Abstract
Background: The Asian population in NZ is increasing rapidly with projections that Asians will become the second largest ethnic group in NZ. These increasing numbers create demand for appropriate healthcare services for people of Asian ethnicity. A major concern at present is that healthcare services, including foodservices provided in DHB hospitals are not always appropriate for Asian people. Currently, Health Partnerships NZ’s national nutritional standards for meals and menu standards for adult inpatients in public hospitals are under revision. As part of this process, the DHB Dietitians Leaders Group need information on Asian ethnic group’s experience and expectations of NZ hospital foodservices.
Aim: To understand the general eating habits of Chinese and Filipino adults residing in NZ, their food preferences when they are unwell in hospital and explore their expectations and experiences of NZ public hospital foodservices.
Methods: The exploratory study employed a 3-phase, mixed methods design to investigate the food preferences of these two ethnic groups. In phase 1, a literature review investigated food preferences, food habits and cultures of both ethnic groups. A subsequent exploratory survey was conducted to complement the scant literature on food preferences of Asians living in NZ. In phase 2, focus group interviews were conducted to identify the food habits of the general Asian adult population, investigate how their food habits change when they become unwell and explore their expectations and experiences of a NZ hospital foodservice. In phase 3, an in-patient hospital experience questionnaire, and expectation interview were conducted to investigate the hospital foodservice experiences and expectations of patients of both groups. Also, to identify the foodservice factors important to Chinese and Filipino patients.
Results: Upon migration to NZ, the diets of Chinese and Filipino adults showed some degree of acculturation, potentially influenced by the number of years lived in NZ and country of birth. When people of these ethnicities are in hospital, ethnic foods are preferred as they play an important role in enjoyment, comfort and recovery. Important foods to have in hospitals were fruits, vegetables, meat and poultry and fish. Currently, the public hospital menu has very few ethnic food options, of which many are not well accepted by patients of these ethnic groups. Despite this finding, the participants did not expect NZ public hospitals to provide ethnic foods.
Conclusion: This study found that NZ public hospital foodservices are not meeting the needs of Chinese and Filipino patients. The objectives set by the NZ Public Health and Disability Services Act 2000 and the Health Quality Safety Commission require DHBs to provide effective, high quality foodservice and improve experience of care to ensure the needs of all patients are met. Providing appropriate ethnic meals such as acceptable white rice in hospital would improve the hospital experience and the quality of care for these ethnicities. Despite the small sample size, the findings from this exploratory study provides considerable information to inform the Health Partnerships NZ’s National Nutritional Standards review.