What do stakeholders consider the key issues affecting the quality of foodservice provision for long-stay patients?

摘要: This study aimed to elicit concerns of key stakeholders regarding foodservice provision for long-stay hospital patients. Seventeen focus groups and four individual interviews were conducted involving six stakeholder groups: dietitians, nutrition assistants, patients, nurses, assistants managers. Ninety-eight participants (20 male, 78 female) recruited from public private hospitals in New South Wales, Australia. Each the was a setting where free open discussions could be digitally recorded. Transcripts prepared digital recordings QSR Nvivo 2.0 qualitative analysis software (QSR International, Melbourne, Australia) used code transcripts prior content thematic analysis. Themes identified by relative frequency discussion, number issues raised within each theme importance placed on raised. Five major themes emerged 37 discussion topics: system, menu variety, preparation eat feeding assistance, packaging portion size. Participants particularly concerned about increased food products, perceived lack meal set up limited variety especially when considering longer stay inpatients, use cook-chill operations. These findings lend themselves well testing wider sphere via quantitative means proposed national survey. The results this survey may produce position main barriers effective patients Australian context, enable identification practical solutions.