Determinants of foodservice satisfaction for patients in geriatrics/rehabilitation and residents in residential aged care

Olivia Wright, Connelly, Luke B., Capra, Sandra and Hendrikz, Joan (2013) Determinants of foodservice satisfaction for patients in geriatrics/rehabilitation and residents in residential aged care. Health Expectations, 16 3: 251-265. doi:10.1111/j.1369-7625.2011.00711.x


Author Olivia Wright
Connelly, Luke B.
Capra, Sandra
Hendrikz, Joan
Title Determinants of foodservice satisfaction for patients in geriatrics/rehabilitation and residents in residential aged care
Journal name Health Expectations   Check publisher's open access policy
ISSN 1369-6513
1369-7625
Publication date 2013-09
Year available 2011
Sub-type Article (original research)
DOI 10.1111/j.1369-7625.2011.00711.x
Open Access Status DOI
Volume 16
Issue 3
Start page 251
End page 265
Total pages 15
Place of publication Oxford, United Kingdom
Publisher Wiley-Blackwell Publishing
Collection year 2012
Language eng
Formatted abstract
Background
Poor satisfaction with institutional food is a significant moderator of food intake in geriatrics/rehabilitation and residential aged care.

Purpose
To quantify the relationship between foodservice satisfaction, foodservice characteristics, demographic and contextual variables in geriatrics/rehabilitation and residential aged care.

Methods
The Resident Foodservice Satisfaction Questionnaire was administered to 103 patients of 2geriatrics/rehabilitation units and 210 residents of nine residential aged care facilities in Brisbane, Australia. Ordered probit regression analysis measured the association of age, gender, ethnicity and appetite, timing and amount of meal choice, menu selectivity, menu cycle, production system, meal delivery system and therapeutic diets with foodservice satisfaction.

Results
Patient and resident appetite (P<0.01), the amount and timing of meal choice (P<0.01), self-rated health (P<0.01), accommodation style (P<0.05) and age (P<0.10) significantly moderated foodservice satisfaction. High protein/high energy therapeutic diets (P<0.01), foodservice production (P<0.01) and delivery systems (P>0.01) were significant moderators for those with 'fair' self-rated health.

Conclusions
Patient and resident characteristics and structural and systems-related foodservice variables were more important for influencing foodservice satisfaction than characteristics of food quality. The results suggest modifications to current menu planning and foodservice delivery methods: reducing the time-lapse between meal choice and consumption, augmenting the number of meals at which choice is offered, and revising food production and delivery systems.It is important that residents in poorer health who are a high risk of under-nutrition are provided with sufficient high protein/high energy therapeutic diets. Diets that restrict macro- and micro-nutrients should be minimized for all patients and residents.
Keyword Foodservice
Geriatrics
Older adults
Quality of life
Residential aged care
Satisfaction
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

 
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Created: Wed, 19 Oct 2011, 10:25:52 EST by Chesne McGrath on behalf of Medicine - Royal Brisbane and Women's Hospital