Heather Hartwell

A taste of the unfamiliar. Understanding the meanings attached to food by international postgraduate students in England.

Using findings from semi-structured interviews with international postgraduate students in England, this paper explores the meanings attached to the food they eat in a new culture. Our study, using interviews, aimed to uncover student responses to both the food they eat whilst abroad and to the food they have left behind. Many students criticised local English food as bland, fattening, and unhealthy; nevertheless, most showed an openness to new foods, trying not only local food but also dishes prepared by their international friends, but this sat alongside a strong attachment to their home country dishes. Eating together was a popular leisure activity, and food of the origin country or region was the most popular cuisine. Eating home country food offered emotional and physical sustenance; students felt comforted by familiar taste, and that their physical health was stabilised by the consumption of healthier food than was available locally. Despite acknowledgement of the importance of food to cultural identity and overall quality of life in the anthropology and nutrition literatures, there is a dearth of research into this aspect of the international student experience; this study, therefore, marks an important beginning.

A comparison of energy intake between eating positions in a NHS hospital--a pilot study.

Malnutrition and the under-consumption of food in hospitals is prevalent and in UK hospitals, the consumption of meals is mainly a solitude event, despite evidence to show that eating in the presence of others can actually increase food intake. Dietary data were collected for three consecutive 24 h periods (n=13) from patients who consumed their meals either in bed, at the side of the bed or in the presence of others. Results show a significant increase (p<0.05) in the mean daily energy intake for those sitting around a table in the presence of others. Although a small pilot study, the results confirm the value of social facilitation in improving the under-consumption of food when in hospital.

Food safety awareness of older people at home: a pilot study

The UK has an increasingly ageing population with the majority of older people preferring to remain independent and live in their own homes. However, during their lifetime, there have been many changes in areas such as food technology and shopping practices which have had a profound influence on the health and well-being of this vulnerable group. The aim of this pilot study, therefore, was to investigate issues surrounding food safety of older people living at home. A focus group (n=9) was initially conducted to elucidate areas of potential concern. This was followed up by semi-structured interviews and observations (n=16) within the home. Results show that most participants had not measured their refrigerator temperature and did not know what it should be. The majority had not adjusted the temperature control/dial and gauged the ‘correct’ temperature by the feel of goods inside. ‘Use by’ dates were generally well understood, but not always adhered to due to difficulty in reading the labels. Items were purchased near to the end of this date as they are sometimes cheaper, and although older people appreciated these dates related to food safety, items were often kept for up to a month before consumption. This has major implications, particularly if the refrigerator is not working at the correct temperature. There is a lack of readily available educational material on this topic and most people would like to be better informed. If the Government are to encourage more independent lifestyles of older people, then awareness of food safety should be higher on the agenda. Further research to ascertain food safety needs, and awareness of this group are also required. This should also include an assessment of the impact of situations where food consumed at home is prepared elsewhere, e.g. meals-on-wheels.

A preliminary assessment of two hospital food service systems using parameters of food safety and consumer opinion

The goal of any hospital caterer should be to provide food that meets nutritional requirements, satisfies the patient, improves morale and is microbiologically safe. Food distribution to hospital wards plays a critical role. The aim of this study was to compare two hospital food service systems using parameters of food safety and consumer opinion. An NHS hospital was selected where food delivery was due to change from a plated system to a cafeteria trolley system. Samples (50g) of dishes (n=27) considered to be high-risk were collected for three consecutive days from breakfast, lunch and supper meals. The samples were taken from a pre-ordered tray (similar to that of a patient) in the plated system and from the trolley on the ward in the cafeteria system of meal delivery (approxi mately six months after its introduction). Consumer opinions cards (n=180) were distributed and interviews also conducted. Microbiologically, the quality of food items delivered by both systems was satisfactory. However, concern was raised with the plated system, not for hot foods cooling down but for chilled foods warming up and being sustained in ambient conditions. Overall con sumer satisfaction and experience was enhanced with the trolley system. Food was hotter and generally per ceived to be of a better quality. Satisfaction with cold desserts was not dependent on the delivery system.

Hungry in hospital, well-fed in prison? A comparative analysis of food service systems

Meals served in prisons and hospitals are produced in similar ways and have similar characteristics, yet hospital patients are often at risk of being undernourished, while prisoners typically are not. This article examines field notes collected during nutritional studies of prison and hospital food service, which confirmed the difference in nutrient intake claimed by other authors. A comparison of food service processes and systems showed that the production of meals and the quality leaving the kitchen was similar in both types of institution. However, the delivery and service system was found to be much less coherent in hospital than in prison. Transport and service of hospital food were subject to delays and disruptions from a number of sources, including poor communication and the demands of medical professionals. These meant that meals reached hospital patients in a poorer, less appetising condition than those received by prisoners. The findings are discussed in the light of previous work and in terms of hospital food service practice.

