Hospital Food Experience Questionnaire (HFEQ): Reliable, valid and predicts food intake in adult patients

Trinca, Vanessa; Iraniparast, Maryam; Morrison‐Koechl, Jill; Duizer, Lisa; Keller, Heather

doi:10.1016/j.clnu.2021.04.041

Cited by 10 publications

(7 citation statements)

References 46 publications

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“…Although food intake could be a proxy for satisfaction in that patients better consume foods they enjoy or perceive to be of good quality, intake assessment was frequently completed only in a small subset of patients with respect to identifying inadequate intake and issues not directly related to food satisfaction or quality. Regularly conducting detailed satisfaction surveys with targeted questions, 36 or more specifically with a valid and reliable tool such as the Hospital Food Experience Questionnaire, 44 in addition to waste audits, may be more effective in gaining an understanding of the patient meal experience.…”

Section: Discussionmentioning

confidence: 99%

“…This qualitative analysis is part of the Putting Quality Food on the Tray project, which included 16 Ontario hospitals and assessed meal quality perceptions of 1087 adult patients using the valid and reliable Hospital Food Experience Questionnaire. 44 Site champions who were employees of the hospital used email to recruit their foodservice employees, patient advocacy groups and other individuals who were considered to be potentially interested in participating in a focus group or individual interview. Interested individuals were given an information letter to review, as well as the opportunity to ask questions prior to discussions.…”

Section: Methodsmentioning

confidence: 99%

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Investigating the patient food experience: Understanding hospital staffs' perspectives on what leads to quality food provision in Ontario hospitals

Trinca

Duizer

Paré

et al. 2021

J Human Nutrition Diet

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Background: Food quality influences patient food satisfaction, which may subsequently affect food intake and recovery, influencing hospital costs. The present qualitative study aimed to gain an understanding of hospital staff/ volunteers experiences of serving food in Ontario hospitals, perceptions of food quality and challenges to quality food provision. Methods: Sixteen Ontario hospitals participated. Semi-structured interviews (n = 64 participants) and focus groups (n = 24; 150 participants) were conducted. Transcripts were analysed using inductive thematic analysis. Results: Four themes emerged: (1) Providing Good Quality Food (e.g., attributes that comprise the construct of meal quality, patients' expectations and desires from meals); (2) Individualising the Food and Mealtime Experience (e.g., processes to identify and cater to patients' needs and preferences); (3) Acknowledging Organisational Constraints (e.g., staffing, budget, etc.); and (4) Innovating Beyond Constraints (e.g., identifying innovation within potential modifiable and unmodifiable organisational constraints). Conclusions: Serving meals in hospital is complex because of organisational and patient factors; however, current efforts to serve quality food despite these complexities were uncovered in our investigation. Discussions highlighted current practices that promote food quality and strategies for improvement. Improving food quality and the hospital meal experience can support food intake and patient outcomes, as well as reduce waste and hospital associated costs. The findings can be used to support quality improvement measures aiming to serve high quality food that meets patients' expectations and nutritional needs.clinical nutrition, food service, food service and management, meals, food and drink, qualitative, study design and analysis, research Key points • Staff described quality hospital food as having favourable sensory attributes (e.g., flavour) in addition to food-related attributes such as freshness and variety. • Various organisational constraints such as foodservice budget, staffing and foodservice processes influence the capacity to serve high-quality hospital food. • Despite constraints, current practices such as facilitating opportunities for patients to choose their meals support quality food provision in hospital.

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Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Investigating the patient food experience: Understanding hospital staffs' perspectives on what leads to quality food provision in Ontario hospitals

Trinca

Duizer

Paré

et al. 2021

J Human Nutrition Diet

Self Cite

View full text Add to dashboard Cite

show abstract

“…The direct food-weighing method is the gold standard, but it is unfeasible for clinical practice [6,16,17]. Other methods include dietary assessment methods, such as the 24-hour food recall [9,18,19], food intake Visual/Verbal Analogue Scale [20], digital photography [21], energy and protein intake expressed in points [22,23], and food charts, including visual food-intake percentage-estimation charts [3][4][5]10,11,[24][25][26][27][28][29][30][31][32][33][34][35].…”

Section: Introductionmentioning

confidence: 99%

“…Some methods are exclusively qualitative and lack figures representing food-intake percentages [5,28]. However, most studies include plate diagram sheets (plate diagrams representing food intake and leftover percentages) associated with qualitative traits and/or numerical traits ranging from 4 to 11 points [3][4][5]10,11,[24][25][26][27][28][29][30][31][32][33][34][35]. Good accuracy and agreement between visual estimates and food weighing have been found in several studies [26,27,29,[36][37][38].…”

Section: Introductionmentioning

confidence: 99%

“…Few studies have assessed the accuracy of the visual food-intake estimation performed by the patients themselves through instruments that indicate the estimated food intake percentages [21,37]. Our study has proposed a food intake estimation using a 12.5-estimate unit 9-point scale performed by the patient, while previous studies have used a 25.0-estimate 5-point food chart, and a diet prescription evaluation (regular or therapeutic diet) [21,[31][32][33][34]37]. Moreover, we presented an analysis of possible factors that can influence the food-intake estimation accuracy in the specific population of hospitalized patients.…”

Section: Introductionmentioning

confidence: 99%

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Can hospitalized patients adequately estimate their own food intake? A cross-sectional pilot study

et al. 2022

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Objective To assess and identify factors linked to the accuracy of patients’ food intake estimations through a self-monitoring instrument filled in by the patient. Methods This cross-sectional study approached adult hospital patients subjected to regular or therapeutic diets. The actual food intake percentage was obtained by the ratio between the actual food intake and the amount of food served x 100. Patients had to complete a food chart including 9 circles representing plates of food in percentages (increasing scale of 12.5%) to represent their food intake at lunch and/or dinner. The Bland-Altman method assessed the agreement between the actual and the estimated values. The associations between variables (age, sex, hospitalization day, diet prescription, amount of food served and actual food intake percentage) and the accuracy of the food intake estimation (adequate ±10%, overestimated and underestimated) were evaluated through univariate multinomial logistic regression. Results Ninety-six patients were evaluated (51.0% male; 44.0±15.8 years of age). The Bland-Altman analysis showed good agreement between the actual and the estimated food intake. The actual food intake percentage was the only variable associated with the accuracy of the food intake estimation. Conclusion Most patients (~70%) adequately estimated their food intake using the 9-point food chart tested. Furthermore, the only factor linked to the accuracy of the food intake estimation was the actual food-intake percentage. These findings provide preliminary support for the usefulness of this instrument. However, it must be tested in a representative sample of hospitalized patients.

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Individualised nutritional treatment increases the positive effects of a novel á la carte hospital food service concept: Results of a quasi-experimental study

Okkels,

Christensen,

Bjerring

et al. 2024

Clinical Nutrition ESPEN

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Hospital Food Experience Questionnaire (HFEQ): Reliable, valid and predicts food intake in adult patients

Cited by 10 publications

References 46 publications

Investigating the patient food experience: Understanding hospital staffs' perspectives on what leads to quality food provision in Ontario hospitals

Investigating the patient food experience: Understanding hospital staffs' perspectives on what leads to quality food provision in Ontario hospitals

Can hospitalized patients adequately estimate their own food intake? A cross-sectional pilot study

Individualised nutritional treatment increases the positive effects of a novel á la carte hospital food service concept: Results of a quasi-experimental study

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