The views, experiences and expectations of Australian Meals on Wheels customers: A national survey

Abstract

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

Development of the Australian National Meal Guidelines for home‐delivered and centre‐based meal programs for older adults

“…Phase 2B encompassed two surveys. The survey instruments were developed, one for MOW customers (paper‐based) 18 and one for MOW service providers and health professionals (online format) 19 . The survey content was based on findings that emerged from the workshops and was also reviewed by the project and steering groups and a sample of stakeholders.…”

“…Overall, nutritional content of meal components, meal variety, easy to open packaging and presentation, opportunities for nourishing snacks and pantry items, special diets and social contact were key themes identified for inclusion in the guidelines. 18 Overall, the stakeholder consultation phase emphasised the importance of customer-focused, practical and flexible guidelines with a focus on nutrition.…”