Determinants of foodservice satisfaction for patients in geriatrics/rehabilitation and residents in residential aged care

Abstract

Background Poor satisfaction with institutional food is a significant moderator of food intake in geriatrics ⁄ rehabilitation and residential aged care.

Optimising nutrition in residential aged care: A narrative review

“…Although mealtimes are recognized as 'the highlight of the day' for many RAC residents (87) admission to RAC is known to come with challenges for residents including adjusting to specific meal times and choices, and dining companions and environments; and depending on RAC menus solely for their nutritional intake (88). It has been suggested that malnutrition may be caused iatrogenically by dietary accreditation standards that are either inadequate at meeting nutritional requirements of elderly residents (89) or extremely limited in offered choices related to menu selection (90,91). Therefore, to alleviate the issue of malnutrition in the RAC setting, there is increasing recognition for (a) revising existing menu guidelines to address nutritional requirements of elderly residents likely to have limited food intake (89); (b) accommodating residents' preferences based on cultural diversity and special dietary requirements (92); (c) improving mealtime choices and variety offered to residents (88).…”

Australian residential aged care foodservices menu design, quality and standards - a time for action

“…Wright et al 2011 found from a foodservice satisfaction survey that examined resident characterises and foodservice variables that the foodservice system variables were more influential in resident satisfaction then the food quality variables. The results suggested that modifications to current menu planning, foodservice delivery methods, addressing choice and reducing the time between meal choice and consumption increased resident satisfaction with the food production and delivery (Wright et al, 2011). Food and meals involve a complex array of attributes which go beyond the simple provision of nutritious food.…”

“…6.13 . Choice has already been discussed in previous studies but the importance of choice for residents to have control over their food intake (West Ouellet & Ouellettel, 2003;Evans et al, 2005, Wright et al, 2011 enhances the uptake of food (Desai et al, 2007) and reducing the time-lapse between ordering and consumption of meal (Wright et al, 2011) is important for the success of the menu in the meal environment.…”

“…The temperature of the meal is critical for resident satisfaction Wright et al, 2011). cold foods such as ice cream as shown in photo 6.13, where the resident was served the ice cream melted.…”

“…The meal environment contributes to malnutrition if there is a failure to assist residents to eat, failure to recognise malnutrition, lack of nutrition screening, absence of dietitians, leaving residents in bed all day, inadequate training of staff and poor menu planning, and lack of meal aids and poor dining environment (Cowan, et al, 2004;Wright, Connelly, Capra, Hendrikz, 2011). Malnutrition can also be an unintended outcome of dietary accreditation standards which are inappropriate for residents with low levels of activity and food consumption (Wendland, Greenwood, Weinberg & Young, 2003).…”