Why Contract Food ServiceLearn More
Take your nutrition and health operations to the next level with our exclusive nutrition services. The clinical expertise offered through our partnership will provide your patients with individualized evidence-based practice and compassionate care.
Registered Dietitians receive cutting edge training to ensure top performance for optimal patient outcomes and regulatory compliance. They also have access to continuing education materials, certification and tuition reimbursement, and pay increases for becoming board certified in nutrition specialties. In addition, we offer the Morrison Healthcare Dietetic Internship, a program that provides a hands-on learning experience.
It is estimated that about 50% of hospitalized patients are malnourished upon admission. Morrison Healthcare has a robust set of resources, which includes nutrition focused physical exam training, to support clinical dietitians in the implementation of a program focused on early identification, intervention, and appropriate documentation of malnutrition.
This program has yielded impressive clinical outcomes such as decreased length of stay and readmission rates for this patient population. It has also demonstrated favorable financial outcomes for hospitals.
Malnourished patients on average stay in the hospital twice as long as well nourished patients.1
One of our health system clients established that their malnourished patients had an average length of stay of 7.8 days, compared to 4.3 days for non-malnourished patients.
A hospital system in the Northeast implemented Morrison Healthcare’s Malnutrition Program system-wide halfway through FY18. By FY19, they saw an increase of $12 million in revenue.
In the past year alone, the Malnutrition Program has enabled partnering hospitals to capture $28 MILLION in additional revenue based on accurate coding and subsequent billing.
1. Kirkland, L., Kashiwagi, D., Brantley, S., Scheurer, D., & Varkey, P. (2013). Nutrition in hospitalized patient. Journal of Hospital Medicine, 8(1): 52-58.1