Developing a valid meal assessment tool for hospital patients
Developing a valid meal assessment tool for hospital patients
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DOI：
10.1016/j.appet.2016.09.025
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发表时间：
2017-01-01
期刊：
影响因子：
5.4
通讯作者：
Capra, Sandra
中科院分区：
文献类型：
--
作者：
Hannan-Jones, Mary;Capra, Sandra
病人对膳食项目的看法对支持医院膳食供应的有效决策至关重要。本研究的目的是开发一个有效的膳食评估工具（MAT），快速，准确地评估患者的意见，膳食项目，最终使用在一个大型的多中心trial.Nine迭代的膳食评估工具的内容和结构效度进行了测试，在一个大型的急性护理医院，以确定措辞，数字规模和物理方向的反应。病人接受了采访，以评估内容的有效性，容易完成，时间和援助的要求。根据专家的反馈，最终的工具包括一个7点量表，测量三种膳食成分（肉类、淀粉和蔬菜），并对风味和味道、外观和质量进行评级。总体满意度，膳食期望，年龄和性别的措施，包括直接可比性的有效出版的急性护理医院餐饮服务病人满意度问卷（ACHFPSQ）。三百零四调查完成的发展过程中（77%的响应），53%的男性，平均年龄56岁。最佳完成率是通过2-5分钟完成时间的访谈获得的。该工具随后在一个大型多中心膳食评估项目中使用（n = 14，500），并能够检测出相同膳食的变化之间的差异以及以替代方式制备的相同成分之间的差异。MAT被证明在区分膳食成分的质量方面是成功的，味道和外观，并且对于在各种医疗保健环境中计划和评估膳食的人有用。(C)2016爱思唯尔有限公司版权所有。
Patients' perspectives of meal items are critical in supporting effective decisions about meal provision in hospitals. The objective of this research was to develop a valid meal assessment tool (MAT), to quickly and accurately assess patient's views on meal items, for ultimate use in a large multi-centre trial.Nine iterations of the meal assessment tool were tested for content and construct validity in a large acute care hospital to determine wording, number scale and physical orientation for responses. Patients were interviewed to assess content validity, ease of completion, timing and assistance requirement. Following expert feedback, the resulting tool consisted of a 7 point scale measuring three meal components (meat, starch and vegetable), with ratings for flavour and taste combined, appearance and quality. Measures of overall satisfaction, meal expectation, age and gender were included for direct comparability with the valid published Acute Care Hospital Foodservice Patient Satisfaction Questionnaire (ACHFPSQ).Three hundred and four surveys were completed in the development process (77% response), 53% male, mean age 56 years. Best completion rates were by interview with completion times of 2-5 min. The tool was then made available in a large multi-centre meal assessment project (n = 14,500) and was able to detect differences between variations of the same meal and between the same ingredient prepared in alternative ways.The MAT proved successful in discriminating meal components in terms of quality, taste and appearance and is useful for those planning and assessing meals in a variety of healthcare settings. (C) 2016 Elsevier Ltd. All rights reserved.