Abstract
INTRODUCTION: With Australia's ageing population increasing and the fast-growing number of migrants from culturally diverse backgrounds, ensuring the quality of care, including hospital food services, is critical. Meals tailored to patients' needs have been shown to reduce complications and lower hospital costs, making the quality of hospital food service a key factor in overall patient satisfaction. However, data on the lived experiences of older patients from non-English-speaking backgrounds (NESBs) regarding hospital food services and meal quality remain limited. METHODS: Semi-structured interviews were conducted with patients aged 65 years or older from Australian Anglo and NESBs to explore their experiences with hospital food services. A reflexive thematic analysis was undertaken, with the identified similarities and differences between the two groups to inform the development of themes. RESULTS: The study included 15 Australian-Anglo background patients (mean age: 83) and 15 NESB patients (mean age: 78). The interviews revealed that care priorities, cultural identity and health needs shaped patients' experiences of hospital food, with four themes being identified: (1) No Complaint Mindset; (2) Food and Cultural Identity; (3) Experiences of Food Service and (4) Nutrition and Health. Through these themes, we found that both groups shared a 'no complaints' mentality, with mixed experiences of hospital meals, and preferred smaller meals. NESB participants described limited cultural inclusivity in hospital food service as being related to the lost connection between food and their cultural and linguistic backgrounds. In the same group, English language barriers hinder communication with food service staff to meet dietary needs. CONCLUSION: The findings from our qualitative interviews suggest that hospital food services may consider offering culturally familiar options to accommodate patients from diverse cultural and linguistic backgrounds and fostering open and effective communication regarding patients' meal preferences and dietary needs, especially for those with limited English proficiency. PATIENT OR PUBLIC CONTRIBUTION: The interview guide and process were developed based on feedback from clinicians at Flinders Medical Centre. The study findings and report were reviewed by an experienced consumer representative and a dietetic department head in an independent hospital. Both critically reviewed the manuscript, interpreted the results and contributed revisions based on their lived experiences and clinical expertise. As a result, the final manuscript is a collaborative effort between researchers and public stakeholders, including patient representatives and service providers.