Food Preferences and Meal Satisfaction of Meals on Wheels Recipients

Author:

Lirette Theresa1,Podovennikoff Jennifer2,Wismer Wendy1,Tondu Liz3,Klatt Linda3

Affiliation:

1. Agricultural, Food & Nutritional Sciences, University of Alberta, Edmonton, AB

2. Kelowna General Hospital, Kelowna, BC

3. Edmonton Meals on Wheels, Edmonton, AB

Abstract

Purpose: To investigate Edmonton Meals on Wheels (MOW) recipients’ food preferences and meal satisfaction. Methods: A preliminary study of 13 lunch club participants divided into two focus groups was conducted to determine overall themes in clients’ menu preferences and suggestions. A questionnaire was developed, based on previous MOW client comments, and delivered to all clients (n=271) receiving hot meal service from the Edmonton MOW program; 140 surveys (52% response rate) were returned. Results: The majority (72% to 88%) of hot meal clients were satisfied with the taste, texture, value, variety, and portion size of their meals. Popular menu items were barbecued chicken, perogies, and desserts. Up to 25% of participants indicated that meats were too tough and vegetables were too firm. Vegetables such as broccoli and Brussels sprouts were the most commonly disliked items. Conclusions: Overall, clients find the Edmonton MOW menu foods appealing and enjoyable. MOW programs should advertise the availability of texture-modified foods and offer a variety of vegetables. Meal services for the elderly must continue to monitor meal acceptance as client needs change with our aging population.

Publisher

Dietitians of Canada

Subject

Nutrition and Dietetics,General Medicine,Medicine (miscellaneous)

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