title: Food preferences and meal satisfaction of meals on wheels recipients.
abstract: 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.
authors: Agricultural, Food & Nutritional Sciences, University of Alberta, Edmonton, AB, Canada.
authors: Theresa
authors: T
authors: Lirette
authors: Jennifer
authors: J
authors: Podovennikoff
authors: Wendy
authors: W
authors: Wismer
authors: Liz
authors: L
authors: Tondu
authors: Linda
authors: L
authors: Klatt
mesh_terms: 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