Understanding Patients’ Meal Experiences through Staff’s Role: Study on Malaysian Public Hospitals

Vijayakumaran, Reena Kumari; Eves, Anita; Lumbers, Margaret

doi:10.15171/hpr.2018.11

Cited by 4 publications

(9 citation statements)

References 42 publications

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“…A previous study conducted in Malaysia indicated that the plating system (centralised or decentralised) and foodservice system (outsourcing or in-house) influence the food consumption of patients. They discovered that while the centralized plating system improved food presentation, cold food was served (16). Similarly, our findings suggest that one of the elements affecting food temperature is the type of trolley utilized during meal delivery.…”

Section: Discussionsupporting

confidence: 66%

“…A study using a qualitative approach by previously reported how various hospital staff (such as nurses, foodservice managers, dietitians, doctors, and ministry officials) affects patients' food consumption. They discovered that staff training and nutrition education, plating systems, and employees lacking initiative and skills were all associated with patients' food consumption (16). Another study by Vijayakumaran (2012) found that patients expected changes in various aspects of hospital food provision, whereas staff were unable to identify the factors that contributed to patients' conceptualization of hospital food, resulting in poor acceptance of hospital food (17).…”

Section: Introductionmentioning

confidence: 99%

“…Another study by Vijayakumaran (2012) found that patients expected changes in various aspects of hospital food provision, whereas staff were unable to identify the factors that contributed to patients' conceptualization of hospital food, resulting in poor acceptance of hospital food (17). Thus, previous research suggested that while the qualitative approach enabled researchers to understand the common challenges associated with hospital food provision, the patients' perspective is also critical for implementing any positive changes (16).…”

Section: Introductionmentioning

confidence: 99%

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Barriers and Challenges of an Outsource Hospital Foodservice Operation: A Narrative Thematic Analysis

Osman¹,

Nor²,

Sharif³

et al. 2022

MJMHS

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Introduction: Hospital foodservice is one of the key performance metrics that should be constantly monitored to maintain and improve the quality of hospital services. However, hospital foodservice must overcome obstacles and constraints that can impact the quality of services supplied. This study explored the barriers and challenges foodservice employees encountered during food production and serving meals to patients. Methods: A qualitative study was conducted with thirteen foodservice employees (N = 13) at a government hospital in Selangor, Malaysia, that outsourced its foodservice operations. The interviewees were chosen based on inclusion and exclusion criteria. The interviews were audiotaped, transcribed, and analyzed using narrative, and thematic analysis. Results: The narrative findings reported foodservice employees were able to define their job in the foodservice department and describe their responsibilities in delivering sufficient quality of service to patients. The findings showed foodservice staff confronts barriers and challenges related to the type of foodservice operation, budget allocation, menu served, employee issues, meal preparation, and equipment. Employees also proposed that the government should regularly revise the foodservice contract specifications, budget allocation, and upgrade the equipment used during meal preparation and delivery to patients for future improvement. Conclusion: Future studies should be conducted in different hospital settings, including government, semi-government and private hospitals or foodservice operation systems such as in-house and outsourced operations or centralized and decentralized plating systems to explore other barriers and challenges that may affect the overall foodservice performance. Therefore, intervention studies can be proposed to improve their operation in the future.

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Section: Discussionsupporting

confidence: 66%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Barriers and Challenges of an Outsource Hospital Foodservice Operation: A Narrative Thematic Analysis

Osman¹,

Nor²,

Sharif³

et al. 2022

MJMHS

View full text Add to dashboard Cite

show abstract

“…It is a plausible strategy worth exploring since staff training has been linked with better service quality [ 46 ]. Understanding hospital foodservice management is one of the strategies to enhance hospital food provision [ 47 ]. A few studies focused on strategies such as the inclusion of room service [ 30 , 31 , 32 , 33 , 34 ], menu modifications [ 29 ], meal-serving style [ 36 ], menu presentation [ 35 ], and the dietary intake monitoring tool [ 28 ], but none of the studies intervened in staff training.…”

Section: Discussionmentioning

confidence: 99%

“…Consequently, two studies that were conducted in Malaysia [ 47 , 48 ] emphasized hospital personnel’s role in food provision and investigate staff attitudes and behaviors during patients’ mealtimes. The viewpoints and experiences of important stakeholders aided in the development of knowledge in several aspects of hospital meal production that affect patients’ decisions to accept and eat food.…”

Section: Discussionmentioning

confidence: 99%

Strategies to Reduce the Rate of Plate Waste in Hospitalized Patients: A Scoping Review

et al. 2023

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There is evidence that hospital waste is indisputably high, and various strategies have been used to reduce the hospital’s rate of plate waste. This study aimed to map the currently implemented strategies in lowering the rate of plate waste in hospitals and categorize the different types of strategies used as interventions, as well as determine their impact based on specific parameters. The scoping review method included a search of three databases using the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA-SCR). The duplicate articles (n = 80) were removed. A total of 441 articles remained for the title and abstract screening. After 400 were excluded, 41 articles were reviewed for eligibility. Thirty-two full articles were eliminated due to a lack of focus on plate waste evaluation. Finally, nine accepted studies were grouped into five categories: menu modification, room service implementation, menu presentation, meal-serving system, and dietary monitoring tool. In conclusion, results showed that the majority of the studies implemented either of the five strategies to reduce plate waste; however, the cook-freeze system and staff training for both kitchen and ward staff were not yet part of any intervention strategy. The potential of this method should be explored in future interventions.

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An exploratory study on emotional consequents of visceral food pleasure

Donato,

Monsurrò

2023

QMR

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Purpose This study aims to explore the phenomenon of visceral food pleasure, described as a unitary experience that, after an initial sense of pleasure and relief generated by the satisfaction of eating impulses, is followed by negative feelings – such as guilt and worry – linked to the consumption of hedonic or unhealthy foods. Design/methodology/approach An exploratory approach has been adopted. In particular, the critical incident technique among 87 individuals has been used to extract insights about visceral food pleasure. Findings Contrary to previous research results, this study shows that viscearl food pleasure is not a unitary phenomenon, identifying four types of different facets, two of which have a negative valence in terms of felt emotions post-consumption and psychological well-being (i.e. the “greedy” and the “maladaptive” experiences). More importantly, the other two facets are associated with positive consequences in terms of emotions felt post-consumption and perceived psychological well-being (i.e. the “social” and the “fair sin” experiences). Practical implications Companies that provide food experiences can prime meanings that influence consumers’ perceptions of the episode to elicit positive emotions post-consumption and psychological well-being. Social implications Promoting a more holistic view of food consumption and psychological well-being can free consumers from negative emotions during food consumption episodes. Priming a particular meaning can be a way to do that. However, as visceral experience can still lead to health issues, this must be combined with an education process that makes consumers aware of their food habits. Originality/value This research challenges the idea that visceral food experiences are always negative. Indeed, when associated with particular meanings (i.e. social and reward), they have a positive valence post-consumption.

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Understanding Patients’ Meal Experiences through Staff’s Role: Study on Malaysian Public Hospitals

Cited by 4 publications

References 42 publications

Barriers and Challenges of an Outsource Hospital Foodservice Operation: A Narrative Thematic Analysis

Barriers and Challenges of an Outsource Hospital Foodservice Operation: A Narrative Thematic Analysis

Strategies to Reduce the Rate of Plate Waste in Hospitalized Patients: A Scoping Review

An exploratory study on emotional consequents of visceral food pleasure

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