Treffer: Patient Mealtime Experience: Reliability and Validity of a Novel Tool.
Title:
Patient Mealtime Experience: Reliability and Validity of a Novel Tool.
Authors:
Lassemillante AM; Sport, Performance, and Nutrition (SPAN) Research Group, La Trobe University, Bundoora, Australia., Tirlea L; Swinburne University of Technology, Hawthorn, Australia., Furness K; Sport, Performance, and Nutrition (SPAN) Research Group, La Trobe University, Bundoora, Australia., Keenan S; Sport, Performance, and Nutrition (SPAN) Research Group, La Trobe University, Bundoora, Australia.; Swinburne University of Technology, Hawthorn, Australia., Harris M, Desneves KJ; Nutrition and Dietetics Department, Division of Allied Health, Austin Health, Bundoora, Australia., King S; Nutrition and Dietetics Department, Division of Allied Health, Austin Health, Bundoora, Australia.
Source:
Journal of human nutrition and dietetics : the official journal of the British Dietetic Association [J Hum Nutr Diet] 2025 Dec; Vol. 38 (6), pp. e70151.
Publication Type:
Journal Article; Validation Study
Language:
English
Journal Info:
Publisher: Wiley on behalf of The British Dietetic Association Ltd., [c1988- Country of Publication: England NLM ID: 8904840 Publication Model: Print Cited Medium: Internet ISSN: 1365-277X (Electronic) Linking ISSN: 09523871 NLM ISO Abbreviation: J Hum Nutr Diet Subsets: MEDLINE
Imprint Name(s):
Original Publication: [Oxford] : Wiley on behalf of The British Dietetic Association Ltd., [c1988-
MeSH Terms:
Food Service, Hospital*/statistics & numerical data , Patient Satisfaction*/statistics & numerical data , Surveys and Questionnaires*/standards , Meals*/psychology, Inpatients/psychology ; Inpatients/statistics & numerical data ; Humans ; Male ; Female ; Young Adult ; Adult ; Middle Aged ; Aged ; Aged, 80 and over ; Reproducibility of Results ; Texas
References:
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I. Dall'Oglio, R. Nicolò, V. Di Ciommo, et al., “A Systematic Review of Hospital Foodservice Patient Satisfaction Studies,” Journal of the Academy of Nutrition and Dietetics 115, no. 4 (2015): 567–584.
K. H. Lee and J. Mo, “The Factors Influencing Meal Satisfaction in Older Adults: A Systematic Review and Meta‐Analysis,” Asian Nursing Research 13, no. 3 (2019): 169–176.
R. Watkins, V. A. Goodwin, R. A. Abbott, A. Backhouse, D. Moore, and M. Tarrant, “Attitudes, Perceptions and Experiences of Mealtimes Among Residents and Staff in Care Homes for Older Adults: A Systematic Review of the Qualitative Literature,” Geriatric Nursing 38, no. 4 (2017): 325–333.
C. Paquet, D. St‐Arnaud‐McKenzie, M.‐J. Kergoat, G. Ferland, and L. Dube, “Direct and Indirect Effects of Everyday Emotions on Food Intake of Elderly Patients in Institutions,” Journals of Gerontology Series A: Biological Sciences and Medical Sciences 58, no. 2 (2003): M153–M158.
H. J. Hartwell, P. A. Shepherd, J. S. A. Edwards, and N. Johns, “What Do Patients Value in the Hospital Meal Experience?,” Appetite 96 (2016): 293–298.
K. Furness, M. Harris, A. Lassemillante, et al., “Patient Mealtime Experience: Capturing Patient Perceptions Using a Novel Patient Mealtime Experience Tool,” Nutrients 15, no. 12 (2023): 2747.
G. Aytekin Sahin and Z. Caferoglu, “The Food Service Quality and Its Effects on Nutritional Status in Nursing Home Residents,” Clinical Nutrition ESPEN 47 (2022): 233–239.
A. R. Cass and K. E. Charlton, “Prevalence of Hospital‐Acquired Malnutrition and Modifiable Determinants of Nutritional Deterioration During Inpatient Admissions: A Systematic Review of the Evidence,” Journal of Human Nutrition and Dietetics 35, no. 6 (2022): 1043–1058.
S. Schiavone, M. T. Pistone, E. Finale, A. Guala, and F. Attena, “Patient Satisfaction and Food Waste in Obstetrics and Gynaecology Wards,” Patient Preference and Adherence 14 (2020): 1381–1388.
