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Improving food services for elderly, long‐stay patients in Australian hospitals: Adding food fortification, assistance with packaging and feeding assistance
Author(s) -
WALTON Karen,
WILLIAMS Peter,
TAPSELL Linda
Publication year - 2012
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/j.1747-0080.2012.01587.x
Subject(s) - medicine , psychological intervention , context (archaeology) , food service , service (business) , nursing , business , marketing , paleontology , biology
Aim: The study aims to highlight barriers and feasible opportunities to enhance nutrition support of elderly, long‐stay patients in Australian hospitals. Methods: A total of 218 dietitians, nurse unit managers and food service managers from medical and rehabilitation wards of 184 hospitals completed a web‐based survey about current practices, perceived barriers and priority opportunities to enhance nutrition support in their context. Results: Cook‐fresh food was the most commonly reported food‐service system (50%). Eighty‐eight percent still used paper menus and one‐ or two‐week cycles were the most common menu cycle lengths. Lack of choice due to special diet, boredom arising from the length of stay, a lack of feeding assistance, limited variety and inadequate flexibility of food service were the key barriers identified. Food fortification, assistance with packaging, additional feeding assistance by nurses, non‐nursing feeding assistance and further nutrition assessment were key priorities for improvement. Conclusion: A ‘toolbox’ of strategies is needed as no one intervention will improve nutrition support of all patients. Further practice‐based outcomes and cost‐benefit studies are needed to enhance support and advocacy for feasible food service interventions in the future.