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Food preferences and meal satisfaction of meals on wheels recipients
Theresa Lirette1, Jennifer Podovennikoff, Wendy Wismer
1Agricultural, Food & Nutritional Sciences, University of Alberta, Edmonton, AB, Canada.
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.
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