Factors influencing hospital foodservice staff's capacity to deliver a nutrition intervention

Abstract

A number of interacting factors influenced foodservice staff's delivery of a higher energy menu as planned. Addressing the challenges of time, foodservice structure, patients' resistance, gaps in knowledge and misconceptions among foodservice staff may enhance similar nutrition interventions in the future.

The use of finger foods in care settings: an integrative review

“…A conference abstract, with no associated published paper, was identified that used a survey methodology to explore the experiences of residents, caregivers and relatives with respect to providing a finger food menu in a nursing home . It appears that further in depth research investigating the experience of residents, caregivers and relatives could give further information on the acceptability of this menu to support effective and efficient service delivery .…”

“Meal realities” — An ethnographic exploration of hospital mealtime environment and practice

“…Patients value hospital food and its provision (Johns, Hartwell, & Morgan, ; Stanga et al., ), yet inadequate food intake is a common and complex problem in hospitals globally (Agarwal et al., ; Dupertuis et al., ; Hiesmayr et al., ). Research has identified individual, organizational and environmental factors that can have an impact on nutritional intake (Collins, Huggins, Porter, & Palermo, ; Kondrup et al., ; Ross, Mudge, Young, & Banks, ; Walton et al., ). Malnutrition is a consequence of poor nutritional intake and has been associated with increased morbidity, mortality, length of stay and healthcare costs (Correia & Waitzberg, ; Elia, Stratton, Russell, Green, & Pang, ; Watterson et al., ; White, Guenter, Jensen, Malone, & Schofield, ).…”

“…nutritional intake (Collins, Huggins, Porter, & Palermo, 2017;Kondrup et al, 2002;Ross, Mudge, Young, & Banks, 2011;Walton et al, 2013). Malnutrition is a consequence of poor nutritional intake and has been associated with increased morbidity, mortality, length of stay and healthcare costs (Correia & Waitzberg, 2003;Elia, Stratton, Russell, Green, & Pang, 2006;Watterson et al, 2009;White, Guenter, Jensen, Malone, & Schofield, 2012).…”

Foodservice management returns: The need to rejuvenate the superhero contribution of dietetics

“…This is not without its challenges as Collins et al . describe . Translation of medical nutrition therapy to the bedside requires interprofessional aims working in parallel.…”

“…This is not without its challenges as Collins et al describe. 12 Translation of medical nutrition therapy to the bedside requires interprofessional aims working in parallel. Dietitians also need an awareness and understanding of the financial systems and decisions underpinning the service so they can advocate for change that will most benefit their patients.…”