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The role of dietitians in residential aged care: How do cooks and chefs perceive their contribution?
Author(s) -
Farrer Olivia,
Sasanelli Letizia,
Matwiejczyk Louisa,
Yaxley Alison,
Miller Michelle
Publication year - 2019
Publication title -
australasian journal on ageing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.63
H-Index - 34
eISSN - 1741-6612
pISSN - 1440-6381
DOI - 10.1111/ajag.12584
Subject(s) - food service , benchmarking , aged care , coding (social sciences) , nursing , best practice , medicine , focus group , psychology , marketing , management , business , sociology , social science , economics
Objective This study aimed to explore how dietitians could work with cooks and chefs to contribute to best practice. Methods Data from interviews and focus groups comprising 38 chefs, cooks and food service managers were analysed. Inductive line‐by‐line coding of transcripts was conducted within a critical realist framework. Coding was completed independently by two authors before reaching consensus on themes. Results Four main themes emerged: (i) knowledge sharing; (ii) communication; (iii) collaboration; and (iv) accessibility. Participants praised dietitians’ knowledge and expertise, but some raised concerns about inconsistency in the advice they received. Conclusion Dietitians working in residential aged care are ideally positioned to act as advocates for residents and food services. However, findings suggest that experiences of working with dietitians are mixed. Aged care menu guidelines and quality measures could assist, not only in promoting a consistent approach to dietetic advice, but also a system for benchmarking satisfaction and best practice.