The research objective was to examine from the standpoint of medical cafeteria personnel the experiences they encountered in implementing a nutrition initiative and the hurdles and facilitators to its administration. In achieving the aim of the study, an assessment of pilot research was done utilizing qualitative description (Collins et al., 2017). A purposive selection (n = 15) of institutional foodservice directors and kitchen helpers involved in implementing a high energy diet to hospital clients participated in focus clusters and semi-structured conversations (Collins et al., 2017). The content analysis generated aspects impacting foodservice personnel capacity, inclination and willingness to conduct the dietary intervention.
Significance of the Study
This qualitative procedure review sheds light on the elements affecting the foodservice crew’s capacity, chance, and desire to offer a nutrition remedy to subacute clients through meals. Furthermore, the study highlights internal and external constraints to maximize healthcare workers’ capacity, ambition, and enthusiasm for dietary interventions in the hospital setting. The article also provides an insight into nutrition science by highlighting some of the techniques medical institutions may devise to improve the services of their food service towards patients to improve customer satisfaction.
Descriptive of the Literature Review
Interventions to alleviate malnutrition in hospitalized patients are critical for improving clinical outcomes. However, dysfunction of regulations, strategies and clinical procedures to attain targeted patient outcomes has been found across several healthcare professions and is not limited to dietary treatments. Architectures for the conduct, such as the capacity, opportunities, incentive, and behavior (COM-B) Mechanism and the Theoretical Domains Framework (TDF), aid in comprehending and interpreting the procedure through which intents become consequences (Collins et al., 2017). Therefore, pilot research was conducted to create and assess a foodservice-based dietary solution. The systematic analysis aimed to learn about people capable of delivering dietary remedies to patients during the pilot project.
It is advised that process assessment be used in conjunction with summative result information to deconstruct and comprehend the conclusions of standard quantitative approaches. In addition, the goals were to investigate, from the viewpoint of foodservice employees, the intervention’s qualities and shortcomings, the hurdles and facilitators to execution, and how cafeteria personnel interacted with and reacted to the initiative. Thus, this would allow for suggestions considering the critical factors when implementing comparable health programs in the hospital environment.
Findings and Conclusions
The findings obtained from the research are as discussed below. First, the capacity to deliver the nutrition remedy as intended was constrained by ecological processes, resource constraints, and time constraints (Collins et al., 2017). This modification seems to be hampered by the conservatism of the cafeteria organization. Second, at feeding times, healthcare personnel faced time constraints and conflicting demands, impeding the supply of nutritional treatment (Collins et al., 2017). Third, the capacity of foodservice personnel to provide the solution mainly was determined by their understanding rather than their abilities or cognitive factors (Collins et al., 2017). Their competence was less than what was expected, given their degree and expertise. Lastly, participants’ preconceptions about nutrition, dietary requirements, and conditions such as malnourishment and diabetes and their insufficient information about the connections between these seemed to impact their attitudes and enjoyment of the nutrition treatment.
Nutrition interventions are a critical component in the care of patients in any healthcare organization. Subsequent nourishment treatments in cafeteria institutions should examine the impact of the human component, the integration process, available resources, and external conditions on an intervention’s capacity to be delivered as anticipated. Hospital management should ensure that time restrictions and heavy workloads hamper nutritional therapy provision are solved to improve nutritional outcomes. Moreover, discussions should be undertaken to address internal and external constraints to maximize healthcare workers’ capacity, ambition, and commitment who provide nutrition strategies in the clinical setting.
Collins, J., Huggins, C. E., Porter, J., & Palermo, C. (2017). Factors influencing hospital foodservice staff’s capacity to deliver a nutrition intervention. Nutrition & Dietetics, 74(2), 129-137. Web.