Food preferences and meal satisfaction of meals on wheels recipients.
OBJECTIVE
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.
Lirette
Theresa
T
Agricultural, Food & Nutritional Sciences, University of Alberta, Edmonton, AB, Canada.
Podovennikoff
Jennifer
J
Wismer
Wendy
W
Tondu
Liz
L
Klatt
Linda
L
D000369:Aged, 80 and over; D000416:Alberta; D003258:Consumer Behavior; D005260:Female; D017144:Focus Groups; D005518:Food Preferences; D005522:Food Services / Q000592:standards*; D006801:Humans; D008297:Male; D008612:Menu Planning; D020380:Needs Assessment; D014675:Vegetables