Descriptive menus and branding in hospital foodservice: a pilot study.

Purpose – The purpose of this paper is to evaluate consumers perceptions towards descriptive menus and branding in hospital foodservice. This research is unique in its focus; earlier work has tended to concentrate on palatability and the variety of the menu rather than on dish description.Design/methodology/approach – Data were collected by means of a questionnaire in both medical and surgical wards (n=42). In addition, qualitative comments were sought from patients and foodservice management to enhance and add weight to results and conclusions drawn.Findings – Menu description was welcomed with patients preferring familiar foods. The general consensus was that an unfamiliar dish would not be selected on brand name alone.Practical implications – The potential impact of the proposed work could be significant with regard to hospital foodservice strategy particularly as greater emphasis has been given to the role of food in clinical outcomes. Any initiative such as improved dish description or use of famili...

The relationship between emotions and food consumption (macronutrient) in a foodservice college setting – a preliminary study

Many aspects of eating out have been studied, yet emotions remain an under-researched area, despite having been shown to play a significant role in food consumption. The aim of this research is to critically evaluate the relationship between emotions and food consumption (macronutrient) in a realistic eating environment, a college cafeteria. Subjects (n = 408), diners using a cafeteria, completed an emotions questionnaire before and after freely choosing, paying for and consuming a hot main meal. The results demonstrated a greater feeling of contentment with a high fat, high energy meal, whereas with a low carbohydrate meal, participants felt unfulfilled. In addition, a high protein meal also leads to a feeling of contentment. These results are rather counter-intuitive to public health nutrition policy but indicate the importance of inclusion of a protein or high carbohydrate item in any dish design in a foodservice setting.

Eating and emotion: focusing on the lunchtime meal

Purpose – The purpose of this paper is to investigate the changes in emotion brought by eating the midday meal. Many aspects of eating out have been studied, yet emotions remain an under‐researched area, despite having been shown to play a significant role in food consumption.Design/methodology/approach – This paper reports findings from a qualitative study, involving semi‐structured interviews with British undergraduates about changes in their emotional state after eating their lunchtime meal. Data were analysed through the technique of thematic analysis.Findings – Participants observed a clear relationship between their emotions and eating a meal, with changes noted in concentration, energy and happiness levels. The quality of the food eaten was an issue of concern to participants; access to a healthy meal was seen to be important, given the perceived benefits for emotional and physical health. Finally, eating was deemed to be both a physical and social activity. Eating in company enhanced the emotional...

Tourism engaging with the public health agenda: Can we promote 'wellville' as a destination of choice?

The aim of this paper is to introduce well-being as a potential concept to guide tourism destination strategy development, where the destination enhances and promotes physical and mental health for residents and tourists alike. Well-being is a complex concept concerning both objective, in terms of tourism destination, and subjective, in terms of health, affect and other personal goals. Currently, the debate in health considers two perspectives: the hedonic approach, which focuses on happiness and defines well-being in terms of pleasure attainment; and the eudaimonic approach, which focuses on meaning and self-realization. Pleasure is the hallmark of hedonism, and engagement serves as the core feeling of eudaimonia. Clearly, engagement with a well-being agenda is central to a public health strategy, but could also form the basis for a well-being concept of tourism. A hedonistic product development approach that, for example, highlights the night-time economy, drinking and eating to excess, would sit uncomfortably within a health paradigm, and arguably within local society. Alternatively, a eudaimonic product fit that emphasizes human flourishing could be more contemporary and acceptable. In the UK, with the re-

Effects of a hospital ward eating environment on patients' mealtime experience: A pilot study

Aims This study focuses on a philosophy of providing ‘hospitality’ in a hospital setting, specifically an enhanced group dining environment from a ward operational perspective. Methods An eating environment, which offered an opportunity to create a group communitesque experience, was provided. Patients (n = 12, male = 6, female = 6) in recovery and rehabilitation stage were recruited from Orthopaedic wards at an Acute Care Hospital. They were given the opportunity to consume their meals together at tables that were covered with a table cloth and laid with cutlery, crockery, glasses, jugs of water and condiments. Interviews were conducted with ward staff and patient observations were collected in the form of field notes. Results The research suggests that providing a group dining facility enables a more efficient, prompt and effective foodservice, while an ‘at-home’ environment is also welcomed by patients. Conclusion In hospital, patients have shared and common needs, interests and experiences. Creating a more home-like environment may provide an opportunity to promote feelings of belonging and togetherness, which, in turn, will support the rehabilitation process, while aiding pragmatic operational practice.