Please use this identifier to cite or link to this item: https://ahro.austin.org.au/austinjspui/handle/1/33245
Title: Patient Mealtime Experience: Capturing Patient Perceptions Using a Novel Patient Mealtime Experience Tool.
Austin Authors: Furness, Kate;Harris, Melina;Lassemillante, Annie;Keenan, Stephen;Smith, Natasha;Desneves, Katherine J ;King, Sam
Affiliation: Department Sport, Exercise and Nutrition Sciences, School of Allied Health, Human Services and Sport, La Trobe University, Bundoora, VIC 3086, Australia.;School of Health Sciences, Swinburne University of Technology, Hawthorn, VIC 3122, Australia.
School of Health Sciences, Swinburne University of Technology, Hawthorn, VIC 3122, Australia.
Nutrition and Dietetics
Austin Health
Issue Date: 14-Jun-2023
Date: 2023
Publication information: Nutrients 2023-06-14; 15(12)
Abstract: The aim of this study is to describe the mealtime experience using the qualitative components of the Austin Health Patient Mealtime Experience Tool (AHPMET) to complement the quantitative findings of this tool. A multiphase, cross-sectional study was undertaken across all sites of Austin Health (Victoria, Australia) between March 2020 and November 2021. Patient mealtime experience was measured using the AHPMET. Descriptive statistics and a deductive thematic analysis approach described the patients' mealtime experiences. Questionnaire data were collected from 149 participants. Patients were most satisfied with staff interactions, and least satisfied with dimensions of food quality, specifically, flavour, presentation, and menu variety. Clinical symptoms, nutrition impact symptoms and the patient's position were barriers to consumption. Food quality was perceived as the poorest aspect of patient satisfaction with the hospital foodservice, particularly flavour, presentation, and menu variety. Future foodservice quality improvements must prioritise improving food quality to have the greatest impact on patient satisfaction. While clinical and organisational systems have a role in improving mealtime experience and oral intake, communicating patient perceptions of the mealtime experience is critical for responding to current perceptions of hospital food quality. Mealtime experience in the hospital has a significant impact on oral intake and patients' wider perception of hospital services. Questionnaires have been used to capture patient satisfaction with foodservice in the hospital; however, no comprehensive questionnaires including qualitative questions that capture the broader mealtime experience have been validated across different hospital settings. The tool developed through this study can be implemented in any acute and subacute health service to provide feedback and improve the mealtime experience of patients. This has the capacity to improve mealtime intake, mitigate malnutrition, and improve quality of life and patient outcomes.
URI: https://ahro.austin.org.au/austinjspui/handle/1/33245
DOI: 10.3390/nu15122747
ORCID: 0000-0002-4176-3050
0009-0004-7747-8253
0000-0002-6509-7355
0000-0003-4601-1234
0000-0001-9224-3728
0009-0005-2285-6568
Journal: Nutrients
PubMed URL: 37375651
ISSN: 2072-6643
Type: Journal Article
Subjects: dietetics
food services
hospitals
malnutrition
patient experience
quality
rehabilitation
Appears in Collections:Journal articles

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