Background. Malnutrition remains a significant issue in hospitals. Expanding research suggests that organisational, physical and social factors are contributing to a negative meal experience and consequently, reducing a patient's dietary intake. A patient-centred food service model, that allows consumer involvement and feedback, may improve patient mealtime experiences and inadvertently improve clinical outcomes. There is therefore a need to design a mealtime experience measurement tool that incorporates best practice evidence and consumers' perspective. Aim. To gather patient and staff perspectives on inpatients mealtime experience, which will be used to inform the development of a tool at Austin Health. Methods. This was a qualitative phenomenological study that adopted a two-phase design over a five-month period. Thirty-six participants (patients (n=21) and staff (n=15)), located across three sites, were interviewed about their perspective on mealtime experience and preferences for providing feedback. Responses to mealtime experiences were analysed thematically and feedback preferences were analysed using...
Exploring patient and staff perspectives on mealtime experience and their preferences for providing feedback.
Swinburne University of Technology, Vic., Australia. E-mail email@example.com
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Cameron, I., Vadiveloo, C., Vallance, M., King, S., Lassemillante, A. C.; Exploring patient and staff perspectives on mealtime experience and their preferences for providing feedback.. IFIS Food and Health Sciences Database 2022; doi:
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