Citation
(2004), "The healing environment masterclass: enhancing food programmes in the NHS the evidence base", Nutrition & Food Science, Vol. 34 No. 2. https://doi.org/10.1108/nfs.2004.01734bab.005
Publisher
:Emerald Group Publishing Limited
Copyright © 2004, Emerald Group Publishing Limited
The healing environment masterclass: enhancing food programmes in the NHS the evidence base
This event was held on 20 and 22 January 2004 at the Royal College of Obstetricians and Gynaecologists London
The day comprised an interactive masterclass of presentations and group exercises to permit the sharing of ideas on the following topics.
- 1.
What is a meal?
- 2.
- •
Identify what a meal is, and to what extent does this change across different cultures and situations.
- •
Examine food preferences and food combinations.
- •
Identify the effect of variety and the sensory harmony and contrast in meals.
- •
Understand the effects of portion size, food temperature and meal names.
- •
- 3.
Patient attitudes towards food:
- 4.
- •
Identify personality traits such as the desire for variety or fear of new foods.
- •
Understanding learned aversions (especially critical for patients undergoing radiation and other illness producing treatments).
- •
Using patient attitudes in the design of food and food service systems and the use of evidence-based expectation theories in meeting patient expectations.
- •
- 5.
The eating environment:
- 6.
- •
Examine the effect of the social environment, social facilitation, physical location, effort, music and noise on the eating experience.
- •
The effects of the economic environment and pricing (a non-accountant’s perspective) on food consumption.
- •
Identify the effects of queuing (waiting) in different locations.
- •
- 7.
Obtaining patient feedback:
- 8.
- •
Identify how to use interviews and focus groups and when not to use them.
- •
How focus groups can be used as the basis for questionnaires.
- •
How to construct an interview protocol, and identify how much data you will need and how this data may be analysed.
- •
When and how to use questionnaires, and when not to use them.
- •
How to design questions, which will give good information and how this information may be analysed and presented.
- •
- 9.
Behavioral data from patients:
- 10.
- •
Obtaining data from patients on their selection of food choices and participation in the mealtime process and measuring of food consumption.
- •
How to estimate and avoid food waste?
- •
- 11.
Providing the “RIGHT” food service for the patient:
- 12.
- •
Identifying the influence played by the serving staff on food consumption.
- •
Modernising food service with meals on demand.
- •
- 13.
Food as treatment?:
- 14.
- •
Identify the crucial aspects that need to be satisfied so that food fully contributes to the patient experience and healing process.
- •
Seeking to address the concerns of malnutrition and its consequences within healthcare.
- •