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.
Nutrients. 2023 Jun 14;15(12):2747. doi: 10.3390/nu15122747.
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.
本研究旨在描述用餐体验，使用奥斯汀健康患者用餐体验工具（AHPMET）的定性部分来补充该工具的定量发现。
2020 年 3 月至 2021 年 11 月，在澳大利亚维多利亚州奥斯汀健康的所有站点进行了多阶段、横断面研究。使用 AHPMET 测量患者的用餐体验。描述性统计和演绎主题分析方法描述了患者的用餐体验。
从 149 名参与者中收集了问卷数据。患者对员工互动最满意，对食物质量的各个方面最不满意，特别是味道、外观和菜单多样性。临床症状、营养影响症状和患者的姿势是进食的障碍。
食物质量被认为是患者对医院餐饮服务满意度最差的方面，特别是味道、外观和菜单多样性。未来的餐饮服务质量改进必须优先考虑提高食物质量，以对患者满意度产生最大影响。虽然临床和组织系统在改善用餐体验和口服摄入方面发挥作用，但沟通患者对用餐体验的看法对于应对当前对医院食品质量的看法至关重要。
医院的用餐体验对口服摄入和患者对医院服务的更广泛看法有重大影响。问卷已用于捕捉患者对医院餐饮服务的满意度；然而，没有全面的问卷，包括定性问题，来捕捉更广泛的用餐体验，已在不同的医院环境中得到验证。通过这项研究开发的工具可以在任何急性和亚急性卫生服务中实施，以提供反馈并改善患者的用餐体验。这有能力改善用餐摄入、减轻营养不良、提高生活质量和患者结果。
