Objective To describe referral source, meal ordering patterns and the nutrient composition of meals from a regional Meals on Wheels (MOW) service. Methods Referral sources were obtained via retrospective chart audit and compared for 2008 and 2012. Nutrient content of the three most common meal combinations was compared against MOW recommendations of one‐third daily energy and one‐half daily protein requirements. Results There was a decline in overall uptake and referrals from hospitals. The “main meal” alone was the most popular meal choice, but did not meet energy requirements for men or women, nor protein requirements for men. The combination of a soup, main and dessert met the MOW recommendations for women only. Conclusions Investigation into how older people access MOW services is required. Innovative strategies are required to increase the nutrient content of meals, within the context of meal ordering preferences of consumers.

Die prosedure wat gevolg word deur die kliniek span in die aanpassingsprogram van ’n pasient wat ’n ledemaat verloor het, word bespreek. Die voorstelle vir ’n gebruiksaanwysing by die kunsledemaat word uiteengesit. Die rol van elke spanlid word ook oorweeg. Voorligting is van uiterste belang. Probleme eie aan pasiënte in die Kaapse Skiereiland word ondersoek.