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dc.contributor.authorBanks, Merrilyn
dc.contributor.authorHannan-Jones, Mary
dc.contributor.authorRoss, Lynda
dc.contributor.authorBuckley, Ann
dc.contributor.authorEllick, Jennifer
dc.contributor.authorYoung, Adrienne
dc.date.accessioned2017-08-01T02:30:27Z
dc.date.available2017-08-01T02:30:27Z
dc.date.issued2017
dc.identifier.issn1446-6368
dc.identifier.doi10.1111/1747-0080.12341
dc.identifier.urihttp://hdl.handle.net/10072/342720
dc.description.abstractAim: To develop and test the reliability of a Meal Quality Audit Tool (MQAT) to audit the quality of hospital meals to assist food service managers and dietitians in identifying areas for improvement. Methods: The MQAT was developed using expert opinion and was modified over time with extensive use and feedback. A phased approach was used to assess content validity and test reliability: (i) trial with 60 dietetic students, (ii) trial with 12 food service dietitians in practice and (iii) interrater reliability study. Phases 1 and 2 confirmed content validity and informed minor revision of scoring, language and formatting of the MQAT. To assess reliability of the final MQAT, eight separate meal quality audits of five identical meals were conducted over several weeks in the hospital setting. Each audit comprised an ‘expert’ team and four ‘test’ teams (dietitians, food services and ward staff). Interrater reliability was determined using intra-class correlation analysis. Results: There was statistically significant interrater reliability for dimensions of Temperature and Accuracy (P < 0.001) but not for Appearance or Sensory. Composition of the ‘test’ team appeared to influence results for Appearance and Sensory, with food service-led teams scoring higher on these dimensions. ‘Test’ teams reported that MQAT was clear and easy to use. Conclusions: MQAT was found to be reliable for Temperature and Accuracy domains, with further work required to improve the reliability of the Appearance and Sensory dimensions. The systematic use of the tool, used in conjunction with patient satisfaction, could provide pertinent and useful information regarding the quality of food services and areas for improvement.
dc.description.peerreviewedYes
dc.languageEnglish
dc.language.isoeng
dc.publisherWiley-Blackwell Publishing Asia
dc.relation.ispartofpagefrom147
dc.relation.ispartofpageto157
dc.relation.ispartofissue2
dc.relation.ispartofjournalNutrition & Dietetics
dc.relation.ispartofvolume74
dc.subject.fieldofresearchFood sciences
dc.subject.fieldofresearchNutrition and dietetics
dc.subject.fieldofresearchHealth services and systems
dc.subject.fieldofresearchPublic health
dc.subject.fieldofresearchcode3006
dc.subject.fieldofresearchcode3210
dc.subject.fieldofresearchcode4203
dc.subject.fieldofresearchcode4206
dc.titleMeasuring the quality of Hospital Food Services: Development and reliability of a Meal Quality Audit Tool
dc.typeJournal article
dc.type.descriptionC1 - Articles
dc.type.codeC - Journal Articles
gro.hasfulltextNo Full Text
gro.griffith.authorRoss, Lynda J.


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