P. Williams and K. Walton, “Plate Waste in Hospitals and Strategies for Change,” e‐SPEN, the European e‐Journal of Clinical Nutrition and Metabolism 6, no. 6 (2011): e235–e241.
Australian Commission on Safety and Quality in Healthcare, National Safety and Quality Health Service Standards (ACSQHC, 2017).
NHS England, “Involving People in Their Own Care,” NHS England, https://www.england.nhs.uk/ourwork/patient-participation/.
European Committee for Standardization, Patient Involvement in Health Care—Minimum Requirements for Person‐Centred Care (European Committee for Standardization, 2020).
S. Mahoney, A. Zulli, and K. Walton, “Patient Satisfaction and Energy Intakes Are Enhanced by Point of Service Meal Provision,” Nutrition & Dietetics 66, no. 4 (2009): 212–220.
B. Neaves, J. J. Bell, and S. McCray, “Impact of Room Service on Nutritional Intake, Plate and Production Waste, Meal Quality and Patient Satisfaction and Meal Costs: A Single Site Pre‐Post Evaluation,” Nutrition & Dietetics 79, no. 2 (2022): 187–196.
V. Barrington, K. Maunder, and A. Kelaart, “Engaging the Patient: Improving Dietary Intake and Meal Experience Through Bedside Terminal Meal Ordering for Oncology Patients,” Journal of Human Nutrition and Dietetics 31, no. 6 (2018): 803–809.
G. Messina, R. Fenucci, F. Vencia, F. Niccolini, C. Quercioli, and N. Nante, “Patients' Evaluation of Hospital Foodservice Quality in Italy: What Do Patients Really Value?,” Public Health Nutrition 16, no. 4 (2013): 730–737.
S. Naithani, J. E. Thomas, K. Whelan, M. Morgan, and M. C. Gulliford, “Experiences of Food Access in Hospital. A New Questionnaire Measure,” Clinical Nutrition 28, no. 6 (2009): 625–630.
S. Capra, O. Wright, M. Sardi, J. Bauer, and D. Askew, “The Acute Hospital Foodservice Patient Satisfaction Questionnaire: The Development of a Valid and Reliable Tool to Measure Patient Satisfaction With Acute Care Hospital Foodservices,” Foodservice Research International 16, no. 1–2 (2005): 1–14.
M. Hannan‐Jones and S. Capra, “Developing a Valid Meal Assessment Tool for Hospital Patients,” Appetite 108 (2017): 68–73.
J. Faraday, C. Abley, F. Beyer, C. Exley, P. Moynihan, and J. M. Patterson, “How Do We Provide Good Mealtime Care for People With Dementia Living in Care Homes? A Systematic Review of Carer–Resident Interactions,” Dementia 20, no. 8 (2021): 3006–3031.
Y. Li, X. Zhang, J. Su, et al., “Optimizing Mealtime Care for People With Dementia From the Perspective of Formal Caregivers: A Systematic Review of Qualitative Research,” International Journal of Nursing Studies 123 (2021): 104046.
D. L. Streiner and J. Kottner, “Recommendations for Reporting the Results of Studies of Instrument and Scale Development and Testing,” Journal of Advanced Nursing 70, no. 9 (2014): 1970–1979.
J. Kottner, L. Audigé, S. Brorson, et al., “Guidelines for Reporting Reliability and Agreement Studies (GRRAS) Were Proposed,” Journal of Clinical Epidemiology 64, no. 1 (2011): 96–106.
C. Laur, J. McCullough, B. Davidson, and H. Keller, “Becoming Food Aware in Hospital: A Narrative Review to Advance the Culture of Nutrition Care in Hospitals,” Healthcare 3, no. 2 (2015): 393–407.
Austin Health, 2018–2022 Strategic Plan (Austin Health, 2018), https://www.austin.org.au/Assets/Files/Austin%20Health%202018-2022%20Strategic%20Plan.pdf.
C. B. Terwee, C. A. C. Prinsen, A. Chiarotto, et al., “COSMIN Methodology for Evaluating the Content Validity of Patient‐Reported Outcome Measures: A Delphi Study,” Quality of Life Research 27, no. 5 (2018): 1159–1170.
R. Holman, C. A. Glas, R. Lindeboom, A. H. Zwinderman, and R. J. de Haan, “Practical Methods for Dealing With ‘Not Applicable’ Item Responses in the AMC Linear Disability Score Project,” Health and Quality of Life Outcomes 2, no. 1 (2004): 29.
