Investigation into the suitability and accessibility of catering practices to inpatients from minority ethnic groups in Brent

Hartley, Becky A; Hamid, Fahmi Abdul

doi:10.1046/j.1365-277x.2002.00364.x

Cited by 9 publications

(3 citation statements)

References 6 publications

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“…Despite the much-published literature on patient satisfaction, malnutrition remains a common, recurring problem and a challenge worldwide. If inpatients are malnourished, and if meals provided to them are unacceptable, then food may be wasted, which is a weakness (Hartley and Hamid, 2002; Edwards and Hartwell, 2006). Hospital foodservice could reform eating habits after discharge; therefore, it can be regarded as an educational tool for preventing malnutrition.…”

Section: Discussion and Recommendationsmentioning

confidence: 99%

Foodservice quality in South African hospitals: patient experiences

Ncube

Letsoalo

2019

IJHCQA

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Purpose This paper presents an interpretive data analysis from a superordinate study that aimed to determine foodservice satisfaction. The purpose of this paper is to determine inpatient hospital foodservice experiences. Design/methodology/approach The authors used secondary data obtained from 419 respondents: (225 (53.70 per cent) males, 178 (42.48 per cent) females and 16 (3.82 per cent) undisclosed) participants. A comparative, quantitative and cross-sectional approach was applied to provide insight into hospital foodservice experiences. The Wilcoxon–Mann–Whitney test, interpreted at 0.05 error rate, was used to compare male and female patient experiences. Findings Male patients had significantly higher rank-sum scores than female patients in almost all items (p<0.0001). The study revealed that hospital personnel, especially foodservice staff, had an unsatisfactory communication approach. Originality/value This is the first South African study that compares female and male inpatient foodservice perceptions. Hospital managers and stakeholders may need to consider patient’s gender, as a significant factor that is associated with patient experiences, when embarking on improving foodservice systems.

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Section: Discussion and Recommendationsmentioning

confidence: 99%

Foodservice quality in South African hospitals: patient experiences

Ncube

Letsoalo

2019

IJHCQA

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“…In recent years, despite all the attempts to modernize food services, previous studies showed that hospital food services remain to be a widespread problem all over the world (Hartley & Hamid, 2002;Kondrup et al, 2002). For instance, it has been stated that almost half of the patients treated in all the US hospitals faces with malnutrition problem (Hartwell & Edwards, 2003;Wissing, Lennernas, Ek, & Unosson, 2000).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of factors affecting the food consumption levels of inpatients in a Turkish armed forces training hospital

Şahin

Demir

Ayçıçek

et al. 2007

Food Quality and Preference

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“…Malnourished patients admitted to public hospitals and malnutrition perpetuated during hospitalisation could indicate a problem regarding South African hospital foodservice provision (Barker et al, 2011). In total, 40 per cent of hospitalised patients are malnourished, and culturally unacceptable meals are wasted (Hartley and Hamid, 2002). Food wastage is attributed to poor foodservice (Edwards, 2013).…”

Section: Literature Reviewmentioning

confidence: 99%

South African foodservice quality: inpatient’s perceptions

Ncube

Nesamvuni

2019

IJHCQA

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Purpose The purpose of this paper is to assess patient perceptions regarding South African hospital foodservice quality. Design/methodology/approach In total, 419 questionnaires were administered to surgical and medical inpatients consuming a normal diet in six South African provinces. A number of 23 urban and 10 rural hospitals were sampled. Inpatients were surveyed for their opinions on hospital foodservice quality with a view to improving meals and food delivery processes. Findings Results revealed lower patient satisfaction with aspects relating to foodservice reliability. Among other issues, inpatients were not informed about meal times (overall median=0), had to wait longer than expected for their meals and were not informed about delays (overall median=2). Menu items were not explained to inpatients (overall median=0), and inpatients were not informed about nutritional values (overall median=0). Consequently, patients opined that they were not willing to use the hospital foodservice in future (overall median=2). Originality/value To identify South African healthcare issues that need improvement, it is necessary to establish where to act. These findings create awareness among authorities and hospital managers to consider patient perceptions when they review and try to improve public hospital foodservice quality, which could also assist in ensuring improvement in food consumption levels, thereby combating South African hospital malnutrition.

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Investigation into the suitability and accessibility of catering practices to inpatients from minority ethnic groups in Brent

Abstract: Improvements could be made to improve accessibility and improve suitability of meal choices to inpatients from minority ethnic groups.

Cited by 9 publications

References 6 publications

Foodservice quality in South African hospitals: patient experiences

Foodservice quality in South African hospitals: patient experiences

Evaluation of factors affecting the food consumption levels of inpatients in a Turkish armed forces training hospital

South African foodservice quality: inpatient’s perceptions

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