Roadmap of Program Design and Stakeholders
| Planning . | Steps . | Partner (Role) . | Barriers . | Resolution . |
|---|---|---|---|---|
| Decision to develop SFSP site in clinical areas at CHOP | Determine opportunity for clinical location | Office of Community Relations and Government Affairs (convener) | Establishing partner in clinical setting | Clinical champions of the program identified in the ED |
| Partner with regulatory bodies | Pennsylvania Department of Education (oversight) and USDA (funding agency) | Determining opportunity for a closed program site (available only for patients and/or siblings) and establishing a plan for food source and communication with regulatory bodies | Closed site established and decision made to partner with community agency with experience administering SFSP | |
| Reconcile any conflicts of interest with hospital food services | Hospital food services | Potential concern regarding profit margin | Partnership in an effort to address food insecurity among patient population | |
| Organization of clinical site | Establish clinical site buy-in | ED leadership, clinical champions (members from nursing, nurse practitioner group, physician group, and child life specialists), and environmental services (trash collection) | Concerns regarding allergies, choking hazards, waste management, and length of stay | Establishment of age limits in program, clearly marking ingredients, and verbal disclaimer to caregivers; partnership with environmental services to ensure frequent trash collection during program operation; and time-limited pilot period during low-volume hours |
| Determine food purveyor | NDS (community partner, food provision, communication with state and/or federal regulatory bodies, staff training) | — | — | |
| Train staff | NDS and clinical champions | Biases in meal ticket distribution | Education that all children (ages 2–18) are eligible if not NPO, Career Path interns provided nursing staff with daily reminders of program operation and patient eligibility, screensavers on patient-facing computers encouraging caregivers to ask about the program; and multiple clinical champions present during hours of program operation | |
| Determine staffing | Career Path (staffing) | — | — | |
| Determine food storage | Facilities (provision of dedicated refrigerator) | Concerns regarding infection prevention and food theft | Dedicated program refrigerator in locked room | |
| Establish flow diagram of program operation | ED leadership, clinical champions (members from nursing, nurse practitioner group, physician group, and child life specialists), hospital security (food delivery), and Career Path (staffing) | Concerns regarding flow of operations and ensuring hallways are clear and families stay in the room for the duration of patient care | Delivery of food by interns to individual patient rooms (Table 2) | |
| Establish plan for extra food and/or returned components of meals | Fostering Health Program (recipient of surplus food) and clinical champions | Ensure expired food is discarded before donation | Clinical champions discard expired and/or perishable food before donation |
| Planning . | Steps . | Partner (Role) . | Barriers . | Resolution . |
|---|---|---|---|---|
| Decision to develop SFSP site in clinical areas at CHOP | Determine opportunity for clinical location | Office of Community Relations and Government Affairs (convener) | Establishing partner in clinical setting | Clinical champions of the program identified in the ED |
| Partner with regulatory bodies | Pennsylvania Department of Education (oversight) and USDA (funding agency) | Determining opportunity for a closed program site (available only for patients and/or siblings) and establishing a plan for food source and communication with regulatory bodies | Closed site established and decision made to partner with community agency with experience administering SFSP | |
| Reconcile any conflicts of interest with hospital food services | Hospital food services | Potential concern regarding profit margin | Partnership in an effort to address food insecurity among patient population | |
| Organization of clinical site | Establish clinical site buy-in | ED leadership, clinical champions (members from nursing, nurse practitioner group, physician group, and child life specialists), and environmental services (trash collection) | Concerns regarding allergies, choking hazards, waste management, and length of stay | Establishment of age limits in program, clearly marking ingredients, and verbal disclaimer to caregivers; partnership with environmental services to ensure frequent trash collection during program operation; and time-limited pilot period during low-volume hours |
| Determine food purveyor | NDS (community partner, food provision, communication with state and/or federal regulatory bodies, staff training) | — | — | |
| Train staff | NDS and clinical champions | Biases in meal ticket distribution | Education that all children (ages 2–18) are eligible if not NPO, Career Path interns provided nursing staff with daily reminders of program operation and patient eligibility, screensavers on patient-facing computers encouraging caregivers to ask about the program; and multiple clinical champions present during hours of program operation | |
| Determine staffing | Career Path (staffing) | — | — | |
| Determine food storage | Facilities (provision of dedicated refrigerator) | Concerns regarding infection prevention and food theft | Dedicated program refrigerator in locked room | |
| Establish flow diagram of program operation | ED leadership, clinical champions (members from nursing, nurse practitioner group, physician group, and child life specialists), hospital security (food delivery), and Career Path (staffing) | Concerns regarding flow of operations and ensuring hallways are clear and families stay in the room for the duration of patient care | Delivery of food by interns to individual patient rooms (Table 2) | |
| Establish plan for extra food and/or returned components of meals | Fostering Health Program (recipient of surplus food) and clinical champions | Ensure expired food is discarded before donation | Clinical champions discard expired and/or perishable food before donation |
—, not applicable.