A. G. Yong and S. Pearce, “A Beginner's Guide to Factor Analysis: Focusing on Exploratory Factor Analysis,” Tutorials in Quantitative Methods for Psychology 9, no. 2 (2013): 79–94.
M. Tavakol and R. Dennick, “Making Sense of Cronbach's Alpha,” International Journal of Medical Education 2 (2011): 53–55.
L. J. Cronbach, “Coefficient Alpha and the Internal Structure of Tests,” Psychometrika 16, no. 3 (1951): 297–334.
T. K. Koo and M. Y. Li, “A Guideline of Selecting and Reporting Intraclass Correlation Coefficients for Reliability Research,” Journal of Chiropractic Medicine 15, no. 2 (2016): 155–163.
IBM Corp., IBM SPSS Statistics for Windows. 29.0.2.0 ed. (IBM Corp., 2023).
B. G. Tabachnick, Using Multivariate Statistics, ed. L. S. Fidell, 6th ed. (Pearson, 2014).
A. Fink and M. S. Litwin, How to Measure Survey Reliability and Validity (Sage, 1995).
E. A. O. Zijlmans, J. Tijmstra, L. A. van der Ark, and K. Sijtsma, “Item‐Score Reliability as a Selection Tool in Test Construction,” Frontiers in Psychology 9 (2019): 2298.
T. Benson, “Why It Is Hard to Use PROMs and PREMs in Routine Health and Care,” BMJ Open Quality 12, no. 4 (2023): e002516.
A. L. Friedel, S. Siegel, C. F. Kirstein, et al., “Measuring Patient Experience and Patient Satisfaction—How Are We Doing It and Why Does It Matter? A Comparison of European and U.S. American Approaches,” Healthcare 11, no. 6 (2023): 797.
WA Country Health Service, Nutrition Standards for Adult Inpatients and Residential Aged Care Policy (Government of Western Australia, 2020).
Department for Health and Wellbeing, Menu and Nutrition Standards for Public Health Facilities in South Australia (Government of South Australia, 2020).
Department of Health, Nutrition and Quality Food Standards for Adults in Victorian Public Hospitals and Residential Aged Care Services (Victorian Government, 2022).
I. Dall'Oglio, R. Nicolò, V. Di Ciommo, et al., “A Systematic Review of Hospital Foodservice Patient Satisfaction Studies,” Journal of the Academy of Nutrition and Dietetics 115, no. 4 (2015): 567–584.
K. H. Lee and J. Mo, “The Factors Influencing Meal Satisfaction in Older Adults: A Systematic Review and Meta‐Analysis,” Asian Nursing Research 13, no. 3 (2019): 169–176.
R. Watkins, V. A. Goodwin, R. A. Abbott, A. Backhouse, D. Moore, and M. Tarrant, “Attitudes, Perceptions and Experiences of Mealtimes Among Residents and Staff in Care Homes for Older Adults: A Systematic Review of the Qualitative Literature,” Geriatric Nursing 38, no. 4 (2017): 325–333.
C. Paquet, D. St‐Arnaud‐McKenzie, M.‐J. Kergoat, G. Ferland, and L. Dube, “Direct and Indirect Effects of Everyday Emotions on Food Intake of Elderly Patients in Institutions,” Journals of Gerontology Series A: Biological Sciences and Medical Sciences 58, no. 2 (2003): M153–M158.
H. J. Hartwell, P. A. Shepherd, J. S. A. Edwards, and N. Johns, “What Do Patients Value in the Hospital Meal Experience?,” Appetite 96 (2016): 293–298.
K. Furness, M. Harris, A. Lassemillante, et al., “Patient Mealtime Experience: Capturing Patient Perceptions Using a Novel Patient Mealtime Experience Tool,” Nutrients 15, no. 12 (2023): 2747.
G. Aytekin Sahin and Z. Caferoglu, “The Food Service Quality and Its Effects on Nutritional Status in Nursing Home Residents,” Clinical Nutrition ESPEN 47 (2022): 233–239.
A. R. Cass and K. E. Charlton, “Prevalence of Hospital‐Acquired Malnutrition and Modifiable Determinants of Nutritional Deterioration During Inpatient Admissions: A Systematic Review of the Evidence,” Journal of Human Nutrition and Dietetics 35, no. 6 (2022): 1043–1058.
