Aim:  To investigate health professionals' and older adults' knowledge and perceptions of the meals on wheels service in Auckland, New Zealand. Methods:  Thirty‐eight health professionals participated in a survey on their knowledge and perceptions of the meals on wheels service. Sixty‐one older adults, with the majority between 66 and 75 participated in a questionnaire and 42 of those also completed focus groups to discuss their knowledge, perceptions and barriers to utilisation. Results:  Health professionals' knowledge of the service and their interpretation and information to clients varied widely. The majority of health professionals stated the current menu did not meet the cultural needs of older adults in South Auckland. Twenty‐one per cent of the older adults had never heard of meals on wheels. Poor knowledge associated strongly with non‐New Zealand Europeans. Thirty‐three per cent of older adults were familiar with the service and 45% reported they first heard about it from friends. Positive perceptions were the social contact with delivery and high nutritional value. Negative perceptions were the repetitive menu cycle and the similarity to unattractive hospital meals. The main barriers to using the service were lack of knowledge, feelings of embarrassment and loss of independence. Confusion over eligibility and having no choice available on the menu was a barrier especially for ethnic and religious groups. Conclusion:  Further research is needed to review if the New Zealand meals on wheels service is meeting the needs of the older adult population.

Food service plays an important role in optimising residential aged care facilities (RACFs) residents' health with mealtime satisfaction a critical component. One third of residents consume texture-modified diets (TMDs). This study investigated satisfaction of TMDs in RACFs collecting documentation audit and interviews with residents and their carers at 12 RACFs. Eating Assessment Tool (EAT-10) and Mini Nutritional Assessment (MNA-SF®) were completed. Inclusion criteria was residents receiving commercially prepared nutrient-fortified TMD meals. 67 residents (aged 68-99yrs) were audited and 39 were interviewed. 97% of residents had documented cognitive impairment. 84% had elevated EAT-10 and 97% were at risk of malnutrition on MNA-SF®. The majority (>80%) of residents were satisfied with the flavour of their meals. Residents in RACFs receiving TMDs have complex medical issues, dysphagia and malnutrition risk. Yet, two thirds of residents were able to offer suggestions for mealtime improvements. Food services should not discount their contributions in menu planning.