A new era of hospital dining. Transforming Food Services with patient self-service meal ordering

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Professional Development


Join us for this FREE live webinar on:
Wednesday 29 January 2020 at 12.30- 1.30 pm AEDT ( AUSTRALIA Syd/Melb time)
11.30 – 12.30 pm AEST (AUSTRALIA Bris time)


A free recording will be available following the live event. Please register to be notified when the recording is available.


In May 2019, Western Health opened a new facility to support the significant growth in maternity and children’s services in Melbourne West.

The opening of the Joan Kirner Women’s and Children’s  (JKWC) provided the opportunity to re-design and transform the way food is ordered and delivered to patients.  Utilising a range of frozen complete meals, patients order from a single menu and select a preferred mealtime.

As a further step to enhancing the hospital food experience for new mothers and children, Western Health became the first Australian site to launch the CBORD PatientTM app, making it available to patients within JKWC in September 2019.

The CBORD PatientTM enables self-service meal ordering on their own mobile device, allowing patients to make decisions about their meal and control part of their hospital experience. CBORD PatientTM securely connects to the CBORD Food and Nutrition Management system to ensure patient’s only view foods and menu offerings in the app that are appropriate for their diet order and food allergies.

Kath will present on this unique food service model and will provide insights into the successful implementation of CBORD PatientTM.

About the presenter


Kath Marshall is an Accredited Practicing Dietitian and the Food Service Dietitian at Western Health.  Kath has been Project Dietitian for the implementation of CBORD at both Western Health and Melbourne Health. Kath comes to her current role with extensive experience as a clinical dietitian over more than 25 years in both acute & sub-acute setting and state-wide project roles. After so many years working with one-to-one with patients, Kath has turned her focus to the food supply and improvements to support ensuring the nutritional adequacy and safety of food to all patients during their time in hospital.

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