Ms Vanessa Carter1, Ms Vicki Barrington, Ms Danielle Hitch
1Western Health, St Albans, Australia
Biography:
Vanessa is a Senior Dietitian at Western Health, specialising clinical nutrition in acute care. With over 25 years of experience across a variety of acute services, Vanessas work has focused on clinician research of improvements in nutrition assessment, care and support provided to consumers.
Abstract:
Western Health (WH) serves one of Victoria’s most Culturally and Linguistically diverse (CALD) communities, with over 40% of inpatients from CALD backgrounds. However, the WH menu remains reflective of an Anglo-European palate. For inpatients experiencing reduced appetite, familiar and culturally meaningful foods are essential for adequate nutrition, hydration and overall wellbeing. Hospital food is not only a critical component of recovery and malnutrition prevention but a source of comfort and emotional support. This study explored the food preferences of CALD inpatients to inform culturally responsive menu improvements.
A mixed methods approach was used, incorporating focus groups and usual practice inpatient meal experience surveys. Focus groups explored CALD patients (and carers) experiences with hospital meals, and surveys captured inpatient satisfaction with meal variety, taste and ordering process (n=235). A total of 28 consumers from 12 different nationalities participated in the focus groups. Four key themes emerged: 1) Importance of cultural food, 2) Gratitude regarding the health service and food, 3) Meal experience and the power of choice and 4) The perceived role food plays in health and wellbeing. Surveys showed CALD patients scored lower compared to Anglo-Australian patients in overall meal satisfaction, meal variety, the taste of meals and the capability to receive meal they ordered.
To contribute to more equitable and patient-centered nutritional care, enhancing hospital experience and health outcomes for CALD patients, WH is developing a more inclusive and culturally responsive menu adding culturally preferred items and developing a long-term, consumer-led approach to culturally authentic meal planning.