Foodservice satisfaction domains in geriatrics, rehabilitation and aged care

Wright, Olivia; Capra, Sandra; Connelly, Luke B.

doi:10.1007/s12603-010-0123-9

Cited by 23 publications

(30 citation statements)

References 34 publications

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“…The validated Foodservice Patient Satisfaction Survey (15) was utilised to gather patient demographic data and measure food service satisfaction (covering meal quality and enjoyment, autonomy, staff consideration, and hunger and food quality). The survey uses an 'always' to 'never' 5-point rating scale for the 38 questions relating to food service satisfaction.…”

Section: Methodsmentioning

confidence: 99%

Energy and protein intake increases with an electronic bedside spoken meal ordering system compared to a paper menu in hospital patients

Maunder

Lazarus

Walton

et al. 2015

Clinical Nutrition ESPEN

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(2015). Energy and protein intake increases with an electronic bedside spoken meal ordering system compared to a paper menu in hospital patients. Clinical Nutrition ESPEN, 10 (4), e134-e139.Energy and protein intake increases with an electronic bedside spoken meal ordering system compared to a paper menu in hospital patients AbstractBackground and aims Electronic bedside spoken meal ordering systems (BMOS) have the potential to improve patient dietary intakes, but there are few published evaluation studies. The aim of this study was to determine changes in the dietary intake and satisfaction of hospital patients, as well as the role of the Nutrition Assistant (NA), associated with the implementation of an electronic BMOS compared to a paper menu. Methods This study evaluated the effect of a BMOS compared to a paper menu at a 210-bed tertiary private hospital in Sydney during 2011-2012. Patient dietary intake, patient satisfaction and changes in NA role were the key outcomes measured. Dietary intake was estimated from observational recordings and photographs of meal trays (before and after patient intake) over two 48 h periods. Patient satisfaction was measured through written surveys, and the NA role was compared through a review of work schedules, observation, time recordings of patient contact, written surveys and structured interviews. Results Baseline data were collected across five wards from 54 patients (75% response rate) whilst using the paper menu service, and after BMOS was introduced across the same five wards, from 65 patients (95% response rate). Paper menu and BMOS cohorts' demographics, self-reported health, appetite, weight, body mass index, dietary requirements, and overall foodservice satisfaction remained consistent. However, 80% of patients preferred the BMOS, and importantly mean daily energy and protein intakes increased significantly (paper menu versus BMOS): 6273 kJ versus 8273 kJ and 66 g versus 83 g protein; both p < 0.05. No additional time was required for the NA role, however direct patient interaction increased significantly (p < 0.05), and patient awareness of the NA and their role increased with the BMOS. Conclusions The utilisation of a BMOS improved patient energy and protein intake. These results are most likely due to an enhancement of existing NA work processes, enabling more NA time with patients, facilitating an increase in patient participation and satisfaction with the service.

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Section: Methodsmentioning

confidence: 99%

Energy and protein intake increases with an electronic bedside spoken meal ordering system compared to a paper menu in hospital patients

Maunder

Lazarus

Walton

et al. 2015

Clinical Nutrition ESPEN

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“…Malnutrition in aged care homes is prevalent in Australia (Banks, Ash, Bauer, Gaskill, 2007;Wright, Capra & Connelly, 2010) and internationally (Lengyel, Whiting & Zello, 2008;Skates & Antony, 2012). It reduces quality of life (Gaskill, Black, Isenring, Hassall, Saunders, & Bauer, 2008;Aghdassi, McArthur, Liu, McGeer, Simor, Allard, 2007) and may contribute to increased morbidity and mortality (Matthews, 1992).…”

Section: Systemmentioning

confidence: 99%

“…Few would discount its value in terms of social interaction as well as emotional satisfaction (Saunders, Stattmiller & Kirk, 2007). The meal environment in aged care homes provides an opportunity to enhance the quality of life of residents by ensuring the outcomes of the system meet the expectation of residents (Gilmore & Russell, 1992;Wright, et al 2010).…”

Section: Quality Of the Meal Environmentmentioning

confidence: 99%

“…Food intake and quality of life may be influenced by a resident's perceived satisfaction of the meals and food service provided to them. Reducing 58 malnutrition requires that resident's food requirements are met and that foods are presented so that they are enjoyed (Wright, et al, 2010). Food quality and food service are the key to quality of life for nursing home residents, contributing significantly to health, well-being and satisfaction of care ).…”

Section: Quality Of the Meal Environmentmentioning

confidence: 99%

“…In this study, residents did not believe that staff took the trouble to cook creatively, although they did view staff as caring about the food they served . Given the importance of food quality to overall foodservice satisfaction and food intake, menus should focus on maximizing flavour and minimizing restriction on salt, sugar and fat (Wright, et al, 2010).…”

Section: Quality Of Menu and Meal Planningmentioning

confidence: 99%

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

Abbey¹

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Residential aged care homes (RACH's) operate in a very complex systems model with many systems having to work together. One of the largest of these is the meal environment system. The complexity of resident care, heterogeneous nature of the resident population, and the quest to provide meals within a home-like environment for a group of people sharing a common space while still recognising the needs of the individual is no small challenge.A comprehensive understanding of the significance of the meal environment system in RACH's is mostly unknown in Australia. This thesis provides the first unique look at the system which underpins the way the meal environment system functions. The Aged Care Standards are the governing system controlling the meal environment. For any system to work and achieve the nominated system goals, such as providing high level of quality care for the residents needs and allow them to maintain a high quality of life.One of the most important controlling aspects to the meal environment system is the menu, which is the underpinning aspect for any foodservice operation. Through a critical realism case study model the menu and the meal environment system was examined utilising a national survey, paper base audits, observational data collection and analysis of the Aged Care Standards.The findings indicated that the Aged Care Standards underpinning the control of the meal environment system are compromising the way in which this system operates. The outcomes-based nature of the expected outcomes and associated supporting documents allows for a wide interpretation of RACH's within the meal environment system. The outcome natures of the standards does not set a strong minimum compliance and this is evident by the lack of information written on menus, choice provided by the menu being inconsistent, poor compliance to any relevant tools which are available to support RACH's. Observational data further highlighted the inconsistent nature of standard interpretation of service delivery, high plate waste, poor food consumption, and temperature of meal, dining room set up, menu mistake and the poor communication of the menu.While menu planning for the general menu was laced with inconsistency and poor planning, the state of the vitamised/puree menu highlighted the plight of residents who received no choice with the menu frequently utilised left-overs as well as the same meals twice in one day. This was substantiated by the reduction in variety of foods and increased menu repetition. The Aged Care Standards have minimal in terms of expected outcomes which support the menu planning for vitamised/puree meals.iii For the meal environment system to be successful and operational, the Aged Care Standards underpinning this system need to be re-written or supported with guidelines which ensure that the meal environment system operates with a minimal standard eliminating factors as described in this thesis.Clearly, the current interpretation of the existing framework allows too much variation within the syst...

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Institutional interventions to prevent and treat undernutrition

Young

2018

Advanced Nutrition and Dietetics in Nutrition Support

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Foodservice satisfaction domains in geriatrics, rehabilitation and aged care

Cited by 23 publications

References 34 publications

Energy and protein intake increases with an electronic bedside spoken meal ordering system compared to a paper menu in hospital patients

Energy and protein intake increases with an electronic bedside spoken meal ordering system compared to a paper menu in hospital patients

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

Institutional interventions to prevent and treat undernutrition

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