PD517 - NOT JUST A MEAL: MEAL EXPERIENCES AND PREFERENCES OF CULTURALLY AND LINGUISTICALLY DIVERSE HOSPITAL PATIENTS

PD517

NOT JUST A MEAL: MEAL EXPERIENCES AND PREFERENCES OF CULTURALLY AND LINGUISTICALLY DIVERSE HOSPITAL PATIENTS

V. Carter^1,*, V. Barrington¹, D. Hitch²

¹Nutrition Department, Western Health, St Albans, ²School of Health and Social Development , Deakin University, Geelong, Australia

Rationale: Hospital food is integral to patient recovery, yet in Australia culturally and linguistically diverse (CALD) patients are frequently served meals reflecting an Anglo-European palate. This study explored meal experiences and preferences of CALD inpatients to inform culturally relevant menu development at a large metropolitan health service. 

Methods: A mixed-methods convergent parallel design was used. Quantitative data were drawn from routine meal satisfaction surveys comparing CALD (n=92) and non-CALD (n=119) inpatients across four cultural groups: Asian, Mediterranean, Indian and Indian Subcontinent, and African/Arabic. Qualitative data were collected via four focus groups (n=28 former CALD inpatients or carers) and analysed thematically. 

Results: CALD patients reported lower satisfaction with food taste, meal variety, food ordered on arrival, and meals meeting expectations compared to non-CALD patients. Four themes emerged from focus groups: (1) importance of cultural food; (2) gratitude for current food provision; (3) accessibility of menus and power of choice; (4) food’s role in health and wellbeing.  

Table 1. Key meal satisfaction differences: CALD vs. non-CALD patients 

Conclusion: CALD patients have distinct meal needs, based on health, cultural authenticity and comfort. Findings directly informed menu reforms including culturally specific dishes, consumer-led recipe development, cultural celebration days, and a visual multilingual menu to improve accessibility and patient experience. 

Disclosure of Interest: None declared