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Engaging food service providers to change food service practices in aged care facilities
Author(s) -
Matwiejczyk Louisa,
Roberts Rachel,
Farrer Olivia,
O'Dea Gabrielle,
Bevan Georgia,
Nairn Laura,
Miller Michelle
Publication year - 2018
Publication title -
nutrition and dietetics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.479
H-Index - 31
eISSN - 1747-0080
pISSN - 1446-6368
DOI - 10.1111/1747-0080.12442
Subject(s) - focus group , food service , intervention (counseling) , service provider , service (business) , nursing , medicine , medical education , psychology , business , marketing
Aim The present study describes the impact of a novel education program for food service staff from Australian aged care facilities (ACF) to facilitate improvements in food service practices. The purpose was to explore; (i) the impact of the intervention (ii) barriers and facilitators of the program from food service providers’ perspectives and (iii) make program planning and practice recommendations. Methods Participants completed pre‐ and post‐program questionnaires, attended two focus groups on program process and impact and 4 months later reported through individual interviews on changes they had implemented. Results were triangulated between the questionnaires, focus groups and interviews and impacts and outcomes identified through directed content analysis. Results Thirty senior‐level chefs and a cook participated from 27 ACF from Victoria, Australia. Participation impacted on the menu, dining experiences and food service practices. All of the participants were enacting changes in their workplace 4 months later as change agents. A focus on skilling the participants as ‘change agents’, brokering ongoing peer‐support and the celebrity and/or expert status of the facilitators were attributed to the success of the intervention. Conclusions This novel intervention empowered Victorian food service providers to make positive changes in ACF. Further research is required to measure if these self‐reported changes are sustainable and relevant to other facilities and to establish the effect on food experience, satisfaction and well‐being of residents.