A review of the nutritional needs of Meals on Wheels consumers and factors associated with the provision of an effective meals on wheels service-an Australian perspective.
OBJECTIVE
A review of the literature was undertaken to identify the nutritional needs of elderly MOW consumers and factors affecting the ability of existing programs to meet those needs. The focus was on the Australian experience but drawing on the world literature.


METHODS
Keyword search of English language based computer databases of the medical and health literature.


RESULTS
Several studies suggest the nutritional intake of MOW consumers is below recommended levels, although the risk of nutritional deficiency has not always been identified. The literature indicates the effectiveness of Meals on Wheels programs are affected by a range of issues including the appropriateness of nutritional standards, menu selection, portion control, level of consumption and customer satisfaction. The literature recommends control of time and temperatures associated with food handling procedures, along with education of providers and customers, to assist in the provision of a safe food supply.


CONCLUSIONS
Meals on Wheels is an important service, providing meals to housebound consumers. While the effectiveness of such programs is dependent on a range of variables, the nutritional impact of the service and the standard of food hygiene are fundamental assessment criteria.


BACKGROUND
This work was supported by a grant from the NSW Meals on Wheels Association, Australia. European Journal of Clinical Nutrition (2000) 54, 275-280
Krassie
J
J
Faculty of Medicine, School of Health Sciences, Nutrition and Dietectics, University of Newcastle, School of Health Sciences, Medical Sciences Building, Level 3, University Drive, Callaghan, New South Wales 2308, Australia.
Smart
C
C
Roberts
D C
DC
D000368:Aged; D001315:Australia; D003258:Consumer Behavior; D005260:Female; D005522:Food Services / Q000706:statistics & numerical data*; D006801:Humans; D008297:Male; D009751:Nutritional Requirements; D009753:Nutritive Value; D012923:Social Class