Abstract

Authors names

Lucy Wheeler, Amanda Anderson

Affiliations

Eastern Health

Introduction
Key themes identified (n:32): meal selection, food satisfaction, variety, dining environment & limitation in food service systems. It was found that consumers overall are not adequately supported to engage with food service systems (e.g. misunderstanding menu process), meals are designed for consumers who are physically unwell with inflexible dining environment and meal choices. These factors combine to cause missed opportunities to support and improve physical health whilst in hospital.

Method
Qualitative analysis of field notes (Braun & Clarke, 2006) from one-to-one contacts and community groups) was completed to identify key themes of consumers perspectives of the food service system over 6 months.

Results & findings
Key themes identified (n:32): meal selection, food satisfaction, variety, dining environment & limitation in food service systems. It was found that consumers overall are not adequately supported to engage with food service systems (e.g. misunderstanding menu process), meals are designed for consumers who are physically unwell with inflexible dining environment and meal choices. These factors combine to cause missed opportunities to support and improve physical health whilst in hospital.

Discussion
By exploring the living experience of food service systems, it highlights that the current system is not meeting their needs. Focusing on the consumers perspective allows for future co-design and equitable access to a food service system that supports physical and mental health whilst in hospital. Redevelopment and co-design of food service systems may assist in access to nutritious foods whilst in hospital and model and support positive food behaviours. This will require collaboration with key stakeholders to increase access to healthier food choices within mental health care settings.