Improving opportunities for food service and dietetics practice in hospitals and residential aged care facilities

Abstract

Aim: Food is a phenomenon that everyone has an opinion on because eating is a frequent, often social occurrence, and as such the importance of mealtimes can be undervalued in healthcare settings. Some staff may not share our concerns about suboptimal dietary intakes as they assume that nutritional status will improve as people feel better. However, the provision and consumption of an appealing and adequate diet is a critical aspect of holistic health care. This review examines the role of dietitians in food services to improve the situation. Methods: A narrative review was formed with reference to the literature. Results: Labelling food service departments as a ‘hotel service’ or a ‘non‐clinical service’ does little to assist the perception of these services by others; to enhance the knowledge and skills needed by others about optimising dietary intake opportunities by the sick and elderly; or to enhance the communication that is needed between stakeholders about food and mealtimes. The issue of addressing malnutrition, reviewing and improving menus, mealtime environments, feeding assistance, communication between staff, and acknowledgement of the important care role of food service providers becomes even more relevant as the population ages and the demand for health care grows. Conclusion: This narrative highlights that the importance of dietitians building links with food services, leading high‐quality research, and improving the profile and recognition of food and mealtimes as integral to care, has never been greater.

Engaging food service providers to change food service practices in aged care facilities

“…The meal budget, food regulations, management support and staff attitudes were all identified as local constraints. Other authors have reported similar views by chefs and cooks in ACF and advocate for similar system‐wide changes . The agency of foodservice providers to enact change is impacted upon by multiple levels of influence, including those at the personal, social and environmental level .…”

“…Adequate nutrition is essential for older adults’ health and it is necessary to optimise the food service system in ACF as residents are dependent on these services for the provision of their meals . Barriers to food service include a lack of prioritisation of food service at a funding level, a lack of well‐trained knowledgeable professionals and food service staff and a lack of national food and nutrition regulation, while juggling the variety of special dietary needs of residents …”

Foodservice management returns: The need to rejuvenate the superhero contribution of dietetics

“…Early experiences as a student or new graduate were seen as highly influential on whether dietitians chose to pursue careers in management or foodservice . Strong role models are essential to inspire future leaders and engage new dietitians in foodservice . It has been suggested that additional advanced training programmes may be needed to build the individuals’ confidence in their abilities to manage .…”

“…Substantial evidence in foodservice satisfaction measurement in both the hospital and residential aged care sectors has been developed by Australian dietitians and applied consistently in international contexts, whilst in this issue we publish a meal quality audit tool . Walton also argues that further evidence regarding cost‐benefit and cost‐effectiveness is essential to foodservice dietetics and that significant prospects exist for dietitians to extend career opportunities within foodservice departments of hospitals . Acute care hospital research dominates the published foodservice literature, whilst gaps in the evidence, particularly in some clinical cohorts, remain.…”

“…14 Strong role models are essential to inspire future leaders and engage new dietitians in foodservice. 16 It has been suggested that additional advanced training programmes may be needed to build the individuals' confidence in their abilities to manage. 16 It was also highlighted by Cluskey et al that dietitians may want to advance their skills in management, but have limited professional development opportunities.…”