S. Schiavone, M. T. Pistone, E. Finale, A. Guala, and F. Attena, “Patient Satisfaction and Food Waste in Obstetrics and Gynaecology Wards,” Patient Preference and Adherence 14 (2020): 1381–1388.
P. Williams and K. Walton, “Plate Waste in Hospitals and Strategies for Change,” e‐SPEN, the European e‐Journal of Clinical Nutrition and Metabolism 6, no. 6 (2011): e235–e241.
Australian Commission on Safety and Quality in Healthcare, National Safety and Quality Health Service Standards (ACSQHC, 2017).
NHS England, “Involving People in Their Own Care,” NHS England, https://www.england.nhs.uk/ourwork/patient-participation/.
European Committee for Standardization, Patient Involvement in Health Care—Minimum Requirements for Person‐Centred Care (European Committee for Standardization, 2020).
S. Mahoney, A. Zulli, and K. Walton, “Patient Satisfaction and Energy Intakes Are Enhanced by Point of Service Meal Provision,” Nutrition & Dietetics 66, no. 4 (2009): 212–220.
B. Neaves, J. J. Bell, and S. McCray, “Impact of Room Service on Nutritional Intake, Plate and Production Waste, Meal Quality and Patient Satisfaction and Meal Costs: A Single Site Pre‐Post Evaluation,” Nutrition & Dietetics 79, no. 2 (2022): 187–196.
V. Barrington, K. Maunder, and A. Kelaart, “Engaging the Patient: Improving Dietary Intake and Meal Experience Through Bedside Terminal Meal Ordering for Oncology Patients,” Journal of Human Nutrition and Dietetics 31, no. 6 (2018): 803–809.
G. Messina, R. Fenucci, F. Vencia, F. Niccolini, C. Quercioli, and N. Nante, “Patients' Evaluation of Hospital Foodservice Quality in Italy: What Do Patients Really Value?,” Public Health Nutrition 16, no. 4 (2013): 730–737.
S. Naithani, J. E. Thomas, K. Whelan, M. Morgan, and M. C. Gulliford, “Experiences of Food Access in Hospital. A New Questionnaire Measure,” Clinical Nutrition 28, no. 6 (2009): 625–630.
S. Capra, O. Wright, M. Sardi, J. Bauer, and D. Askew, “The Acute Hospital Foodservice Patient Satisfaction Questionnaire: The Development of a Valid and Reliable Tool to Measure Patient Satisfaction With Acute Care Hospital Foodservices,” Foodservice Research International 16, no. 1–2 (2005): 1–14.
M. Hannan‐Jones and S. Capra, “Developing a Valid Meal Assessment Tool for Hospital Patients,” Appetite 108 (2017): 68–73.
J. Faraday, C. Abley, F. Beyer, C. Exley, P. Moynihan, and J. M. Patterson, “How Do We Provide Good Mealtime Care for People With Dementia Living in Care Homes? A Systematic Review of Carer–Resident Interactions,” Dementia 20, no. 8 (2021): 3006–3031.
Y. Li, X. Zhang, J. Su, et al., “Optimizing Mealtime Care for People With Dementia From the Perspective of Formal Caregivers: A Systematic Review of Qualitative Research,” International Journal of Nursing Studies 123 (2021): 104046.
D. L. Streiner and J. Kottner, “Recommendations for Reporting the Results of Studies of Instrument and Scale Development and Testing,” Journal of Advanced Nursing 70, no. 9 (2014): 1970–1979.
J. Kottner, L. Audigé, S. Brorson, et al., “Guidelines for Reporting Reliability and Agreement Studies (GRRAS) Were Proposed,” Journal of Clinical Epidemiology 64, no. 1 (2011): 96–106.
C. Laur, J. McCullough, B. Davidson, and H. Keller, “Becoming Food Aware in Hospital: A Narrative Review to Advance the Culture of Nutrition Care in Hospitals,” Healthcare 3, no. 2 (2015): 393–407.
Austin Health, 2018–2022 Strategic Plan (Austin Health, 2018), https://www.austin.org.au/Assets/Files/Austin%20Health%202018-2022%20Strategic%20Plan.pdf.
C. B. Terwee, C. A. C. Prinsen, A. Chiarotto, et al., “COSMIN Methodology for Evaluating the Content Validity of Patient‐Reported Outcome Measures: A Delphi Study,” Quality of Life Research 27, no. 5 (2018): 1159–1170.
