What's on the tray? Nutritional intake of <scp>M</scp>eals on <scp>W</scp>heels clients

Galea, Sarah; Walton, Karen; Charlton, Karen E; McMahon, Anne

doi:10.1111/1747-0080.12028

Cited by 10 publications

(16 citation statements)

References 4 publications

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“…Surprisingly, within the home environment, the researchers noted that each participant had ample food available as snacking options, such as fruit, biscuits, cheese, confectionary and chocolates, but regardless of this, intakes at baseline were still poor. We have previously reported MOW menu options provide, on average, 34 (4.9)% and 44 (8.2)% of energy and protein requirements, respectively if the main meal, soup and dessert is ordered, as recommended (24). This complies with the nutritional targets set by MOW of providing 33 % of daily energy requirements and half of daily protein requirements (25).…”

Section: Discussionmentioning

confidence: 71%

“…This complies with the nutritional targets set by MOW of providing 33 % of daily energy requirements and half of daily protein requirements (25). However, actual ordering patterns of clients results in a meal providing only 23 (7.6) % and 34 (6.7)% of daily energy and protein requirements, respectively (24). In addition to offering a snack program to complement MOW meals, there may also be a need to investigate a need by clients for smaller portions of meals, that are enriched to be more nutrient dense.…”

Section: Discussionmentioning

confidence: 99%

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“It could probably help someone else but not me”: A feasibility study of a snack programme offered to meals on wheels clients

Charlton

Walton

Moon

et al. 2013

The Journal of nutrition, health and aging

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Objectives Community-based services, such as Meals on Wheels (MOW), allow older adults to remain in their homes for as long as possible. Many MOW recipients experience decreased appetite that limits intake at mealtimes. This pilot study aimed to determine the feasibility of providing high protein high energy snacks to improve nutrient intakes of MOW clients in a regional centre of New South Wales, Australia.Participants A convenience sample of 12 MOW clients.Intervention Participants received snacks five times a week, in addition to their usual MOW order, for four weeks.Measurements Nutritional status was assessed using the Mini Nutritional Assessment tool. Pre-post changes in dietary intake were assessed using a diet history and food frequency questionnaire. Qualitative interviews conducted in clients' homes were digitally recorded, transcribed verbatim, and themes identified.Results Post-intervention, there was a trend for an increased energy (mean = +415kJ (SD=1477)/day) and protein (+7.2 (±14.06) g/day) intake. MNA scores significantly increased (P= 0.036) and proportion of respondents categorised as 'malnourished' or 'at risk of malnutrition' decreased from 17% to 8%, and 67% to 25%, respectively (P Conclusion Provision of an additional daily mid-meal snack may be a useful addition to existing MOW services, for improved energy and protein intakes. However, not all MOW clients at risk of malnutrition perceived the snacks to be beneficial to them. Keywordsprobably, help, someone, wheels, else, but, not, me, programme, clients, offered, could, meals, feasibility, study, snack

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Section: Discussionmentioning

confidence: 71%

Section: Discussionmentioning

confidence: 99%

“It could probably help someone else but not me”: A feasibility study of a snack programme offered to meals on wheels clients

Charlton

Walton

Moon

et al. 2013

The Journal of nutrition, health and aging

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“…Thirteen studies included in this review reported on a non-randomized intervention involving home-delivered meals (73, 74,75, 76, 77, 78, 79, 80, 81, 82, 83, 84, 85). Most of these involved tweaking or adding something different to existing home-delivered meals programs; these included: adding snacks (73), allowing food choices (74), receiving nutrition education (75), receiving meals post-hospital discharge (76, 78), adding breakfast (79), providing “heart healthy” meals and education (81), adding more meals and snacks (80), taking homebound older adults out to eat (82), adding dietary supplements (84), and providing frozen meals (85).…”

