Identification and Critical Appraisal of Food Service Satisfaction Questionnaires for Use in Nursing Homes: A Systematic Review |
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| Affiliation: | 1. Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA;2. Department of Social and Behavioral Sciences, Harvard T.H. Chan School of Public Health, Boston, MA;3. Public Health Law Center, Mitchell Hamline School of Law, St Paul, MN;4. University of Minnesota Medical School, Minneapolis, MN;5. Harvard Prevention Research Center on Nutrition and Physical Activity at the Harvard T.H. Chan School of Public Health, Boston, MA;1. Department of Health Promotion, Education, and Behavior, Arnold School of Public Health, University of South Carolina, Columbia, SC;2. Department of Exercise Science, Arnold School of Public Health, University of South Carolina, Columbia, SC;3. Department of Epidemiology and Biostatistics, Arnold School of Public Health, University of South Carolina, Columbia, SC;4. Department of Epidemiology and Biostatistics, SC Rural Health Research Center, Arnold School of Public Health, University of South Carolina, Columbia, SC;1. Institute for Physical Activity and Nutrition, School of Exercise and Nutrition Sciences, Deakin University, Geelong, Australia;2. School of Health Sciences, Wuhan University, Wuhan, People’s Republic of China;3. The Parker Institute, Research Unit for Dietary Studies, Bispebjerg and Frederiksberg Hospital, Frederiksberg, Denmark;4. Section for general Practise, Department of Public Health, University of Copenhagen, Denmark;5. School of Life and Environmental Sciences, The University of Sydney, Sydney, Australia;1. Department of Kinesiology, University of Waterloo, 200 University Ave W, Waterloo, ON, N2L 3G1, Canada;2. Schlegel-UW Research Institute for Aging, 250 Laurelwood Dr, Waterloo, ON, N2J 0E2, Canada;3. Food Science Department, University of Guelph, 50 Stone Rd E, Guelph, ON, N1G 2W1, Canada |
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| Abstract: | BackgroundFood service provision in nursing homes is a complex, adaptive system through which multiple stakeholders interface. Organizational stakeholders include staff involved in preparing and delivering meals. Consumer stakeholders are the end users including residents and family. Questionnaires can be an economical and efficient method of measuring food service satisfaction in nursing homes and a powerful quality improvement tool.Objective(1) To identify questionnaires that measure food service satisfaction of various stakeholders in a nursing homes and (2) to critically appraise the psychometric properties of identified questionnaires.MethodsFive electronic databases were searched (Cumulative Index to Nursing and Allied Health Literature, Medline, ProQuest, Scopus, and Cochrane) in April 2020. Data from the eligible studies were extracted, and the psychometric properties were critically appraised using the Consensus-Based Standards for the Selection of Health Measurement Instruments.ResultsThis review identified 129 studies that used a questionnaire to measure food service satisfaction in nursing homes. Of those, 107 studies representing 75 unique general nursing home satisfaction questionnaires were excluded for failing to adequately explore aspects related to food service. From the remaining 22 studies, 7 food service satisfaction questionnaires were identified; 5 intended for consumers (residents) and 2 intended for organizational stakeholders (staff). Using the Consensus-Based Standards for the Selection of Health Measurement Instruments quality criteria, most questionnaires had flaws in content validity and construct validity, primarily due to small sample sizes. No questionnaires explored food service satisfaction from the family perspective.ConclusionsNursing homes collect satisfaction information for accreditation, marketing, benchmarking, and quality improvement. Although questionnaires are easy to administer, the quality of the data they collect is impacted by the validity and reliability of the questionnaires used. Using unreliable satisfaction data may mean that nursing homes are not accurately able to understand the impact of changes in the system on stakeholder satisfaction. |
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| Keywords: | Food service satisfaction Residential aged care Nursing homes Psychometric |
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