Aim To summarise the views and suggestions of service providers and health professionals on issues related to the development of National Meal Guidelines. Methods A national online survey of meal service providers and health professionals in Australia was conducted. Potential participants were identified from previously conducted workshop consultations. Snowball sampling was used whereby participants were encouraged to share the survey link with relevant colleagues. De‐identified data were collated and closed responses calculated based on the proportion of participants answering each question. Open‐ended responses were systematically examined to identify common themes within the data. Results The 289 participants were mostly female (83%) and service providers (47%). Most participants described their services to be home‐delivery (57%), sourcing meals from external providers (47%), were providing menu choice (59%), and were able to cater for special diets (95%). Participants felt that National Meal Guidelines would be beneficial in improving meal service provision and promoting consistency between organisations but were concerned that they may be impractical and costly. They also identified priority areas for inclusion in the guidelines including nutrition recommendations for customers, dietary modifications for special needs, menu variety/structure and considerations about meal types. Nourishing mid‐meal snacks, food fortification and screening and monitoring of malnutrition are future considerations for service activities. Conclusions Future research should examine the uptake and satisfaction of service providers and health professionals with the National Meal Guidelines.
Aim This pilot study aimed to evaluate the food label literacy component of an electronic‐Nutrition Literacy Tool (e‐NutLiT) designed to assess nutrition literacy in adult Australians, and explore the influence of demographic factors. Methods Obese participants (OP) from an Australian obesity clinic and a criterion group of dietetic students (DS) from two Australian dietetic programs were recruited to complete the e‐NutLit; OP also completed the ‘Newest Vital Sign’ (NVS), a health literacy screening tool. Construct validity was assessed by comparing scores from the two groups. Associations between demographic factors and e‐NutLit scores were also explored. Results Sixty‐one participants (OP: n = 32; DS: n = 29) completed the study. The total e‐NutLit scores for OP was significantly lower than that of DS (71.9 ± 17.9%; 94.5 ± 5.6%, respectively: P = 0.01). Items requiring calculation of nutrient intake from the nutrition information panel (NIP) and interpreting endorsement logos were the worst performing sections on the e‐NutLit in both OP (35.9%; 71.9%) and DS (86.2%; 75.8%). Adequate health literacy, indicated by an NVS ≥ 4, was strongly associated with higher scores on the e‐NutLit in OP (P = 0.01). Level of education (≤year 10) and lack of engagement in food shopping were significantly associated with poorer competency on the e‐NutLit (P < 0.05). Conclusions Comparison of scores indicated that construct validity was established on most items for participants with lower literacy. The e‐NutLit identified specific weaknesses, such as nutrient calculations and interpretation of endorsement logos. This pilot study will help inform further development of the e‐NutLit.
The Australian population is ageing. In 2014, the proportion of people aged 65 years and over had increased from 11.8% in 1994 to 14.7%, whilst those aged 85 years and over had almost doubled (from 1% to 1.9%). 1 This demographic trend places a financial burden on the health-care system, resulting in active encouragement for older people to avoid institutional care and remain in their own homes for as long as possible. [2][3][4] This option is also preferred by the majority of older people, as it allows them to maintain their independence. 4 To maintain good health and functional independence, adequate nutritional intake is critical. 5 However, it is currently estimated that 5%-8% of community-living older Australians are malnourished, while an additional 35%-39% are at risk. 6 Undernutrition is caused by a dietary deficiency of energy and/or nutrients, 7,8 which may result from issues such as poor appetite, social isolation, food insecurity or increased requirements. It can have major consequences for older people, including reduced ability to perform daily activities, prolonged recovery times, increased risk of chronic disease and increased mortality rates. 6,8 Meals on Wheels (MOW) services are community-based organisations that provide nutritious meals and social contact to vulnerable community members who are unable to prepare their own food. 3 The organisations collectively deliver over
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