Section: Resultsmentioning

confidence: 99%

“…Most of these involved tweaking or adding something different to existing home-delivered meals programs; these included: adding snacks (73), allowing food choices (74), receiving nutrition education (75), receiving meals post-hospital discharge (76, 78), adding breakfast (79), providing “heart healthy” meals and education (81), adding more meals and snacks (80), taking homebound older adults out to eat (82), adding dietary supplements (84), and providing frozen meals (85). Some studies were single group designs, while others had a comparison group.…”

Section: Resultsmentioning

confidence: 99%

Does Participation in Home-Delivered Meals Programs Improve Outcomes for Older Adults? Results of a Systematic Review

Campbell

Godfryd

Buys

et al. 2015

Journal of Nutrition in Gerontology and Geriatrics

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Participation in home-delivered meals programs may contribute to the health and independence of older adults living in the community, especially those who are food insecure or those who are making transitions from acute, subacute, and chronic care settings to the home. The purpose of this study was to conduct a comprehensive and systematic review of ALL studies related to home-delivered meals in order to shed light on the state of the science. A complete review of articles appearing in PubMed using the Keyword “Meal” was conducted; and titles, abstracts, and full-texts were screened for relevance. Included in this review are 80 articles. Most studies are descriptive and do not report on outcomes. Frequently reported outcomes included nutritional status based upon self-reported dietary intake. Additionally, most studies included in this review are cross-sectional, have a small sample size, and/or are limited to a particular setting or participant population. More rigorous research is needed to: 1) gain insight into why so few eligible older adults access home-delivered meals programs, 2) support expansion of home-delivered meals to all eligible older adults, 3) better identify what home-delivered meals models alone and in combination with other services works best and for whom, and 4) better target home-delivered meals programs where and when resources are scarce.

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“…isolation and difficulties shopping) can impact food intake and contribute to poor nutritional status . Providing home‐delivered and centre‐based meals is an effective strategy to assist older adults to maintain their health, support independence, provide social engagement and stay in their own homes . For example, the community‐based organisation Meals on Wheels (MOW) annually delivers over 10 million meals to more than 50 000 customers .…”

Section: Introductionmentioning

confidence: 99%

Service providers' and health professionals' views and suggestions for the Australian National Meal Guidelines for the Commonwealth Home Support Program

Clancy

Walton

Charlton

et al. 2018

Nutrition & Dietetics

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Aim To summarise the views and suggestions of service providers and health professionals on issues related to the development of National Meal Guidelines. Methods A national online survey of meal service providers and health professionals in Australia was conducted. Potential participants were identified from previously conducted workshop consultations. Snowball sampling was used whereby participants were encouraged to share the survey link with relevant colleagues. De‐identified data were collated and closed responses calculated based on the proportion of participants answering each question. Open‐ended responses were systematically examined to identify common themes within the data. Results The 289 participants were mostly female (83%) and service providers (47%). Most participants described their services to be home‐delivery (57%), sourcing meals from external providers (47%), were providing menu choice (59%), and were able to cater for special diets (95%). Participants felt that National Meal Guidelines would be beneficial in improving meal service provision and promoting consistency between organisations but were concerned that they may be impractical and costly. They also identified priority areas for inclusion in the guidelines including nutrition recommendations for customers, dietary modifications for special needs, menu variety/structure and considerations about meal types. Nourishing mid‐meal snacks, food fortification and screening and monitoring of malnutrition are future considerations for service activities. Conclusions Future research should examine the uptake and satisfaction of service providers and health professionals with the National Meal Guidelines.

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What's on the tray? Nutritional intake of Meals on Wheels clients

Cited by 10 publications

References 4 publications

“It could probably help someone else but not me”: A feasibility study of a snack programme offered to meals on wheels clients

“It could probably help someone else but not me”: A feasibility study of a snack programme offered to meals on wheels clients

Does Participation in Home-Delivered Meals Programs Improve Outcomes for Older Adults? Results of a Systematic Review

Service providers' and health professionals' views and suggestions for the Australian National Meal Guidelines for the Commonwealth Home Support Program

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