurants that provide processing services are far from the hospital, and the sanitary conditions in the restaurants are also very worrying. Therefore, we want to introduce this kind of food processing service into the hospital so that the family members of patients can use this service in the hospital.
We have interviewed more than 35 family members of patients, and more than 80% of them are not at ease about the vegetable purchase process and still hope to buy them by themselves. They just leave the food processing procedures to the chef, which can save the trouble of cooking and cleaning. It can meet the patients' nutritional needs. Since it is a custom-made food, the ingredients purchased by the user are only used to make the user's food, and there will be no problems such as cross-infection and dilution of food nutrition.
At the same time, families who are poor due to illness can also get help. Families who are poor due to illness can choose to go to the hospital’s kitchen for food processing to provide services, such as: introducing new users to the use of smart terminals and food storage cabinets and help The kitchen staff sorts garbage and so on. According to the length of working in the kitchen, pay them salary or reduce or exempt certain medical expenses. This can also reduce the burden of life for such families.
The essence of the solution: On the basis of service design, through studying the relationship between various stakeholders and adhering to the human-centered design principle, the needs of the ultimate user can be met.
The stakeholders in the project: Long-term hospitalized patients and their families
Chef
Medical personnel
Hospital
Private organization
Chef
Medical personnel
Hospital
Private organization
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