R. Holman, C. A. Glas, R. Lindeboom, A. H. Zwinderman, and R. J. de Haan, “Practical Methods for Dealing With ‘Not Applicable’ Item Responses in the AMC Linear Disability Score Project,” Health and Quality of Life Outcomes 2, no. 1 (2004): 29.
A. G. Yong and S. Pearce, “A Beginner's Guide to Factor Analysis: Focusing on Exploratory Factor Analysis,” Tutorials in Quantitative Methods for Psychology 9, no. 2 (2013): 79–94.
M. Tavakol and R. Dennick, “Making Sense of Cronbach's Alpha,” International Journal of Medical Education 2 (2011): 53–55.
L. J. Cronbach, “Coefficient Alpha and the Internal Structure of Tests,” Psychometrika 16, no. 3 (1951): 297–334.
T. K. Koo and M. Y. Li, “A Guideline of Selecting and Reporting Intraclass Correlation Coefficients for Reliability Research,” Journal of Chiropractic Medicine 15, no. 2 (2016): 155–163.
IBM Corp., IBM SPSS Statistics for Windows. 29.0.2.0 ed. (IBM Corp., 2023).
B. G. Tabachnick, Using Multivariate Statistics, ed. L. S. Fidell, 6th ed. (Pearson, 2014).
A. Fink and M. S. Litwin, How to Measure Survey Reliability and Validity (Sage, 1995).
E. A. O. Zijlmans, J. Tijmstra, L. A. van der Ark, and K. Sijtsma, “Item‐Score Reliability as a Selection Tool in Test Construction,” Frontiers in Psychology 9 (2019): 2298.
T. Benson, “Why It Is Hard to Use PROMs and PREMs in Routine Health and Care,” BMJ Open Quality 12, no. 4 (2023): e002516.
A. L. Friedel, S. Siegel, C. F. Kirstein, et al., “Measuring Patient Experience and Patient Satisfaction—How Are We Doing It and Why Does It Matter? A Comparison of European and U.S. American Approaches,” Healthcare 11, no. 6 (2023): 797.
WA Country Health Service, Nutrition Standards for Adult Inpatients and Residential Aged Care Policy (Government of Western Australia, 2020).
Department for Health and Wellbeing, Menu and Nutrition Standards for Public Health Facilities in South Australia (Government of South Australia, 2020).
Department of Health, Nutrition and Quality Food Standards for Adults in Victorian Public Hospitals and Residential Aged Care Services (Victorian Government, 2022).
Grant Information:
The authors received no specific funding for this work.
Contributed Indexing:
Keywords: foodservice; hospital; mealtime experience; patient satisfaction; validation study
Entry Date(s):
Date Created: 20251030 Date Completed: 20251218 Latest Revision: 20251218
Update Code:
20260130
DOI:
10.1111/jhn.70151
PMID:
41163504
Database:
MEDLINE
Weitere Informationen
Introduction: Mealtime experience is a multidimensional concept extending beyond meal satisfaction. Many existing patient meal satisfaction tools fail to capture this complexity. This study examines the internal consistency, test-retest reliability and validity of the Austin Health Patient Mealtime Experience Tool.
Methods: The Austin Health Patient Mealtime Experience Tool was developed through a literature review and stakeholder input. Participants from acute, sub-acute and rehabilitation wards at Austin Health completed the tool (Test 1) alongside the Acute Care Hospital Foodservice Patient Satisfaction Questionnaire on Day 1. A follow-up assessment was conducted 7 days later (Test 2). Factor analysis assessed construct validity. Concurrent and convergent validity were determined by correlating scores with the Acute Care Hospital Foodservice Patient Satisfaction Questionnaire. Internal consistency was assessed using Cronbach's coefficient α, and test-retest reliability was evaluated through correlation analysis.
Results: A total of 143 completed surveys were collected from participants aged 19-101 years (mean age: 72.1 ± 17.6 years), with 48.3% identifying as female. The Austin Health Patient Mealtime Experience Tool demonstrated strong internal consistency (Cronbach's coefficient α = 0.75) and test-retest reliability (correlation coefficient = 0.73, p < 0.001, n = 94). Concurrent validity (correlation coefficient = 0.67, p < 0.001, n = 126) and convergent validity were also supported.
Conclusion: The Austin Health Patient Mealtime Experience Tool is a valid and reliable tool for assessing patient mealtime experience beyond meal satisfaction. It enables efficient data collection on key factors influencing mealtime experience, supporting informed decision-making to enhance patient care.
(© 2025 British Dietetic Association.)